This one was a fun one, y’all. First off we love some short ribs around here (check the “if you liked this…” section towards the end of the post for more). If you’ve been around here you know we’re all about Flavor, it’s in the name after all. Moroccan cuisine packs a flavor punch like only few other regions can muster. Check the aforementioned section for more there as well. Our Moroccan Short Ribs were inspired by our said affinities along with the usual peek through the pantry to figure out what needed using up. Along came a package of dried apricots and that was all the nudge we needed. Buckle, up you’re going to love these Moroccan Short Ribs, especially if you love the convenience of the Instant Pot.
Preparation: Moroccan Short Ribs
As always, gather up all the goods before you start and your life in the kitchen will be made simple. See the recipe card below for the details.
First, you’ll prepare the short ribs themselves. Pat the short ribs dry with a paper towel the toss them with half of the oil. Season the meat generously with salt and pepper.
In saute mode, add the remaining oil to the pot and allow it to heat. Working in batches, if necessary, brown the short ribs on each side, using tongs to flip, about 8 – 10 minutes (See notes 1 and 2 in the recipe card).
Remove the browned short ribs and set aside. Keep the Instant Pot in saute mode.
Now, it’s time for the real fun. Deglaze the pot with a small amount of stock or wine. Scrape any bits from the bottom of the pot (important to later avoid the dreaded burn notice, plus they add flavor!). Add more oil, if needed. Saute the carrots, celery, and onion for 5 – 7 minutes, or until beginning soften and stirring occasionally.
Stir in the garlic and spices. Cook 1 – 2 more minutes.
Add the remaining ingredients to the pot while also returning the short ribs.
Cook on high pressure for 25 minutes. Allow to natural release for 20 – 25 minutes and then release remaining pressure.
Skim any excess fat and remove the short ribs. Place the Instant Pot in saute mode and reduce the liquid by half, 10 – 12 minutes. At this step, if desired, make a batch of couscous according to the package instructions.
Place the short ribs with some accompanying sauce over a base of couscous. Serve. Cheers, you’re going to keep this one in the rotation!
Equipment: Moroccan Short Ribs
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You can certainly read about our affinity for the Instant Pot here. It really is a time saver for all kinds of meals. We definitely love it for expedited meal preparation, especially on a weeknight. The one we use is below. There are certainly many other models to choose from but this is a good place to start. Well worth it in our opinion (affiliate link below)!
If you liked that, try this…
- Cherry Apple Braised Short Ribs
- Pumpkin Spiced Braised Short Ribs
- Instant Pot Short Rib Ragu
- Wine Braised Lamb Shanks
- Instant Pot Irish Osso Buco
- Moroccan Lamb Stew
- Moroccan Couscous
- Cornish Hen with a Moroccan Twist
- Middle Eastern Lamb Stuffed Eggplant
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Moroccan Short Ribs – an Instant Pot Recipe
Equipment
- Instant Pot or other pressure cooker
Ingredients
The Short Ribs
- 4 tbsp. Extra Virgin Olive Oil, divided Half for tossing short ribs before S&P and half for Instant Pot before ribs enter
- Salt and Pepper, to taste
- 5 – 7 Short Ribs (bone-in) About 2.5 – 3 lbs.
The Stuff That Really Makes It Delicious
- 3 Carrots, chopped
- 2 Celery Stalks, diced
- 1 Yellow or Sweet Onion, diced
- 3 cloves Garlic, diced
- 1 tbsp. Tomato Paste
- 2 tbsp. Ground Cumin
- ½ tbsp. Ground Cinnamon
- 1 tsp. Ground Coriander
- 1 tsp. Ground Ginger
- 1 tsp. Smoked Paprika
- 1 tsp. Ground Cayenne Pepper
- 3 Roma Tomatoes, diced Can sub 1 14 oz. can diced tomatoes
- 2 cups Chicken Stock or Broth
- 2 – 3 Bay Leaves
- ½ cup Kalamata Olives, chopped
- ½ cup Dried Apricots, chopped
Instructions
Prepare the Short Ribs
- Pat the short ribs dry with a paper towel. Toss with half the oil. Season generously with salt and pepper.
- In saute mode, add the remaining oil to the pot and allow to heat. Working in batches, if necessary, brown the short ribs on each side, using tongs to flip, about 8 – 10 minutes (See notes 1 and 2).
- Remove the browned short ribs and remain in saute mode.
Make the Magic Happen
- Deglaze the pot with stock/broth or a little wine. Scrape any bits from the bottom of the pot (important to later avoid the dreaded burn notice). Add more oil, if needed. Saute the carrots, celery, and onion for 5 – 7 minutes, or until beginning soften and stirring occasionally.
- Stir in the garlic and spices. Cook 1 – 2 more minutes.
- Add the remaining ingredients to the pot while also returning the short ribs.
- Cook on high pressure for 25 minutes. Allow to natural release for 20 – 25 minutes and then release remaining pressure.
- Skim any excess fat and remove the short ribs. Place the Instant Pot in saute mode and reduce the liquid by half, 10 – 12 minutes. At this step, if desired, make a batch of couscous according to the package instructions.
- Plate the short ribs with accompanying sauce over couscous (if using).
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