Moroccan Short Rib Tagine with Dried Fruit
Slow-cooked Moroccan Short Rib Tagine with aromatic spices creates a rich, flavorful dish perfect for gatherings.
Oct 27, 2025
Bring the flavors of North Africa to your kitchen with this Moroccan Short Rib Tagine recipe.
Braised to perfection, tender short ribs are slow-cooked with fragrant spices like cumin, cinnamon, and turmeric, creating a dish bursting with bold and aromatic flavors. This hearty meal combines the richness of the beef with the sweetness of dried apricots and golden raisins, balanced by the zesty tang of preserved lemons. Served over fluffy couscous or basmati rice, Moroccan short rib tagine is the ultimate comfort food for those who love complex, slow-cooked meals.
Bold Flavors and Traditional Spices
At the heart of this Moroccan short rib tagine is a mix of classic Moroccan spices. Ras el Hanout, a signature spice blend of the region, adds depth with its combination of warm spices. The tagine’s base is made by slowly browning onions, garlic, and short ribs in olive oil. Saffron threads and cinnamon sticks lend a fragrant, sweet undertone to the dish. The tomato paste adds a subtle richness that ties all the ingredients together.
Sweet and Savory Elements
Moroccan cuisine is known for its perfect balance of sweet and savory, and this short rib tagine showcases that beautifully. Dried fruits like apricots and dates are then simmered alongside the meat, adding a natural sweetness. The addition of preserved lemons provides a tangy brightness that cuts through the richness of the beef. This sweet-savory combination is what makes Moroccan food so memorable, and it’s what elevates this tagine to a whole new level.
Slow-Cooked Perfection
The key to a perfect short rib tagine is the slow cooking process, which allows the meat to become fall-apart tender. Furthermore, this process absorbs all the flavors from the spices, fruits, and aromatics. Using a Dutch oven or traditional tagine pot is best. The short ribs will be braised over low heat for hours, resulting in a melt-in-your-mouth texture and a sauce that is rich and deeply satisfying. Slow-braising the meat ensures that the meat is infused with the essence of Moroccan spices.
Ideal for Gatherings or Special Occasions
Moroccan short rib tagine is an impressive dish that’s perfect for entertaining guests or enjoying a special family meal. You can make this in advance, and the flavors improve as it sits, making it an ideal recipe for busy cooks. Serve it with couscous or rice, and garnish with fresh cilantro and toasted almonds for a beautiful presentation. This dish will transport you and your guests to the bustling markets of Morocco.
For a dish that combines the bold spices of Morocco with the comfort of slow-cooked short ribs, this is the perfect recipe. A hearty, flavorful meal with nutrients and offers a delightful balance of sweet and savory elements. Whether you’re making it for a special occasion or a cozy family dinner, this tagine is sure to impress with its depth of flavor and tender texture.
Equipment
- 1 large Dutch oven or heavy-bottomed pot
Key Ingredients:
- Chicken Bouillon: A concentrated flavoring made from dehydrated chicken stock, herbs, and seasonings.
- Moroccan Spice: A blend of warm, aromatic spices such as cumin, coriander, cinnamon, ginger, turmeric, and paprika. They add depth and rich flavor to a variety of dishes.
- Tomato Paste: A thick, concentrated form of tomatoes. It adds rich, savory depth and umami to sauces, stews, and braised dishes.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (16)
Ingredients (16)
Short Ribs
Couscous and Serving
Instructions
Tagine
Season short ribs (7–8 lb) well with kosher salt.
Preheat Dutch oven over medium high-heat. Add the oil (1 Tbsp).
Sear off half the short ribs, turning every five minutes or so to get excellent browning. Transfer to a tray.
Repeat with remaining short ribs. Reduce heat to medium if necessary to prevent burning.
Sear the red onions (3) over medium-high heat until browned on both sides. Transfer to the tray with the short ribs.
Add the garlic (8 cloves), tomato paste (2 Tbsp), and harissa (2 Tbsp) to the fat. Cook for 2 minutes.
Then add the cinnamon sticks (2 sticks), star anise (2), and ras el hanout (2 Tbsp) and cook for 30 seconds.
Add the short ribs back to the pot, packing them in. Top with the onions.
Fill the pot with the water (7 cups) until the short ribs are just covered. Bring pot to a simmer over medium-high heat.
Stir in the chicken bouillon (2 Tbsp).
Reduce heat to low and cover pot with the lid. Simmer for 2 hours, checking the pot to make sure there's a bare simmer, until the short ribs are tender.
At the 1.5 hour mark, skim off a lot of the fat at the top of the pot with a spoon. Then toss in the dried fruit (1 ¼ cups).
When short ribs are fully tender, boil the couscous (2 boxes) to package instructions.
Serving
To serve, either transfer the short ribs to a platter and garnish with parsley (¼ cup), labeling over a decent amount of liquid to keep them moist, and serve with extra sauce and lemon wedges table-side. Or, serve right out of the pot. Instruct your guests to put the short ribs over the couscous on their plates, followed by a decent ladle of sauce.
