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1. Preheat the oven to 335° F
2. Heat the olive oil in a casserole pan. Cook the
short ribs until seared and golden. Remove from the
pan and set aside until required.
3. Remove excess oil reserving about 1 tablespoon in
the pan. Reduce the heat, then add the ginger, cinnamon,
paprika to the pan and cook, stirring, until aromatic.
Add the onion and cook, stirring, until just softened.
Add the garlic, cloves and preserved lemon and stir
until combined.
4. Adjust the heat to high, then add the crushed tomatoes,
beef stock and red wine and bring to the boil, stirring
occasionally.
5. Return the short ribs to the stock mixture and season
to taste. Cover with a lid, then transfer the casserole
pan to the preheated oven. Cook in the oven for 1 hour,
basting occasionally. Remove from the oven and set aside
with the lid on, to rest for 30 minutes.
To serve, arrange the beef ribs onto plates and spoon
over the braising juices, accompanied by pistachio cous
cous.
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