Braised Short Ribs with Moroccan spice

Products you'll need:

CAMPBELL’S Stock First ® Beef stock

CAMPBELL’S Stock First ® Beef stock

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  • 1 tbsp (15 mL) canola oil
  • 2 lb (908 g) beef short ribs, cut 1 – 1½” thick
  • 2 cloves garlic, chopped
  • 1/2 tsp (3 mL) ground ginger
  • 1/4 tsp (1 mL) nutmeg, ground
  • 1/4 tsp (1 mL) ground cinnamon
  • 1/4 cup (60 mL) molasses
  • 1 carton CAMPBELL’S Stock First ® Beef stock


  1. In a medium saucepan/Dutch oven,heat oil over medium-high heat and brown beef ribs evenly. Remove ribs from pan and set aside.
  2. To the saucepan,add garlic and spices and sauté for about 1 minute to release aromas. Add molasses and beef stock to deglaze the pan.
  3. Return ribs to saucepan,(the liquid should completely cover the ribs),cover,and bake in a 325°F (170°C) oven for about 2 hours or until ribs are very tender.
  4. Transfer ribs to plates or serving platter and spoon the desired amount of braising liquid over ribs.

Recipe tips

  • PLANNING TO COOK GLUTEN-FREE? Before preparing a recipe always read product labels to ensure each ingredient is gluten-free. Products and ingredients can change.
  • For an authentic Mediterranean presentation serve this dish with couscous. To make it Gluten-Fee use rice instead.
  • You can substitute pork ribs for beef ribs in this recipe.
  • Remaining braising liquid can be poured over mashed potatoes or vegetables.

Ratings & Reviews

  • sarah h.

    March 24, 2013

    Rating by sarah

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Amount Per Serving
Calories 480
Fat 27 g
Sodium 410 mg
Carbohydrate 12 g
Protein 44 g
Calcium 4 %DV
  • Excellent source of protein

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