Easton & Terre Rouge
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Moroccan Spiced Beef Short Ribs

Cooking Time:
Imperial (US)
  • 12 boneless beef short rib pieces, each about 2” x 5”
  • 2 tsps cumin
  • 2 tsps sweet paprika
  • 1 tsp thyme
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tbsp kosher salt
  • 5 tbsps olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 4 garlic cloves, minced
  • 2 cups red wine
  • 4 cups beef stock
  • 2 tbsps tomato paste

A day before you are going to cook the ribs: Mix the spices and toss with the beef and olive oil. Refrigerate overnight.

Preheat the oven to 325 degrees.

In a large, heavy ovenproof pan/Dutch oven with lid, heat 3 tbsp. olive oil. Brown the meat on all sides in batches, making sure that the meat is dark and caramel colored. Remove the meat as you brown to a plate.

Add another 2 tbsp. olive oil to the pan. Add all the vegetables and sauté on low until they are caramelized, about 15 mins. Add the wine, turn up the heat to high and scrape all the bits of meat and veggies that have stuck to the pan. Add the stock and tomato paste. Reduce heat to low.

Return all the meat to the pan, coating with the sauce. Cover the pan with plastic wrap and then the tight fitting lid. (The plastic will not melt.)

Place in the oven and cook for 2 ½ to 3 hours. The meat should be very tender.

Serve with mashed potatoes or Jane's Potato Gratin (see under Salads and Sides).


Serves 6.


Recipe by Jane O'Riordan