Moroccan Braised Short Ribs
INGREDIENTS
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2 pounds beef short ribs (usually 4), patted dry
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1 tablespoon olive oil
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2 medium carrots, sliced 1/2" thick
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3 stalks of celery, sliced 1/2" thick
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1 medium onion, chopped
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3 cloves of garlic, whole
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1 tablespoon tomato paste
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zest of 1 large orange
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juice of 1 large orange
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4 cups (32 oz) chicken stock
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1/4 cup balsamic vinegar
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1 tablespoon cinnamon
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1 bay leaf
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salt and pepper
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2 medium size sweet potatoes, washed, scrubbed and dried
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1 tablespoon olive oil
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salt
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orange zest
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