Jul 14 2026
Restaurants›Field's Steak & Oyster Bar›Moroccan Braised Short Rib Recipe

Moroccan Braised Short Rib Recipe

Inspired by Field's Steak & Oyster Bar
Time3h 30m
Serves6

with Muhammad's demi

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Ingredients

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Short Ribs

Vegetables and Aromatics

Spices and Herbs

Liquids

Method

Preparation

  1. 1

    Season the Short Ribs

    Generously season the beef short ribs with salt and black pepper on all sides. Let them sit for about 30 minutes to absorb the seasoning.

  2. 2

    Prepare the Vegetables

    While the ribs are resting, dice the onion, carrots, and celery. Mince the garlic and grate the ginger.

Browning the Ribs

  1. 3

    Heat the Olive Oil

    In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat until shimmering.

  2. 4

    Brown the Ribs

    Add the short ribs to the pot and sear them for about 4-5 minutes on each side until browned. Remove the ribs and set them aside.

Cooking the Vegetables

  1. 5

    Sauté the Aromatics

    In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes.

  2. 6

    Add Spices

    Sprinkle in the ground cumin, ground cinnamon, paprika, and ground coriander. Stir well to coat the vegetables in spices and cook for an additional minute.

Braising

  1. 7

    Deglaze the Pot

    Pour in the red wine and scrape up any brown bits from the bottom of the pot. Allow the wine to reduce for about 3-4 minutes.

  2. 8

    Add Liquids and Ribs

    Stir in the beef broth, honey, and demi-glace. Return the short ribs to the pot, ensuring they are submerged in the liquid.

  3. 9

    Simmer

    Bring the mixture to a gentle simmer, cover the pot, and reduce the heat to low. Cook for 2.5 to 3 hours or until the ribs are tender and falling off the bone.

Finishing Touches

  1. 10

    Serve

    Once the ribs are done, remove them from the pot and place them on a serving platter. Spoon the sauce and vegetables over the top, garnish with chopped cilantro, and serve hot.

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