Categories: Meals

Ingredients

• 1 tbsp. dried thyme, crushed
• 1 tsp salt
• 1 tsp ground ginger
• 1 tsp black pepper
• 1/2 tsp ground cinnamon
• 5 lb. beef short ribs
• 2 tbsp. olive oil
• 3 cups beef broth
• 14.5 oz. can diced tomatoes
• 4 garlic cloves, minced
• 16 oz. can garbanzo beans, rinsed and drained
• 1 large onion, cut into wedges
• 1 medium fennel bulb, trimmed and cut into wedges
• 1 cup chopped carrot
• 10 oz. package quick-cooking couscous
• 1/2 cup sliced almonds, toasted

Directions

1. Preheat oven to 350. In a small bowl, combine thyme, salt, ginger, pepper, and cinnamon. Sprinkle evenly over the ribs and rub into meat. In a 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 Dutch oven; stir to combine. Cover and bake for 45-60 minutes more. With a slotted spoon, remove the 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 veggies.

2. Meanwhile, prepare couscous as directed. Stir in almonds. Serve couscous with ribs and veggies.

Email to a friend | Print this recipe | Back