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braised short ribs

Tunisian Braised Short Ribs

Tunisian Braised Short Ribs are slow-cooked with bold spices, tomatoes, and peppers for rich, tender meat. Perfect for a cozy and satisfying dinner!
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 600 kcal

Equipment

  • Dutch oven or large, heavy-bottomed pot
  • Measuring spoons
  • Knife
  • Cutting board

Ingredients
  

  • 4 pounds beef short ribs - bone-in
  • Salt and freshly ground black pepper - to taste
  • 2 tablespoons olive oil
  • 1 large onion - chopped
  • 3 garlic cloves - minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon cayenne pepper - adjust to taste
  • 1 can - 14 oz diced tomatoes
  • 2 cups beef broth
  • 1/2 cup dried apricots - chopped
  • 1/2 cup golden raisins
  • 1 cinnamon stick
  • Zest of 1 orange
  • Fresh cilantro or parsley - for garnish

Instructions
 

  • Preheat the Oven: Preheat your oven to 325°F (165°C).
  • Season the Ribs: Season the short ribs generously with salt and pepper on all sides.
  • Brown the Ribs: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the short ribs in batches and brown them on all sides, about 2-3 minutes per side. Remove the ribs and set aside.
  • Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion and minced garlic to the pot and cook until soft and translucent, about 5 minutes. Stir in the cumin, coriander, caraway seeds, and cayenne pepper, cooking for another minute until fragrant.
  • Deglaze and Simmer: Add the diced tomatoes with their juice, beef broth, dried apricots, golden raisins, cinnamon stick, and orange zest to the pot. Bring to a simmer, then return the short ribs to the pot, nestling them into the liquid.
  • Braise: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the ribs for about 2.5 to 3 hours, or until the meat is very tender and falls off the bone.
  • Serve: Carefully remove the short ribs from the pot and skim any excess fat from the surface of the sauce. Serve the ribs hot, garnished with fresh cilantro or parsley, accompanied by couscous or bread to soak up the delicious sauce.

Notes

Adjusting Spice Levels: Feel free to adjust the amount of cayenne pepper according to your taste preferences for heat.
Serving Suggestions: This dish pairs beautifully with couscous or flatbread to help soak up the sauce. A side of roasted vegetables or a simple salad can balance the richness of the meat.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the oven until thoroughly warmed.

Nutrition

Calories: 600kcal
Keyword Meat, Pork
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