Moroccan Beef Short Ribs
Submitted by: James from Chicago, IL
Yield: 4 servings
Featured in this Recipe
Whisk marinade ingredients in a large bowl. Add meat and coat, then chill for 2 hours. Remove ribs from marinade, and reserve liquid.
Heat 2 TB olive oil in a medium pot, and brown meat. Remove meat and set aside, and pour off drippings. Return meat to pot, add reserved marinade, chicken and beef broths, and sliced lemon. Bring to boil, then redice heat to simmer. Cook for 1 hour 45 minutes, or until meat is loose from the bone. Stir in lemon juice and honey. Serve over couscous.
More About This Recipe
You can substitute 4 TB of the Spice House's Moroccan Blend for the turmeric, cumin, salt, coriander, cinnamon, and cayenne.
Made this tonight – cut the recipe in half. Marinated short ribs overnight. Used boneless short ribs. Through sliced carrots in 1/2 hour before. Served with pearl couscous. Amazing full flavor.
I’m really impressed by this recipe. I’ve made it over and over again for my clients (I’m a personal chef). I reduce the amount of salt and cayenne, and use bone-in short ribs. I love your brand, website and recipes. Thank you for the inspiration.
This is an incredible dish. Wonderful layers of flavors and rivals Daniel Boulud’s short rib recipe which has been a favorite in our home. I have also used this recipe for a beef brisket and it was well relieved.