How SF’s Mourad Makes Ras El Hanout Butter for Short Ribs #shorts

At San Francisco’s renowned Moroccan restaurant Mourad, chef de cuisine Rasika Venkatesa steeps herbs and spices in clarified butter to create ras el hanout butter. Once it’s solidified into portioned blocks, the butter is used to flavor the restaurant’s signature short ribs. “It’s a time-consuming process but it’s a labor of love,” Venkatesa says. Presented by Capital One