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    Home » Cuisine » Arabic and Middle Eastern

    Moroccan-Inspired Beef Short Ribs with Jeweled Couscous

    Published: Oct 10, 2011 · Modified: Apr 6, 2022 by Faith · This post may contain affiliate links · 30 Comments

    Because all of my time lately (spare or otherwise) has been devoted to my book, I feel like all the main dishes I’ve been making are Middle Eastern.  And since all of these main dishes that I’ve been enjoying have been for my book, this also means that it’s been forever (or at least what feels like forever) since I shared a hearty main dish on my blog.  Ironically, the dish I'm sharing now isn’t for my book but it still is Middle East-inspired (Morocco, to be exact) and it’s the last thing I made for dinner recently that wasn’t for the book.

    Now, this dish would be really perfect made in a tagine (which is a North African cooking vessel that’s usually made out of clay, with a cone-shaped top). I still don’t have a tagine (Mike, if you’re reading this...hello, Gorgeous.  A girl can try, right?  ;) ), so I used a Dutch oven which worked perfectly.

    Also, I used boneless beef short ribs for this recipe, but 1 ½ lbs of stew meat (beef or lamb) would also work fine.

    Moroccan-Inspired Beef Short Ribs 

    Serves 4 to 6

    2 tablespoons olive oil

    2.5 lbs boneless beef short ribs, trimmed of excess fat on the outside (if possible) and cut into large (2 to 3-inch) pieces

    1.5 lbs onion, chopped

    4 cloves garlic, minced

    1 (1-inch) piece fresh ginger, grated

    2 bay leaves

    1 tablespoon Middle Eastern 9 Spice Mix

    ½ teaspoon cinnamon

    ½ teaspoon cumin

    ½ teaspoon coriander

    ¼ teaspoon black pepper

    Pinch saffron

    Hot water

    1 cup prunes, halved

    2 teaspoons honey

    Heat the oil in a large Dutch oven over moderately-high heat; add the meat and sear on all sides, about 8 to 10 minutes.  Transfer the meat to a bowl and set aside.  Turn the heat down to medium; add the onion and sauté until softened, about 5 to 7 minutes, stirring occasionally.  Add the garlic, ginger, bay leaves, Middle Eastern 9 Spice Mix, cinnamon, cumin, coriander, black pepper, and saffron and cook 1 minute, stirring constantly.

    Add hot water to come just below the top of the meat; bring to a boil over high heat, then cover the pot, turn heat down to simmer, and cook until the meat is tender, about 2 ½ hours, stirring occasionally (the sauce should be thickened quite a bit by this point; you can add a splash more water if you need to and skim off any fat that you see on the top).

    Add the prunes and honey, cover the pot, and simmer until the prunes are plumped and the sauce is slightly thickened, about 10 to 15 minutes, stirring frequently.

    Jeweled Couscous

    Serves 4 to 6

    2 tablespoons olive oil

    2 medium-large carrots, diced

    1 medium onion, diced

    ½ teaspoon Middle Eastern 9 Spice Mix

    ¾ teaspoon salt

    Pinch black pepper

    3 tablespoons golden raisins (sultanas)

    ½ cup water

    1 ¼ cups couscous

    1 ½ cups boiling water

    Heat the oil in a medium, lidded saucepan over medium heat; add the carrot and onion and cook until starting to soften, about 5 minutes, stirring occasionally.  Stir in the Middle Eastern 9 Spice Mix, salt, pepper, golden raisins, and ½ cup water.  Cover the pot, turn heat down to low, and cook until the carrots are tender, the raisins are plumped, and the water is almost all evaporated, about 10 minutes, stirring occasionally. 

    Add the couscous and stir to coat with the oil; toast 3 minutes, stirring frequently.  Stir in the boiling water, cover the pot, turn heat off, and let the couscous sit for 15 minutes; fluff with a fork before serving.

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    Reader Interactions

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      Recipe Rating




    1. Caryn says

      February 04, 2016 at 6:29 pm

      Where does one find, or what is the recipe for Middle Eastern 9 Spice Mix?

      Reply
      • Faith says

        February 29, 2016 at 12:52 pm

        Caryn,

        Here's my recipe for 9 Spice Mix (from my cookbook); please note that this spice mix (like most spice mixes) can vary by family or region.

        Middle Eastern 9 Spice Mix (yields 4 tablespoons + 2 teaspoons):
        1 tablespoon ground black pepper
        1 tablespoon ground allspice
        2 teaspoons ground sweet paprika
        1 1/2 teaspoons ground coriander
        1 1/2 teaspoons ground cumin
        1 teaspoon ground cloves
        1 teaspoon ground cinnamon
        1/2 teaspoon ground nutmeg
        1/2 teaspoon ground cardamom

        9 spice mix can be a little hard to find in stores, but I've seen Middle Eastern 7 spice mix frequently in local Arabic grocery stores, which is very similar. If possible, I recommend making your own mix though, so you get the freshest product (you can grind the spices yourself if you want), and also so you can customize the blend to suit your tastes.

        Please let me know if you have other questions! Hope you enjoy the spice mix or the short ribs recipe if you give either of them a try.

        Faith

        Reply
    2. Kimmy says

      October 15, 2011 at 4:18 pm

      Hey - looks so very yummy!
      having lived in Morocco for several years, a tagine is a must -
      Mike - help your girl out!!! ;)
      Thanks for sharing - can't wait to try!

