Moroccan Style Wagyu Short Rib with Chickpeas
Drogo
4
10 minutes
180 minutes
These Moroccan short ribs are made for long, slow cooking, resulting in beautifully tender beef with a rich, melt-in-the-mouth texture. Using a premium Wagyu short rib adds exceptional marbling and depth of flavour, while Moroccan-inspired ingredients such as cumin, peppers and chickpeas bring warmth, sweetness and substance to this comforting dish. Perfect for colder days, this slow-cooked beef dish is packed with aromatic flavour and makes an impressive yet homely centrepiece for a relaxed dinner.
Inspired by traditional Moroccan braised short ribs, this dish combines succulent beef short rib with hearty chickpeas and fragrant spices for a satisfying meal. The rich sauce is delicious served alongside creamy mashed potato or fluffy couscous, making it ideal for soaking up every last drop. Whether you're looking for a warming Moroccan short ribs recipe or a new way to enjoy a premium Wagyu short rib, this dish delivers incredible flavour and tenderness.
Ingredients
1kg Wagyu short rib BMS 4-5
2 red peppers , trimmed and sliced
- 240g cooked chickpeas (drained weight if using canned)
- 1 onion, diced
- 1 stalk celery, sliced
- 4 cloves garlic, crushed or finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon paprika
500ml chef's chicken stock
- 1 bay leaves
- Couscous to serve
- Natural yoghurt to serve
- Handful coriander or parsley leaves, chopped, to serve
Directions
Heat a small splash of oil in a large casserole (make sure the short ribs fit!) and brown the ribs on all sides. Set aside.
Add the onion, peppers and celery and cook over medium heat, stirring regularly, until soft (around 20 minutes).
Combine the cumin, coriander, cinnamon, ground ginger and paprika with a small splash of water and add to the pan along with the garlic. Cook, stirring, for a minute or so.
Add the stock, bay leaves and short ribs. Bring to the boil then reduce to a simmer and cook for around 3 hours with a lid on, turning the short ribs occasionally to ensure even cooking.
Once the rib is tender, remove the rib from the sauce and shred the meat from the bone. Return to the reduced sauce with the chickpeas. Cook for around 5 minutes, or until the chickpeas are warmed through.
Serve the braised short rib with couscous and yoghurt, topped with coriander or parsley.
Ingredients you'll need
