Moroccan · Main course
Ras el Hanout Braised Short Ribs
Beef short ribs braised low and slow in a rich, spiced sauce of ras el hanout, tomato, onion and a little honey until the meat surrenders from the bone. A modern, restaurant-style dish that borrows the deep spicing of a tagine and the melting texture of a Western braise.
- Prep
- 20 min
- Cook
- 180 min
- Total
- 200 min
- Serves
- 4
- Level
- Medium
Ingredients
- 1.5 kg beef short ribs
- 2 tbsp ras el hanout
- 2 onions, chopped
- 4 garlic cloves, crushed
- 3 tomatoes, grated (or 1 tin)
- 1 tbsp tomato paste
- 1 tbsp honey
- 500 ml beef stock
- 3 tbsp olive oil
- 1 bunch coriander, chopped
- Salt and pepper
Method
- 1
Sear
Brown the short ribs well on all sides in the olive oil, then lift out.
- 2
Build the base
Soften the onion and garlic, add the ras el hanout and tomato paste, and cook until fragrant.
- 3
Add liquid
Add the grated tomato, honey and stock, and season.
- 4
Braise
Return the ribs, cover, and braise at 150°C for about 3 hours until meltingly tender.
- 5
Reduce
Lift out the ribs and reduce the sauce on the hob until glossy.
- 6
Serve
Return the ribs, scatter with coriander, and serve over couscous or mash.
Chef's tips
- Brown the ribs hard — the caramelised crust deepens the whole braise.
- Cook low and slow; short ribs need time to become tender.
- Skim excess fat from the sauce before reducing for a cleaner finish.
Frequently asked questions
Can I make it ahead?
Yes — it's even better the next day. Cool, refrigerate, lift off the set fat, then reheat gently and reduce the sauce.
What can I serve it with?
Buttery couscous, saffron mash or flatbread all soak up the rich, spiced sauce beautifully.