Short Ribs with Harissa, Pomegranate, and Almond-Apricot Couscous
African-style short rib casserole
Adapted from Bobby Flay: Chapter One
These long-cooked beef short ribs will fill your home (or restaurant) with an intoxicating aroma. The spiciness of the harissa and the tart-sweet pomegranate juice, combined with the juices from the meat and tomatoes, create a balance of wonderful North African flavors.
Couscous is a traditional accompaniment for stewed meats like this. This one is augmented with dried apricots and crunchy almonds for a nice textural contrast. Be sure to garnish the dish with some pomegranate seeds; that way, you get a little burst of juicy goodness with each bite.
Ingredients
Short Ribs
- 4 (3-inch) pieces English-cut bone-in beef short ribs
- Kosher salt and freshly ground black pepper
- 2 tablespoons neutral oil, such as avocado or canola
- 1 medium Spanish onion, finely diced
- 2 celery stalks, finely diced
- 3 large carrots, finely diced
- 6 garlic cloves, finely chopped
- 3 tablespoons tomato paste
- ¼ cup harissa paste
- 2 cups dry red wine
- 3 cups pomegranate juice
- 3 cups chicken stock (see page 304)
- 1 bay leaf
Almond-Apricot Couscous
- 1½ cups Moroccan-style couscous
- 4 tablespoons (½ stick) unsalted butter
- ¼ cup finely diced dried apricots (about 6)
- ¼ cup sliced almonds, toasted
- ¼ cup chopped fresh parsley
- Kosher salt and freshly ground black pepper
- ¼ cup torn fresh mint leaves
- ¼ cup coarsely chopped fresh parsley
- ½ cup pomegranate seeds
Instructions
Short Ribs
- Set an oven rack in the middle position and preheat the oven to 375°F.
- Season the short ribs generously with salt and pepper. In a large Dutch oven, heat the oil over medium-high heat until it begins to shimmer. Add the short ribs and cook until deeply brown on all sides, 10 to 12 minutes. Transfer the ribs to a baking sheet. Remove all but 3 tablespoons of fat from the Dutch oven and reduce the heat to medium.
- Add the onion, celery, and carrots to the Dutch oven.
Cook, stirring occasionally, until the vegetables are lightly browned and softened, about 10 minutes. Add the garlic and cook until softened, about 1 minute. Add the tomato paste, stir to combine, and cook until the color lightens from red to orange, about 2 minutes. Add the harissa and stir to combine.
- Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom of the Dutch oven. Cook until the liquid has reduced by a third, about 5 minutes. Add the pomegranate juice, stock, and bay leaf and bring to a boil. Return the short ribs to the Dutch oven, cover, and transfer to the oven. Cook until the short ribs are very tender, 2½ to 3 hours. Turn off the oven. Remove the ribs from the braising liquid and place them on a baking sheet, cover with foil, and return them to the turned-off oven to keep warm. Strain the braising liquid into a large saucepan and discard the solids.
- Skim the excess fat from the braising liquid, then bring the liquid to a boil over medium-high heat. Reduce the heat to medium to maintain a strong simmer and cook, stirring occasionally, until the liquid has reduced by half and has a saucy consistency, about 10 minutes.
Season with salt and pepper.
- To serve, divide the couscous among four large, shallow bowls. Top the couscous with a short rib and spoon some of the braising liquid over the top. Garnish with the mint, parsley, and pomegranate seeds and serve immediately.
Almond-Apricot Couscous
- Check the couscous package instructions to see how much boiling water you will need.
- Place the couscous, butter, and apricots in a large bowl. Pour boiling water over the top, stir, cover, and let stand for 5 minutes.
- Uncover, add the almonds and parsley, and fluff with a fork until combined. Season with salt and pepper. Serve hot or at room temperature.
Notes
- You can make the short ribs a day or more ahead and reheat