Review: Make it Paleo 2 ~ Moroccan Short Ribs
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Moroccan Short Ribs
  • 2 tbsp duck fat
  • sea salt
  • 1½ lbs beef short ribs
  • 1 tbsp plus 1 tsp Ras el Hanout, divided (recipe below)
  • 2 carrots, peeled and sliced
  • ¼ large yellow onion, chopped
  • 1 ½ cup diced fresh tomatoes
  • 1 cup chicken stock
  • 2 cloves garlic, smashed with the side of a knife
  • 1 bay leaf
  • Juice of ½ lemon (1 ½ tbsp)
  • ½ tsp sea salt
  • ½ tsp ground black pepper
Ras el Hanout
Instructions
  1. Place the duck fat in a tagine or dutch oven over medium-high heat. Liberally salt the short ribs and sear them for 2 minutes on each side (8-10 minutes total). Slide the tagine off the heat and remove the ribs to a rimmed baking sheet. Season the ribs with 1 Tbsp of the Ras el Hanout.
  2. Preheat the oven to 350°F. Return the tagine to the burner, add the carrots and onion, and saute over medium heat for 2 minutes. Add the tomatoes, stock, garlic, bay leaf, lemon juice, turmeric, salt, pepper and remaining 1 tsp of Ras el Hanout. Stir to combine and simmer for a few minutes.
  3. Return the ribs to the pot, nestling them into the vegetables. Cover with a tight-fitting lid and place in the oven for 2 ½ hours, until the meat is tender and falling off the bone.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/blog/review-make-it-paleo-2-moroccan-short-ribs/