Looking for the most delicious recipe that will take your Rosh Hashanah meal from nice to unforgettable? Then you’re looking at a dish that can make that happen. This recipe uses minimal ingredients but is bursting with Moroccan flavors! It makes an incredible warm and hearty Yom Tov main dish.
It will pair well with anything from couscous and carrots, to challah and tzimmes.
So if you’re in the market for a festive and delicious recipe to serve at your table this year, then you better believe we’ve got it right here for you.
Take a look at the simple recipe below and start cooking!
We can already smell the rich Moroccan aromas from here…
Yields 3-4 servings
- 2 tablespoons olive oil
- 5 short ribs (approximately 2 pounds)
- 1 tablespoon Pereg Ras el Hanout
- 1 small onion, diced
- 3 carrots, sliced into rounds
- 1 tablespoon Tuscanini Tomato Paste
- 1 tablespoon Galilee Silan
- 3 cups water, or more as needed
- 1 (15-ounce) can chickpeas
- couscous, cooked according to package directions, for serving (optional)
- Preheat the oven to 325 degrees Fahrenheit.
- Heat the olive oil in a Dutch oven or a skillet.
- Coat the ribs with ras el hanout on both sides. Sear the ribs in the olive oil until they are golden brown, then remove the ribs from the pot and transfer to a plate.
- Add the diced onion and cook for three to five minutes, until the onion softens and begins to turn golden. Add in the carrots and cook for five minutes.
- Add in the tomato paste and mix well with the vegetables. If you’re using a Dutch oven, pour in the silan and water. The water should cover most of the ribs, with the tops peeking out. Bring the water to a simmer. If you’re using a regular pan, transfer the ribs and vegetables to an oven safe dish before pouring in the water and silan.
- Transfer the pot or dish to the oven and bake for two to two and a half hours until the ribs are really soft and most of the water is absorbed. In the last half hour of cooking, add in the chickpeas.
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