Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
  • 7 Ratings

Moroccan beef short ribs become fork-tender once braised in a slow cooker for a few hours. During the last 30 minutes of cooking time for this beef short ribs recipe, prepare a batch of couscous to soak up all of the savory sauce.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

prep:
30 mins
cook:
9 hrs
total:
9 hrs 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.

  • 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.

  • Meanwhile, prepare couscous according to package directions. Serve couscous with short ribs and vegetables. Makes 8 servings.

Nutrition Facts

512 calories; fat 11g; cholesterol 46mg; saturated fat 3g; carbohydrates 71g; mono fat 5g; poly fat 1g; insoluble fiber 7g; sugars 4g; protein 29g; vitamin a 2526.7IU; vitamin c 12.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 5.5mg; vitamin b6 0.3mg; folate 32.3mcg; vitamin b12 2.1mcg; sodium 989mg; potassium 702mg; calcium 80.8mg; iron 3.8mg.
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