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Recipes

Moroccan Beef Short Ribs

Moroccan Beef Short Ribs

Submitted by: James from Chicago, IL
Yield: 4 servings

Ingredients

Preparation Instructions:

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.

Helpful Hints

You can substitute 4 TB of the Spice House's Moroccan Blend for the turmeric, cumin, salt, coriander, cinnamon, and cayenne.

Rating:
Based on 2 reviews

Customer Reviews

Whitney

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.

Robert A Suls

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.

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