Slow-Braised Moroccan Short Ribs with Honey-Saffron Carrots and Buttery Pearl Couscous

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Beef short ribs fall apart after a slow braise with warm ras el hanout, sweet dried apricots, briny preserved lemon, and green olives. Spooned over buttery saffron pearl couscous with honey-roasted carrots, this is the kind of meal that makes the whole house smell like a spice market in Marrakech.

Nutrition Facts

Per serving (estimated)

• 785 kcalCalories
• 34 gFat
• 13 gSaturated Fat
• 78 gCarbs
• 6 gFiber
• 29 gSugar
• 44 gProtein
• 135 mgCholesterol
• 980 mgSodium
• 920 mgPotassium
• 130 mgCalcium
• 6 mgIron
• 80 mgMagnesium

Ingredients

For the short ribs

• 3 lbs bone-in beef short ribs, patted very dry
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp ras el hanout
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/4 tsp saffron threads, crumbled
• 1 cup crushed tomatoes
• 2 cups beef broth, low sodium
• 1/4 cup honey
• 1/2 cup dried apricots, halved
• 1 preserved lemon, pulp scraped out, peel thinly sliced (or zest of 1 lemon plus 1 tbsp lemon juice)
• 1/2 cup pitted green olives, such as Castelvetrano
• 1/3 cup fresh cilantro, roughly chopped

For the saffron pearl couscous

• 2 tbsp unsalted butter
• 1 1/2 cups pearl (Israeli) couscous
• 2 cups chicken or vegetable broth
• 1/2 tsp saffron threads
• 1/2 cup golden raisins
• 1/4 cup sliced almonds, toasted
• 2 tbsp fresh flat-leaf parsley, chopped

For the honey-saffron carrots

• 1 lb carrots, peeled and cut on the diagonal into 2-inch pieces
• 2 tbsp honey
• 1 tbsp melted butter
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• Pinch of saffron threads, crumbled

Directions

1. Preheat the oven to 325°F. Season the short ribs all over with the salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high until shimmering. Sear the short ribs in batches, turning every 2 to 3 minutes, until deep mahogany brown on all sides. Transfer to a plate; do not crowd the pot.
3. Pour off all but 2 tablespoons of fat. Reduce heat to medium. Add the onion and cook, stirring often, until soft and golden, 6 to 7 minutes. Stir in the garlic and ginger and cook 1 minute until fragrant.
4. Add the ras el hanout, cumin, cinnamon, coriander, and saffron. Toast, stirring constantly, for 30 seconds until the spices smell toasty. Pour in the crushed tomatoes and scrape up every browned bit on the bottom of the pot; simmer for 2 minutes.
5. Stir in the broth, honey, apricots, and preserved lemon. Nestle the short ribs (and any juices) back into the pot, meat mostly submerged. Bring to a gentle boil, cover, and transfer to the oven. Braise for 2 hours to 2 hours 15 minutes, turning the ribs once at the halfway point, until a fork slides in and out with no resistance.
6. Meanwhile, make the couscous: Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the pearl couscous and toast, stirring, until light golden, about 3 minutes. Warm the broth with the saffron in a small pot, then pour it over the couscous along with the raisins. Bring to a boil, reduce heat to low, cover, and simmer 12 to 14 minutes until tender and the liquid is absorbed. Fluff with a fork, then stir in the remaining 1 tablespoon butter, the toasted almonds, and parsley. Cover to keep warm.
7. Make the carrots: Increase the oven to 400°F. On a rimmed sheet pan, toss the carrots with the honey, melted butter, cumin, salt, and saffron. Roast for 20 to 25 minutes, tossing once, until tender and lightly caramelized at the edges.
8. When the short ribs are done, transfer them to a serving platter and tent with foil. Skim any visible fat from the surface of the sauce, then stir the olives and half the cilantro into the pot. Simmer the sauce on the stovetop for 5 minutes to thicken slightly; taste and adjust salt.
9. Spoon a generous bed of saffron couscous into wide bowls. Top each with a short rib, a spoonful of the apricot-olive sauce, a pile of honey-saffron carrots, and a sprinkle of the remaining cilantro.

Cook’s Notes

• Make it a day ahead: braise the short ribs, chill overnight, and lift off the solidified fat before reheating. The flavor actually deepens overnight and the short ribs become even more tender.
• No ras el hanout on hand? Substitute 1 tsp cumin, 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cardamom, 1/4 tsp turmeric, and a pinch of cayenne.
• Swap the short ribs for lamb shanks (extend braise to 2 1/2 to 3 hours) or boneless beef chuck (reduce braise to 1 1/2 to 2 hours).
• If the sauce is thinner than you like, slide the short ribs out and simmer the sauce uncovered for 10 to 15 minutes until it coats the back of a spoon.
• Preserved lemon is worth seeking out at Middle Eastern markets; rinse the peel briefly before using to keep the dish from going overly salty.