Close
Ingredients
| dried thyme (ground): 1 Tbl |
| salt: 1 tsp |
| ground ginger: 1 tsp |
| black pepper: 1 tsp |
| ground cinnamon: 1/2 tsp |
| beef rib steak: 3.5 lbs |
| olive oil: 2 Tbl |
| soup - beef broth: 3 cups |
| garbanzo beans: 1 lb |
| canned red tomatoes: 14.5 oz |
| onions: 1 |
| fennel: 1 bulb |
| carrots (chopped): 1 cup |
| garlic: 4 cloves |
| couscous: 10 oz |
Moroccan-Style Beef Short Ribs
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
560 min -
Servings
8 serving(s)
Tags
1. In a small bowl, stir together thyme, salt, ginger, pepper, and cinnamon. Sprinkle evenly over short ribs; rub in with your fingers. In a large skillet, brown short ribs, half at a time, in hot oil over medium-high heat. Drain off fat. In a 6- or 7-quart
slow cooker stir together broth, beans, undrained tomatoes, onion, fennel, carrot, and garlic; top with short ribs.
2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
3. Using a slotted spoon, transfer short ribs and vegetables to a serving dish. If desired, spoon some of the cooking liquid over the short ribs and vegetables to moisten.
4. Meanwhile, prepare couscous according to package directions. Serve couscous with short ribs and vegetables. Makes 8 servings.