Quickly prep the beef ribs and then let them slow bake so the ribs become super tender.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350 degree F. In a small bowl combine thyme, salt, ginger, pepper, and cinnamon. Sprinkle evenly over the ribs and rub into meat. In a 4-quart Dutch oven brown the ribs, half at a time, in hot oil over medium-high heat. Drain off fat. Add broth, tomatoes, and garlic. Bring to boiling. Cover and bake for 1 hour. Add beans, onion, fennel, and carrot to the Dutch oven; stir to combine. Cover and bake for 45 to 60 minutes more or until meat and vegetables are tender. With a slotted spoon, remove ribs to a serving dish. Pour remaining mixture into a colander, reserving liquid. Top ribs with drained vegetables. Spoon some of the drained cooking liquid over the ribs and vegetables, if desired.

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  • Meanwhile, prepare couscous according to package directions. Stir in almonds and olives. Serve couscous with ribs and vegetables. Makes 8 servings.

Nutrition Facts

506 calories; 20 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 53 mg cholesterol; 1046 mg sodium. 812 mg potassium; 46 g carbohydrates; 10 g fiber; 4 g sugar; 34 g protein; 3839 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 3 mcg vitamin b12; 111 mg calcium; 4 mg iron;

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