Moroccan Short Ribs with Sweet Potato Mash

 

Olive oil

2 and ½ pounds of short ribs, enough for 2 ribs per person

1 medium onion, chopped finely

½ cup carrot, chopped finely

½ cup celery, chopped finely

2 garlic cloves, minced

¼ cup balsamic vinegar

1 bottle red wine (Pinot Noir, Cabernet)

1 cup tomato puree

1 teaspoon brown sugar

Dash cayenne

Salt and pepper

¾ teaspoon dried ginger

½ teaspoon cinnamon

½ teaspoon ground coriander

½ teaspoon cumin

¼ cup chopped apricots

¼ cup golden raisins

 

Preheat oven to 450F.  In a large Dutch Oven with lid, toss the short ribs and ½ cup of olive oil in the Dutch Oven and season with salt and pepper. Place in the oven and roast for about 30 minutes until browned.  I do this in the oven to avoid the mess on the stove top.

 

 

Take the ribs out of the oven and remove them from pot and place in a separate bowl.  Reduce oven temp to 325F.  Blot out all of the viscous fat with paper towels and place on the stove top over medium heat.   Add 1/4 cup of olive oil to pan.

 

Add the onion, carrot, celery and garlic and sweat down for a few minutes until it the mixture is limp and beginning to take on color (5 min). Season with salt and pepper during this process. Add the balsamic vinegar and scrape the bottom of the pan until the balsamic is almost gone through evaporation. Add the bottle of wine and begin to simmer.  Light a match and flame the wine to remove the alcohol from the mixture.  Do this with caution with the lid of the pot ready to cover the pot.

 

Add the tomato puree, the brown sugar and all of the spices. Taste and re season with salt and pepper.  Add the short ribs and cover.  Place in a 325F degree oven, covered for about 2 hours until the meat is fork tender and the sauce has reduced. 

 

Take out of the oven and add the apricots and raisins and let sit until warm and ready for service or while you prepare the mash below.  And if it takes a few extra minutes to make the mash, reheat the short ribs over a low flame and serve.

 

Sweet Potato, Carrot and Butternut Squash Mash

 

3 cups Butternut Squash (1 medium squash), peeled and chopped into ½ inch dice

2 cups Chopped Sweet Potato, peeled and chopped into ½ inch dice

1 cup carrot, peeled and chopped into ½ inch dice

1 garlic clove, chopped finely.

Olive oil

¼ cup brown sugar

½ cup coconut milk

1 tablespoon cilantro

2 tablespoons butter

¼ teaspoon powdered ginger

¼ teaspoon nutmeg

Dash Cayenne

Salt and Pepper

 

Preheat oven to 400F.  In a large roasting pan place all of the vegetables (except the garlic) and about ¼ cup of olive oil together and toss. Cover with foil and roast in the oven until all of the vegetables are tender and soft when pieced with a knife. In the last 10 minutes throw in the garlic. The whole process should take about 40 or so minutes and by roasting with foil on you avoid the vegetables taking on too much color.

 

Remove from oven and place all of the vegetables into the bowl of a food processor.  Add all of the remaining ingredients (except cayenne, salt and pepper) and process until smooth.  Taste, and then season with the cayenne and the salt and pepper.

 

Serve the short ribs on a bed of these mashed vegetables with the sauce drizzled over top.

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