Congrats! You will now receive our free email.

Complete your registration to take advantage of exclusive member benefits.

  • Take our Cooking Classes
  • Save dishes and meals you want to make to your cookbook
  • Add Notes to your favorite
  • Keep tracks of which meal and dishes you have made


Email Options
Also subscribe me to Chef Michael Mina's email list.
Also send me special offers from Cook Taste Eat's partners.

By creating an account, I agree to Cook Taste Eat terms & conditions and privacy policy.

Complete Your profile

The more we know, the more we can tailor your experience.

Congratulations! You are now a member.

Spread the word. Inspire your friends.

Enter friends' email addresses separated by commas (Limit 25 friends)



The email address entered is not valid. Please try again.

Your message

Invite your friends to join Cook Taste Eat, and inspire them to make applause-worthy meals at home.



    The email address entered is not valid. Please try again.



    Password is required


Also subscribe me to Chef Michael Mina's email list.
Also send me special offers from Cook Taste Eat's partners.
By creating an account, I agree to Cook Taste Eat's terms & conditions and privacy policy.

Facebook tells us your email address is . Is this where you want to receive emails from Cook Taste Eat?

  • Error: Invalid Email ID.

  • Skip this step

Mourad Lahlou’s Moroccan Braised Short Ribs, Sauce & Aged Butter

Related Ingredients

Tasting Notes

Here, rich, decadent short ribs are braised with spicy ginger and garlic, aromatic and acidic preserved lemon and pungent, exotic saffron.

Preserved lemons are often used as a condiment for a finished dish, but they’re added to this braise early so that their inimitable flavor can be fully absorbed by the meat and the broth. After the meat is braised, the braising liquid is reduced down to a big-flavored sauce and the short ribs are smeared with aged butter (or regular butter) and put back to be roasted until they develop a deliciously crispy outer crust. If you can get your hands on some aged butter, its funky, blue cheese-like flavor will add an unctuous umami to the dish.

Tips & Techniques

  1. High and dry. It’s important to dry the short ribs completely before browning them in the hot pan. Any moisture on the surface of the meat will prevent proper caramelization.
  2. Watch the salt. If you’re braising the beef in store-bought stock, be sure to buy a low-salt variety. When you cook down the braising liquid into a sauce, the saltiness can become overly concentrated.
  3. Build a better sauce. Take the time to skim all of the fat from the braising liquid before reducing it for the sauce. You will end up with a cleaner sauce that is more intense in flavor.


These tools are the ones we find especially helpful when making this dish.

  1. Parchment Paper. This food-safe, heat-resistant, non-stick paper is cut to fit over the braising meat in order to ensure that the meat stays submerged under the stock so that it remains under liquid, prevent any pieces of the meat from drying out.

The list below includes all the equipment you’ll want to make this dish.

Paper towels

Kitchen twine

Large roasting pan


Wooden spoon

Parchment paper

Rack over medium-sized baking sheet

Strainer over large bowl

Brush or spoon
Large sauté pan

  •  2 (3-bone plates) of short ribs, approximately 4 ½ lbs. total in weight
  • 12 flat-leaf parsley sprigs
  • 10 cilantro sprigs
  • Grapeseed or canola oil
  • 2 tablespoons unsalted butter
  • 1 (3-inch) piece fresh ginger, peeled and cut into 1/4 –inch slices
  • 10 garlic cloves, peeled
  • 2 ½ teaspoons ground cumin
  • ½ teaspoon ground ginger
  • 2 quarters of Preserved Lemons halved lengthwise, rinsed and seeds removed
  • 8 cups beef stock, chicken stock, vegetable stock, or water
  • 1 teaspoon of saffron threads
  • 2 tablespoons aged butter or unsalted butter at room temperature
  • Fleur de sel and additional ground cumin, to finish the dish
  • Olive oil to taste

Serves: 4

Total Time: 6 hours

Active Time: 30 minutes

  1. Heat oven to 250°F.
  2. Remove the short ribs from the brine (discard the brine) and dry well with paper towels. Tie the parsley and cilantro sprigs together with kitchen twine.
  3. Heat a film of oil in a roaster or Dutch oven, preferably enameled cast iron and oval-shaped, over medium-heat. Add short ribs meat side down and sear for about 4 minutes with tongs. Turn them over and brown for another 4 minutes. Lift the short ribs and brown each narrow side for about 1 minute. Remove from the pot and place on sheet pan with rack.
  4. Melt the unsalted butter in pot, add the fresh ginger and garlic and sauté for 2 minutes. Add the cumin and ground ginger and stir for 30 seconds to 1 minute, or until fragrant.
  5. Add the meat, bone-side down and pour in just enough stock to cover the meat (the bowed section of the meat may not be completely covered). Add the saffron, parsley and cilantro bundle and the preserved lemons.
  6. Cover the meat with parchment lid, brush it with water to keep the edges from curling up and cover with the lid. Put in the oven and cook for about 4 hours, or until the meat is tender. Remove from oven and let the short ribs rest in the pot for 30 minutes.
  7. Put cooling rack on a baking sheet. Remove the short ribs from the pot and put them on the rack. Cover with aluminum foil and set in a warm spot.
  8. Ladle off any fat that has risen to the top of the braising liquid. Strain into a large saucepan and bring to a simmer. Cook for 45 minutes to an hour, to reduce the sauce to about 2 cups. Whisk in half of the Aged Butter (or unsalted butter).
  9. Rub the remaining Aged Butter (or unsalted butter) over the top of the short ribs and reheat in the oven at 450°F for 25-30 minutes to brown the top of the short ribs. Serve with the sauce. Garnish with fleur de sel and ground cumin.

Here is a great way to turn this dish into a meal

Pulled short rib & steamed couscous

Pull the short rib and serve with steamed couscous, golden raisins and roasted carrots.