Tunisian Braised Short Ribs is a flavorful dish featuring tender, slow-cooked beef ribs in a rich, spiced sauce inspired by Tunisian cuisine. The braising process allows the meat to absorb the bold flavors of spices like cumin, coriander, and cinnamon, resulting in a deeply satisfying and aromatic meal.
Serving Suggestions
Serve Tunisian Braised Short Ribs over a bed of couscous, rice, or polenta to soak up the flavorful sauce. Accompany the dish with a side of roasted vegetables or a crisp green salad. For an added touch, garnish with fresh herbs like cilantro or parsley before serving.
Pairing Ideas
This dish pairs well with various sides and accompaniments. It complements grain-based sides such as couscous or rice, which absorb the rich sauce beautifully. It also works nicely with roasted or sautéed vegetables, providing a contrast to the robust flavors of the ribs. For a complete meal, consider adding a side of steamed greens or a tangy yogurt-based sauce.
Tips and Notes
- Short Ribs: Choose high-quality beef short ribs for the best results. Brown the ribs well before braising to develop a deeper flavor.
- Spices: Adjust the spice levels according to your taste preferences. The combination of cumin, coriander, and cinnamon adds warmth and depth to the dish.
- Braising: Cook the short ribs slowly over low heat to ensure the meat becomes tender and infused with flavor. This can be done in a Dutch oven or a slow cooker.
- Storage: Store any leftover short ribs and sauce in separate airtight containers in the refrigerator. The dish will keep for up to 3 days. Reheat gently on the stovetop or in the oven, adding a splash of broth if needed to loosen the sauce.
Enjoy the rich and spiced flavors of Tunisian Braised Short Ribs as a delicious and comforting addition to your meal repertoire!
Tunisian Braised Short Ribs
Equipment
- Dutch oven or large, heavy-bottomed pot
- Measuring spoons
- Knife
- Cutting board
Ingredients
- 4 pounds beef short ribs bone-in
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 garlic cloves minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon caraway seeds
- 1/2 teaspoon cayenne pepper adjust to taste
- 1 can 14 oz diced tomatoes
- 2 cups beef broth
- 1/2 cup dried apricots chopped
- 1/2 cup golden raisins
- 1 cinnamon stick
- Zest of 1 orange
- Fresh cilantro or parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C).
- Season the Ribs: Season the short ribs generously with salt and pepper on all sides.
- Brown the Ribs: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the short ribs in batches and brown them on all sides, about 2-3 minutes per side. Remove the ribs and set aside.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion and minced garlic to the pot and cook until soft and translucent, about 5 minutes. Stir in the cumin, coriander, caraway seeds, and cayenne pepper, cooking for another minute until fragrant.
- Deglaze and Simmer: Add the diced tomatoes with their juice, beef broth, dried apricots, golden raisins, cinnamon stick, and orange zest to the pot. Bring to a simmer, then return the short ribs to the pot, nestling them into the liquid.
- Braise: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the ribs for about 2.5 to 3 hours, or until the meat is very tender and falls off the bone.
- Serve: Carefully remove the short ribs from the pot and skim any excess fat from the surface of the sauce. Serve the ribs hot, garnished with fresh cilantro or parsley, accompanied by couscous or bread to soak up the delicious sauce.