North African Spiced Beef Short Ribs

North African Spiced Beef Short Ribs 


Serves 8


  • 2 TBSP minced garlic
  • 1 TBSP grated fresh ginger
  • 2 jalapeño chiles, sliced
  • ¾ CUP canola oil
  • ½ CUP soy sauce
  • 5 LB beef short ribs, cut into 2-in/5-cm pieces
  • Ras el Hanout (See Recipe)


Ras el Hanout 

  • 6 CUPS chicken stock
  • 2 yellow onions, cut into large dice
  • 3 stalks celery, cut into large dice
  • 3 large carrots, peeled and cut into large dice
  • ½ CUP dried apricots
  • ¼ CUP mirin
  • 2 TBSP Green Harissa
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 tsps black peppercorns
  • 2 tsps ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp cardamom
  • 1 tsp turmeric
  • 1 tsp cloves
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 tsp dried thyme
  • 1/2 tsp cayenne


Green Harissa 

Please visit for our Green Harissa recipe. 



In a bowl or roasting pan large enough to hold the ribs, combine the garlic, ginger, jalapeños, oil, and soy sauce. Add the ribs and toss well to coat. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.


Preheat the oven to 325°F/165°C. Remove the ribs from their marinade, letting the excess drip o, and use a fork or your fingers to pick out the jalapeño slices from the marinade to reserve. Transfer the ribs to a large plate or baking sheet, and allow to come to room temperature, about 30 minutes. 


Rub the ras el hanout evenly over the ribs. Place the ribs in a Dutch oven large enough to hold them and the stock without overowing. Add the stock, onions, celery, carrots, apricots, mirin, harissa, and the chiles reserved from the marinade. Bring to a boil, reduce to a simmer, cover, and cook until the ribs are quite tender and the meat pulls easily from the bone, about 2 1/2 hours. Serve immediately.

(To make ahead, refrigerate the ribs in their braising liquid for up to 5 days. Reheat gently in a 325°F/165°C oven or on top of the stove over low heat.)




Chef Tanya Holland


Known for her inventive take on modern soul food, as well as comfort classics, Tanya Holland is the executive chef/owner of Brown Sugar Kitchen. She is also the author of the Brown Sugar Kitchen Cookbook and New Soul Cooking; was the host and soul food expert on the television series Melting Pot; and competed on the 15th season of Top Chef. Holland holds a Bachelor’s degree from the University of Virginia, and a Grande Diplôme from La Varenne Ecole de Cuisine.


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