Are you looking for a flavorful, exotic twist to the classic short rib dish? Well, look no further! Moroccan-style short ribs are especially delicious and make an exciting meal to serve your family or guests.
Moroccan Braised Short Ribs
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Are you ready to embark on an exotic culinary journey? Get ready to savor every bite because these Moroccan Braised Short Ribs are bursting with a savory blend of spices that is sure to tantalize your taste buds. Imagine succulent short ribs cooked low and slow in a fragrant bath of tomato sauce, garlic, onion and warming ginger, cumin, coriander and Paprika. All the flavors meld together over several hours creating an intensely delicious dish that's versatile enough for any night of the week (or even special occasions). Best of all - this recipe is simple yet guaranteed to make it look like you're a pro in the kitchen!
6-8 lbs Beef Short Ribs
½ lb Sliced Carrots
½ lb Chopped Potatoes (Small Golden)
1 Cup Chopped White Onion
¼ Cup Extra Virgin Olive Oil (Marinade)
½ Cup Moroccan Magic Spice - ⅓ For Ribs And The Remaining For The Adding To The Pot
3 Tbsp Simply Perfect All-Purpose Spice
¼ Cup Extra Virgin Olive Oil For Skillet
2 Cans Of 14.5 oz Diced Tomatoes
32oz Beef Stock
4-6 Tbsp Tomato Paste
Wash and dry the short ribs
Add short ribs to a large bowl and season with ¼ cup of olive oil and ½ cup Moroccan Magic
Add 3 tbsp of Simply Perfect All Purpose Spice and mix thoroughly. Set aside until ready.
Chop the carrots and potatoes
Add ¼ cup olive oil to the skillet and heat on medium-high heat. Once the skillet is hot, add the short ribs to the skillet and brown on both sides for approximately 3 min per side. (Do this in small batches)
Transfer the browned ribs to a dutch oven or large stock pot.
Once all the ribs are transferred, add the chopped onion to the skillet and lightly saute until they become slightly translucent.
Add the cooked onions to the dutch oven with the ribs.
Place the dutch oven over medium-low heat. Add the canned diced tomatoes, beef stock, ¼ cup of Moroccan Magic spice.
Cover and simmer for 3 hours. Stir often to prevent sticking.
Add the chopped carrots and potatoes to the pot, cover and cook for an additional 1 hour until the vegetables are tender and the ribs fall from the bones.
Add tomato paste to thicken if needed
Serve with Pearl Couscous or white rice. Garnish with fresh chopped parsley (optional) and Please Your Palate!