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Moroccan Style Wagyu Short Rib with Chickpeas

  • Feeds 3 - 4 people
  • Prep time 10m
  • Cook time 180m
Short rib is made for long, slow cooking, which makes it perfect cold weather food! Here we have used some Moroccan flavours such as cumin, peppers and chickpeas, which bring sweetness and substance to the dish. This is such a comforting dish served with mashed potato or couscous.
  • 1kg Wagyu short rib BMS 4-5
  • 2 red peppers , trimmed and sliced
  • 240g cooked chickpeas (drained weight if using canned)
  • 1 onion, diced
  • 1 stalk celery, sliced
  • 4 cloves garlic, crushed or finely grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon paprika
  • 500ml chef's chicken stock
  • 1 bay leaves
  • Couscous to serve
  • Natural yoghurt to serve
  • Handful coriander or parsley leaves, chopped, to serve
  1. Heat a small splash of oil in a large casserole (make sure the short ribs fit!) and brown the ribs on all sides. Set aside.
  2. Add the onion, peppers and celery and cook over medium heat, stirring regularly, until soft (around 20 minutes).
  3. Combine the cumin, coriander, cinnamon, ground ginger and paprika with a small splash of water and add to the pan along with the garlic. Cook, stirring, for a minute or so.
  4. Add the stock, bay leaves and short ribs. Bring to the boil then reduce to a simmer and cook for around 3 hours with a lid on, turning the short ribs occasionally to ensure even cooking.
  5. Once the rib is tender, remove the rib from the sauce and shred the meat from the bone. Return to the reduced sauce with the chickpeas. Cook for around 5 minutes, or until the chickpeas are warmed through.
  6. Serve the braised short rib with couscous and yoghurt, topped with coriander or parsley.

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