Moroccan Short Ribs

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

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  • Makes: 6 servings
  • Makes: 6 servings + reserves
  • Prep: 30 mins
  • Slow Cook: 10 hrs to 11 hrs (low) or 5 to 5 1/2 hours (high)

Moroccan Short Ribs

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Directions

  1. In a small bowl stir together first five ingredients (through pepper). In a 5- to 6- qt. slow cooker combine onions and garbanzo beans; sprinkle with tapioca. Add short ribs; sprinkle with spice mixture. Pour tomatoes and the water over ribs. Cover and cook on low 10 to 11 hours or high 5 to 5 1/2 hours.
  2. Using a slotted spoon, remove 12 oz. (about 2 cups) of the short ribs and 1 1/2 cups of the vegetables (be sure vegetables are well drained); store as directed below. Serve remaining short ribs and vegetable mixture over couscous. Sprinkle with pistachios and apricots.

From the Test Kitchen

To Store Reserves

Place short ribs and vegetables in separate airtight containers. Store in refrigerator up to 3 days. Use in Moroccan Pita Flatbreads, page xx.

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Nutrition Facts (Moroccan Short Ribs)

  • Per serving:
  • 504 kcal ,
  • 21 g fat
  • (8 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 124 mg chol. ,
  • 540 mg sodium ,
  • 41 g carb. ,
  • 5 g fiber ,
  • 5 g sugar ,
  • 40 g pro.
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