      Reply
    3. LeQuan says

      October 14, 2011 at 6:41 pm

      Heck girl, if you called me gorgeous and cooked me delicious meals like this everyday, I'd buy you many tagines in all the different colours they come in. Then again, that's never gonna happen, and I ain't rich so I'll just keep on dreamin'. Teehee. These short ribs look and sound very flavourful. Really like that you've included cinnamon in your ingredients. The couscous looks wonderful as well. Definitely comfort food right there. Mmmmm.....

      Reply
    4. patty says

      October 13, 2011 at 10:01 pm

      The short ribs look amazing and I love the name 'jeweled couscous'.
      I bought a tagine last year and have made short ribs, lamb and chicken with it- all excellent results so I highly recommend purchasing one;)

      Reply
    5. Nutmeg Nanny says

      October 13, 2011 at 10:16 am

      This looks delicious! Short ribs are a favorite of mine...perfectly meaty with just the right amount of fat. The spices sound perfect for fall...yum!

      Reply
    6. Lucy says

      October 12, 2011 at 11:50 am

      This dish looks so comforting - plus I love the pretty colours in the couscous.

      Reply
    7. Krista says

      October 12, 2011 at 10:02 am

      This meal looks simply delicious! I'd love to curl up with a warm bowl on a cold night. :)

      Reply
    8. Ambreen says

      October 12, 2011 at 1:32 am

      These dishes sound great, lovely combination!

      Reply
    9. Betty @ scrambled hen fruit says

      October 11, 2011 at 9:12 pm

      No tagine here either, but I do have a dutch oven! I love all of the spices in this. It would make a perfect dinner on a chilly evening. :)

      Reply
    10. Sarah@studiofood says

      October 11, 2011 at 8:48 pm

      My boyfriend might propose if I make this!

      Reply
    11. Susan says

      October 11, 2011 at 5:23 pm

      What a lovely dish for the colder months ahead. I need to make some short ribs! What a wonderful marriage of flavors.

      Hope you get that tagine :-)

      Reply
    12. vincent says

      October 11, 2011 at 3:31 pm

      Hello,

      We bumped into your blog and we really liked it.
      We would like to add it to the Petitchef.com.

      We would be delighted if you could add your blog to Petitchef so that our users can, as us,
      enjoy it.

      Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
      and benefit from their exposure on Petitchef.com.

      To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

      Best regards,

      petitchef.com

      Reply
    13. Mimi says

      October 11, 2011 at 3:27 pm

      What a hearty and flavorful dish.
      Mimi

      Reply
    14. Geni says

      October 11, 2011 at 1:08 pm

      These looks so rich, flavorful and fabulous. What beautiful food styling as well. Congratulations on your book! How terribly exciting!

      Reply
    15. Steve @ HPD says

      October 11, 2011 at 11:27 am

      does anyone make long ribs? it's always short.

      anything with "Moroccan" in the name is a winner, and your couscous looks dive-in delish.

      Reply
    16. kim says

      October 11, 2011 at 9:13 am

      What a wonderful hearty dish that's perhaps as the temperature is dropping.

      Reply
    17. deana says

      October 11, 2011 at 7:36 am

      I'd say this is a keeper for the cookbook Faith! I don't make shortribs often but love them when I do. These are spiced beautifully and the couscous would be perfect with those flavors!

      Reply
    18. tania@mykitchenstories says

      October 11, 2011 at 3:40 am

      I like anything with a middle eastern theme. So hearty and spicy and tasty. Lovely

      Reply
    19. grace says

      October 11, 2011 at 3:21 am

      hey, you keep bringing the middle eastern cuisine and i'll keep enjoying it. this, like most of the others you've posted, appeals to me very much!

      Reply
    20. Yi @ Yi Resevation says

      October 10, 2011 at 10:47 pm

      just had this dish last week in a Moroccan restaurant here in NYC....love the tagine sauce...so good!!. Thanks for sharing!

      Reply
    21. Evelyne@CheapEthnicEatz says

      October 10, 2011 at 6:52 pm

      I have not made a tagine in a while, and I have one on top of it. This one looks really good, just might inspire a dinner soon.

      Reply
    22. [email protected] says

      October 10, 2011 at 5:57 pm

      How awesome! I love braised beef ribs!

      Reply
    23. BeadedTail says

      October 10, 2011 at 4:58 pm

      I bet the flavors in that dish are delicious! I can't wait for you book!

      Reply
    24. Lisa says

      October 10, 2011 at 3:24 pm

      The flavors in the ribs sound awesome! Thanks for sharing...we love ribs :)

      Reply
    25. Dana says

      October 10, 2011 at 1:11 pm

      This is making my mouth water, and I don't even eat short ribs! lol

      Looks great... Moroccan food is always a hit with me!

      Reply
    26. Nicole, RD says

      October 10, 2011 at 12:36 pm

      I'm glad you elaborated on what a tagine is exactly..I hadn't a clue! But so long as a dutch oven works well, that's all the more convenient. Though I do always find it endearing to drop oh-so-subtle hints for holiday/birthday gift ideas to the ones we love through blogging :) I hope Mike takes the hint! Looks DELICIOUS! I can't wait to read the book...hope it's coming along well!

      Reply
    27. Erica says

      October 10, 2011 at 7:35 am

      I love the idea of the raisins in the couscous. So yummy. The pictures are just so inviting too!

      Reply
    28. Rosa says

      October 10, 2011 at 6:00 am

      A delicious dish! So comforting and fulfilling.

      Congrats on your book!

      Cheers,

      Rosa

      Reply
    29. Katerina says

      October 10, 2011 at 5:35 am

      Congratulations on your book! I just found out. The tagine is one of my favorite in Moroccan cuisine. Having visited Morocco I can tell you that their food is gorgeous.

      Reply

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