Recipes and Cooking Moroccan-Style Beef Short Ribs 3.9 (7) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2003 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Cook Time: 9 hrs Total Time: 9 hrs 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 tablespoon dried thyme, crushed 1 teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground black pepper ½ teaspoon ground cinnamon 3 ½ pound beef short ribs 2 tablespoon olive oil 3 cup beef broth 1 16 ounce can garbanzo beans (chickpeas), rinsed and drained 1 14.5 ounce can diced tomatoes 1 large onion, cut into thin wedges 1 medium fennel bulb, trimmed and cut into thin wedges 1 cup chopped carrot (2 medium) 4 cloves garlic, minced 1 10 ounce package quick-cooking couscous Directions 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. 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. Rate it Print Nutrition Facts (per serving) 512 Calories 11g Fat 71g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 512 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 15% Cholesterol 46mg 15% Sodium 989mg 43% Total Carbohydrate 71g 26% Total Sugars 4g Protein 29g Vitamin C 12.4mg 62% Calcium 80.8mg 6% Iron 3.8mg 21% Potassium 702mg 15% Folate, total 32.3mcg Vitamin B-12 2.1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.