Moroccan Braised Short Ribs

PREP TIME: 25 MIN
COOK TIME: 4 HRS
TOTAL TIME: 4 HRS

Tender, slow-braised short ribs simmered in a rich, spiced sauce with warm Moroccan flavors, deeply comforting, flavorful, and perfect for a cozy night in or for hosting since you can set it and forget about it until serving.

Ingredients

• 3 lbs beef short ribs

• Salt & pepper

• 2 tbsp olive oil

• 1 onion, diced

• 3–4 cloves garlic, minced

• 2 cups beef broth

• 1 can (14–15 oz) crushed tomatoes

• 2 tsp cumin

• 2 tsp paprika

• 2 tsp cinnamon

• ½ tsp chili flakes (optional)

• 1–2 tbsp honey

• 1 tbsp tomato paste

Instructions

• Preheat oven to 275°F. Pat short ribs dry and season generously with salt and pepper.

• Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the short ribs on all sides for 2–3 minutes per side until deeply browned. Remove and set aside.

• In the same pot, add the diced onion and cook for 4–5 minutes until softened, scraping up all the browned bits from the bottom.

• Add garlic and cook for 1 minute. Stir in cumin, paprika, cinnamon, turmeric, and chili flakes, cooking for 1–2 minutes until fragrant.

• Add tomato paste and cook for 1 minute, then pour in crushed tomatoes, beef broth, and honey. Stir to combine.

• Return the short ribs to the pot, nestling them into the sauce.

• Cover and transfer to the oven. Braise for 4.5 hours, until the meat is tender and falling off the bone.

• Remove from the oven, spoon the sauce over the ribs, and finish with fresh herbs. Serve warm. I love this paired with rice, mashed potatoes, or a bright salad.

Hope you enjoy!

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