- 4 lbs beef short ribs
- 1 tablespoon Kosher salt, more to taste
- 2 tablespoons grapeseed cooking oil
- 1 onion, roughly chopped
- 8 cloves garlic, chopped
- 2 inch knob ginger, peeled and finely chopped
- Rind from 2 preserved lemons, rinsed and chopped
- 2 tablespoons Ras el Hanout
- 2 teaspoons smoked paprika
- 1/2 teaspoon crushed red pepper
- 2 tablespoon tomato paste
- 2 bay leaves
- 1 cup chopped dried figs
- 4 cups beef stock
- Zest and juice of 1 lemon
Sip in Summer with Domaine Carneros! Details
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