Moroccan Braised Beef Ribs with Sausage and Garbanzo

Moroccan harissa chili paste and chick peas add a North African slant to this hearty braise of short ribs and kielbasa sausage. A bit of a world fusion dish, this is a rich saucy concoction that should be served over pasta or rice, or with crusty bread to soak up all that spicy, flavorful sauce.

Watch out that harissa pastes vary widely. I used Cava brand which while pungent and slightly hot, it is also richly flavorful and almost has a sweet note. Many harissa sauces are more hot than rich i flavor - chose wisely.

4 meaty bone-in beef short ribs

2 carrots, peeled and cut on a bias

1 large yellow onion, diced

3 stalks celery, diced

2 cloves garlic, minced

2 Tbsp fresh rosemary leaves

15 oz can tomato sauce

1 Tbsp favorite harissa - Moroccan chili paste (I used Cava brand)

1 cup red wine

15 oz can garbanzo beans, drained

1 lb favorite kielbasa sausage, sliced

1 cup beef broth

Preheat oven to 350F. In a Dutch oven or large oven-going pot, brown the short ribs over medium-high heat in a dash of olive oil on all sides, about 10-15 minutes. Remove to a bowl.

In same pot, add the carrots, onion and celery, and sauté over medium heat for about 10-15 minutes, stirring often.

The veggies should soften a bit and become fragrant and slightly caramelized. Add the garlic and rosemary and cook another 2-3 minutes.

Add the tomato sauce, harissa and wine to the veggies and stir.

Nestle the ribs into the sauce and add any accumulated juices from their bowl.

Now add the garbanzo beans, kielbasa and broth and stir. Season lightly with salt and pepper to taste. The liquid should only just barely cover the meat and veggies.

Cover Dutch oven and bake an hour, stirring gently once or twice.

Serve over pasta if desired, and garnished with fresh parsley.

Serves 4-6.

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