Slow-Cooked Moroccan Short Ribs

A Taste of Morocco’s Culinary Heritage 

Moroccan cuisine is famed for its bold use of spices, which not only add depth to each dish but also tell a story of the country’s rich history. The use of cinnamon, turmeric, cumin, and ginger—key components of this recipe—hark back to Morocco’s position as a hub for spice trade routes that connected Africa, Europe, and the Middle East. These spices are the backbone of Moroccan cooking, infusing dishes with warmth and complexity. When paired with beef short ribs, they create a savory-sweet profile that’s deeply satisfying. 

The Perfect Spice Rub for Short Ribs 

The beauty of this dish starts with the spice rub. The combination of cinnamon, ginger, cumin, and turmeric sets the stage, infusing the short ribs with layers of flavor before they even begin cooking. This rub captures the essence of Moroccan cuisine, where sweet and savory are always in harmony. A touch of heat from red pepper flakes balances out the sweetness of the honey and dried apricots added later in the dish. This intricate balance of flavors is what makes Moroccan food so unique—each bite tells a story of contrast and cohesion. 

Slow Cooking: The Key to Tender Ribs 

Slow cooking short ribs is a time-honored tradition, and for good reason. This method allows the beef to cook low and slow, breaking down the tough connective tissues and fat, transforming the ribs into a tender, fall-off-the-bone masterpiece. The addition of vegetables, such as carrots and potatoes, not only adds texture but also soaks up the rich flavors of the broth and spices. The honey and dried apricots introduce a touch of sweetness that complements the savory ribs, adding a surprising but delightful contrast. 

While the ribs cook, the kitchen fills with the fragrant aroma of spices and simmering beef, creating an anticipation that makes the wait more than worthwhile. By the time the slow cooker has worked its magic, the meat will be so tender it practically melts with each bite, and the sauce will be a perfect balance of sweet, savory, and spicy. 

The Power of the Bone 

When it comes to choosing the right cut for this dish, bone-in short ribs are essential. The bone adds both flavor and moisture, ensuring the ribs don’t dry out during the long cooking process. The marrow within the bones slowly releases its richness into the broth, giving the sauce an additional depth that boneless cuts simply can’t replicate. It’s a small but crucial detail that makes all the difference in achieving the luscious, moist texture this dish is known for. 

Setting the Dinner Tone 

These Moroccan-inspired short ribs are intensely flavorful, so when planning your meal, it’s important to let this dish be the star. The spice blend is bold and aromatic, creating a medley of flavors that can overpower more delicate dishes, so it’s best to keep the sides simple. A light couscous or a crisp green salad with lemon dressing would complement the ribs beautifully without competing with them. 

Why You’ll Love This Recipe 

Slow-Cooked Moroccan Short Ribs take everything we love about this cut of meat and elevate it with a unique twist. The spice blend is bold but perfectly suited to the richness of the short ribs, while the addition of dried fruit and honey adds a complexity that makes each bite an experience. It’s a dish that feels both luxurious and comforting, perfect for special occasions or a weekend family dinner. 

Whether you’re new to Moroccan flavors or a longtime fan, these short ribs are sure to impress. The flavors are intense, the texture is heavenly, and the overall experience is one that will leave a lasting impression. After all, a dish that combines centuries of culinary tradition with modern convenience is one worth savoring. 

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Ingredients:

The Rub:
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon salt

The Ribs:
6 each beef short ribs, bone in, about 2-1/2 pounds
(see NOTES – NO BONELESS)
1 tablespoon olive oil
3 1/2 cups beef stock, low-sodium (or broth), divided

Slow Cooker 1
3 each carrots, cut into 2-inch chunks (cups)
10 small red potatoes
1/2 medium onion, cut in half, root intact
2 tablespoons honey
1 teaspoon red pepper flakes

Slow Cooker 2
2 tablespoons all-purpose flour
1/2 cup dried apricots
2 teaspoons lemon juice

NOTE: Please, use the bone-in short ribs for this
recipe as it calls for. I used thin-cut bonesless ribs
from COSTCO and they were a bit dry.

NOTE: These spices are intense. So, watch what
other dishes you serve with it. These ribs will set
the dinner tone!

Instructions:

PREP INGREDIENTS & MEAT (15 minutes)

Combine cinnamon, ginger, cumin, turmeric and salt. Rub the spice mix into the ribs, thoroughly coating all sides, pressing the spices into the meat as best you can.

BROWN RIBS, DEGLAZE, START SLOW COOKER (20 minutes)

Sear the ribs in olive oil over high heat, until all sides are browned, about 7-10 minutes.
Transfer the ribs to a slow-cooker, pouring off any excess oil from the pan.

Deglaze the pan with 3 cups beef stock or broth (save 1/2 cup for last steps), scraping all bits from the bottom, transfer to the slow-cooker, pouring over the ribs.

Add carrots, potatoes, honey, red pepper flakes, and onion to the slow cooker.

SLOW COOK 1 (3-1/2 hours)
Simmer the ribs on high-heat until they are fork-tender and falling off the bone, about 3-1/2 hours.

SLOW COOK 2 (35 minutes)
Discard onion and strain any fat that has accumulated on the surface.

Whisk flour and a 1/2 cup beef stock (broth) together and stir slowly into the slow cooker. If you pour it all at once and do not stir well you will end up with globs of flour balls.

Add dried apricots and simmer for another 1/2 hour, until thickened.

Stir in lemon juice before serving.