North African-Style Braised Beef (Boneless Short Ribs)
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Resource ID
12770
Access
Open
Contributed by
Suzanne Raymond
Notes / Caption
This recipe was adapted for the Gateway program. It was part of Phase #4 recipe development. It features Beef Thin-Cut Short Ribs.
R00296
Other name for this recipe - (Stove-top Braised Short Ribs with Figs, Cinnamon and Star Anise)
These North African-style braised Beef Short Ribs simmer in a red wine, tomato and soy broth, accented with dried figs, cinnamon and star anise. This recipe may seem complex, but essentially it is just a simple stew with a unique fragrant and flavourful braise that is impressive to serve. Serve with couscous as a traditional side dish or substitute with quinoa or rice. This recipe also works well with 6 thick-cut bone-in short ribs that are about 4 inches (10 cm) long.