Braised Short Ribs with Dates and Chestnuts Recipe
Photo: Emily Kate Roemer
Serves 6 to 8
Ingredients
2 Tbsp. canola oil
1 cup peeled, chopped chestnuts or toasted walnuts
5 large dates, halved and pitted
1 medium yellow onion, chopped
1 leek, white and light green parts only, halved and sliced
1 large carrot, peeled and sliced
1 celery rib, sliced
2 garlic cloves, peeled and crushed
1 Tbsp. honey
½ tsp. rosemary leaves, finely chopped
½ tsp. thyme leaves, finely chopped
2 cups chicken broth
2 cups dry red wine
½ tsp. ground cumin
½ tsp. paprika
¼ tsp. ground cinnamon
1 bay leaf
3 pounds beef short ribs
1 Tbsp. kosher salt
¼ tsp. ground black pepper
Cooked Israeli couscous, for serving
Directions
Active time: 1 hour
Total time: 3 to 4 hours
Preheat oven to 350°. In a large Dutch oven or a heavy, ovenproof pot with a tight-fitting lid, heat oil over medium heat. Add chestnuts, dates, onion, leek, carrot, celery and garlic and cook, stirring occasionally, until softened, about 8 minutes. Stir in honey, rosemary, and thyme. Add broth, wine, cumin, paprika, cinnamon and bay leaf and continue cooking until vegetables are very tender, about 8 minutes more.
Season ribs with salt and pepper. Add to pot with vegetable mixture and stir gently to combine. Cover and roast until meat is fork-tender and easily pulls off bones, 2½ to 3 hours. Remove and discard bay leaf.
To serve, place couscous on a large platter and spoon ribs and vegetables, along with their sauce, on top.
Ingredients
Directions
Active time: 1 hour
Total time: 3 to 4 hours
Preheat oven to 350°. In a large Dutch oven or a heavy, ovenproof pot with a tight-fitting lid, heat oil over medium heat. Add chestnuts, dates, onion, leek, carrot, celery and garlic and cook, stirring occasionally, until softened, about 8 minutes. Stir in honey, rosemary, and thyme. Add broth, wine, cumin, paprika, cinnamon and bay leaf and continue cooking until vegetables are very tender, about 8 minutes more.
Season ribs with salt and pepper. Add to pot with vegetable mixture and stir gently to combine. Cover and roast until meat is fork-tender and easily pulls off bones, 2½ to 3 hours. Remove and discard bay leaf.
To serve, place couscous on a large platter and spoon ribs and vegetables, along with their sauce, on top.