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

Source: Better Homes and Gardens


Recipe Summary

25 mins
1 hr 45 mins
2 hrs 10 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; fat 20g; cholesterol 53mg; saturated fat 5g; carbohydrates 46g; mono fat 9g; poly fat 2g; insoluble fiber 10g; sugars 4g; protein 34g; vitamin a 3838.6IU; vitamin c 10mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 2.6mg; vitamin b6 0.3mg; folate 20.2mcg; vitamin b12 3mcg; sodium 1046mg; potassium 812mg; calcium 111.1mg; iron 4.1mg.