Moroccan Braised Short Ribs

Moroccan Braised Short Ribs

Saffron Smoke • Herb Lift • Truffle Finish

Dominant Color: 🟥 Maroon
Accent Colors: 🟢 Green • ⚫ Black • 🟫 Beige

COLOR LOCK (NON-NEGOTIABLE)

  • Lead: maroon braising liquid from paprika, saffron, and beef fond

  • Accent: green herbs only at the finish

  • Black: mineral truffle-pepper punctuation

  • Beige: neutral background from onion, stock, and bone

No redness without depth. No browning into bitterness.

THE F.L.A.V.R. STRATEGY (DISCIPLINED ROLES)

  • Rose Marry Me® Organic Avocado Oil
    → herbaceous fat base, clean sear

  • Bell Of The Ball® Seasonings
    → smoked paprika + saffron = maroon depth

  • Assalt & Buttery® Seasoning
    → savory richness + subtle floral warmth

  • Rose Marry Me® Seasonings
    → green herbal clarity that lifts the braise

  • Sassy Me® Seasonings
    → black truffle-pepper finish (micro-dose only)

This is Moroccan-in-spirit, CBC in discipline.

🧾 INGREDIENTS (COLOR-FIRST)

🟥 MAROON BASE (LEAD)

  • 4 lbs bone-in beef short ribs

  • Rose Marry Me® Organic Avocado Oil

  • 1 large onion, sliced (beige structure)

  • 4 cloves garlic, smashed

  • 2 tbsp tomato paste

  • Bell Of The Ball® Seasonings

  • Beef stock (or water)

🟫 BEIGE DEPTH

  • 1 cinnamon stick (optional, whole)

  • Bay leaf (optional, 1 only)

🟢 GREEN ACCENT

  • Rose Marry Me® Seasonings

  • Fresh parsley or cilantro, chopped (finish only)

⚫ BLACK FINISH

  • Sassy Me® Seasonings

🧈 RICHNESS

  • Assalt & Buttery® Seasoning

⚪ NEUTRAL

  • Sea salt (light, if needed)

👩🏽🍳 BUILD THE BRAISE (MAROON-FIRST METHOD)

1. 🟥 SEAR THE SHORT RIBS

  • Pat ribs dry.

  • Season lightly with Assalt & Buttery® Seasoning.

  • Heat a heavy Dutch oven over medium-high with Rose Marry Me® Oil.

  • Sear ribs deeply on all sides until a dark, caramelized crust forms.
    Remove ribs and set aside.

This crust is where maroon begins.

2. BUILD THE BASE

Lower heat to medium.

  • Add onion and cook until soft and lightly golden.

  • Add garlic, cook 30 seconds.

  • Stir in tomato paste and cook until brick-red and fragrant.

Season with:

  • 1 tsp Bell Of The Ball® Seasonings

  • Pinch Assalt & Buttery® Seasoning

The pot should smell smoky, floral, and savory.

3. BRAISE

  • Return short ribs to the pot.

  • Add stock to come halfway up the ribs.

  • Add cinnamon stick and bay leaf if using.

Cover and braise:

  • 325°F (165°C) oven for 2½–3 hours

  • Until ribs are fork-tender and sauce is glossy maroon

Turn ribs once halfway through.

4. FINISH WITH INTENTION

Remove pot from oven.

  • Discard cinnamon stick and bay.

  • Stir in a pinch Rose Marry Me® Seasonings.

  • Taste and adjust salt gently.

Let rest 15 minutes. Sauce will tighten naturally.

🍽️ PLATING (COLOR CHECK)

  • Serve ribs over a beige base (couscous, mashed parsnip, or polenta).

  • Spoon maroon sauce generously over the ribs.

  • Finish with:

    • Fresh green herbs

    • Micro pinch Sassy Me® across the top

FINAL COLOR READ

  • Ribs + sauce: deep maroon

  • Base: calm beige

  • Garnish: fresh green

  • Finish: black mineral fleck

If it looks brown, the paste didn’t cook long enough.

🔥 FLAVOR PROFILE

  • Entry: rich beef + smoked paprika warmth

  • Mid-palate: saffron depth and buttery roundness

  • Finish: herb lift and truffle-pepper snap

It eats slow. It lingers longer.

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