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- user reviews (7)
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1
tablespoon dried thyme, crushed
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1
teaspoon salt
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1
teaspoon ground ginger
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1
teaspoon ground black pepper
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1/2
teaspoon ground cinnamon
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3 1/2
pounds beef short ribs
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2
tablespoons olive oil
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3
cups beef broth
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1
16 ounce can garbanzo beans (chickpeas), rinsed and drained
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1
14 1/2 ounce can diced tomatoes
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1
large onion, cut into thin wedges
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1
medium fennel bulb, trimmed and cut into thin wedges
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1
cup chopped carrot (2 medium)
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4
cloves garlic, minced
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1
10 ounce package quick-cooking couscous
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.
- Servings Per Recipe 8,
- Calories 512,
- Protein (gm) 29,
- Carbohydrate (gm) 71,
- Fat, total (gm) 11,
- Cholesterol (mg) 46,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 7,
- Sugar, total (gm) 4,
- Vitamin A (IU) 2527,
- Vitamin C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 989,
- Potassium (mg) 702,
- Calcium (DV %) 81,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
This was blah... nothing wrong with it but nothing special. I did forget to put in the beans, but that wouldn't have made it any more exciting. I agree with the writer who said the rub was good, and perhaps it's the crockpot that is the problem...I bet using same ingredients (lot less broth) and baking (braising) in the oven would bring out the flavors. And actually even in crockpot there was way too much broth - 1 cup would do, I think.
12/16/2011 12:40:59 PM Report AbuseMade it and loved it it is easy and filling, I don't like licorce but you could tell that the fennel was in there.
1/19/2010 09:52:24 AM Report AbuseInstead of garbanzos, try substituting cannelini or other white beans. Garbanzos have a firmer texture and distinct flavor of their own, but I think any bean will work. Perhaps you will need to adjust seasonings a bit.
1/13/2010 09:15:07 AM Report AbuseMy son is allergic to barganzo beans. Help, I need a substitute.
1/12/2010 03:07:11 AM Report AbuseI made this for my family and I wasn't able to find the fennel bulb but it still tasted great. The flavor from the rub was really good.
1/11/2010 02:02:45 PM Report Abuse