Moroccan Spiced Short Rib Tagine with Medjool Dates and Toasted Almonds

Tender, fall-off-the-bone short ribs braised in a fragrant Moroccan-inspired tagine sauce, enriched with sweet Medjool dates and finished with crunchy toasted almonds. A delightful and flavorful dish perfect for a special dinner.

Prep Time

25 minutes

Total Time

3 hours 25 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

3 items

Cost

£4.35/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

2lbsBeef Short Ribs(bone-in, about 2-3 inches thick)

£12.00

2tbspOlive Oil(extra virgin)

£0.25

1mediumYellow Onion(chopped)

£0.30

4clovesGarlic(minced)

£0.15

1tbspGinger(freshly grated)

£0.20

2tspGround Cumin

£0.10

2tspGround Coriander

£0.10

1tspTurmeric

£0.05

1stickCinnamon Stick

£0.15

PinchSaffron Threads(optional, adds depth of flavor and color)

£0.75

3cupsChicken Broth(low sodium)

£0.75

8Medjool Dates(pitted and quartered)

£1.50

0.3cupAlmonds(slivered)

£0.60

2tbspFresh Cilantro(chopped, for garnish)

£0.30

To tasteSalt

To tasteBlack Pepper

1tspHarissa Paste(optional, for added spice)

£0.20

Total Cost

£17.40

£4.35 per serving

Instructions

1.
Preheat oven to 325°F (160°C) if using oven method. Pat short ribs dry with paper towels and season generously with salt and pepper.
2.
Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove short ribs and set aside.
3.
Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.
4.
Stir in ground cumin, ground coriander, turmeric, cinnamon stick, and saffron (if using). Cook for 1 minute, stirring constantly, until fragrant.
5.
Deglaze the pot with chicken broth, scraping up any browned bits from the bottom.
6.
Return the short ribs to the pot. The liquid should mostly cover the ribs; add more broth if needed.
7.
Bring to a simmer, then cover the pot tightly. If using the oven, transfer the pot to the preheated oven. Alternatively, reduce the heat to low on the stovetop.
8.
Braise for 2.5 - 3 hours, or until the short ribs are fork-tender and easily fall off the bone. Check occasionally to ensure the liquid hasn't evaporated completely; add more broth if necessary.
9.
In the last 30 minutes of cooking, add the quartered Medjool dates to the pot.
10.
While the short ribs are braising, toast the slivered almonds in a dry skillet over medium heat until lightly golden and fragrant. Be careful not to burn them. Set aside.
11.
Once the short ribs are cooked, remove the cinnamon stick. Taste the sauce and adjust seasoning with salt, pepper, and harissa paste (if using) to your liking.
12.
Serve the braised short ribs and sauce over couscous, quinoa, or mashed potatoes. Garnish with toasted almonds and fresh cilantro.

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My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

35g

13% of RDA

Fat

45g

64% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

25 g

28% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavor, use bone-in short ribs.

Sear the short ribs well to develop a deep, flavorful crust.

Adjust the amount of spices to your preference. For a spicier dish, add more harissa paste or a pinch of red pepper flakes.

If you don't have Medjool dates, you can use other dried fruits like apricots or figs.

The braised short ribs can be made a day ahead of time. Store in the refrigerator and reheat gently before serving.

Cooking Equipment

Dutch Oven or Heavy-Bottomed Pot with Lid

Skillet

Oven (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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