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short rib recipe oven
- Total Time: 210 minutes
- Yield: 8 servings 1x
- Diet: Halal, Gluten-Free (optional)
Description
This easy Moroccan Spiced Oven Short Ribs recipe delivers rich, succulent beef that’s fall-off-the-bone tender, making it a perfect family-friendly gourmet comfort food even for busy weeknights. Simple ingredients transform into a deeply flavorful meal with an incredible aroma.
Ingredients
- 1.8 kg bone-in beef short ribs (4 lbs flanken or English style)
- 30 ml olive oil (2 tbsp)
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2.5 cm fresh ginger (1 inch), grated
- 15 g ground cumin (1 tbsp)
- 10 g ground coriander (2 tsp)
- 5 g ground turmeric (1 tsp)
- 5 g ground cinnamon (1 tsp)
- Pinch saffron threads (20-30 threads), bloomed in 30 ml warm water (2 tbsp)
- 150 g dried pitted Medjool dates (1 cup), roughly chopped
- 30 g tomato paste (2 tbsp)
- 720 ml Halal-certified beef broth or vegetable broth (3 cups)
- 240 ml water (1 cup)
- 10 g sea salt (2 tsp)
- 5 g freshly ground black pepper (1 tsp)
- 60 ml fresh cilantro (0.25 cup), finely chopped
Instructions
- Prepare & Sear Ribs: Preheat oven to 160 C (325 F). Pat beef short ribs very dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven. Sear short ribs until deeply browned, 3-4 minutes per side. Remove the ribs.
- Sauté Aromatics & Toast Spices: Reduce heat to medium. Sauté diced onion in the Dutch oven until softened, 5-7 minutes. Add minced garlic and grated ginger; cook 1 minute until fragrant. Stir in cumin, coriander, turmeric, and cinnamon; cook 1 minute, stirring constantly, to toast the spices.
- Build the Braising Liquid: Add chopped dates and tomato paste, stirring well. Pour in the bloomed saffron (with its water), beef broth, and additional water. Stir thoroughly, bringing the mixture to a gentle simmer.
- Oven Braise Ribs: Return the seared short ribs to the Dutch oven, ensuring they are mostly submerged. Cover tightly and transfer to the preheated oven. Braise for 2.5-3 hours, or until fork-tender and easily pulls from the bone.
- Finish Glaze & Serve: Remove the Dutch oven from the oven. Transfer ribs to a serving dish and tent with foil. Skim any fat from the braising liquid. Simmer the sauce over medium-high heat for 10-15 minutes, stirring until glossy and thickened. Adjust seasoning to taste and garnish with fresh chopped cilantro before serving.
Notes
For best results, ask your butcher for uniform-sized short ribs to ensure even cooking. Using freshly grated ginger and garlic instead of pre-minced makes a noticeable difference in aroma and flavor. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising, Oven
- Cuisine: Moroccan
Nutrition
- Serving Size: 2 short ribs (approx. 220 g)
- Calories: 550 calories
- Sugar: 15 g
- Sodium: 500 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 120 mg