Thursday, December 11, 2014
Slow Cooker Moroccan Short Ribs With Couscous
preparation - 10 minutes
cooking - 495 minutes
3 pounds bone-in beef short ribs
1 14.5-ounce can diced tomatoes
4 cloves garlic, sliced
1/2 cup dried apricots, halved
1/2 cup pitted olives
1 tablespoon chopped fresh ginger
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
Kosher salt and black pepper
1 cup couscous
Fresh cilantro, for serving
1.Combine the short ribs, tomatoes (and their juices), garlic, apricots, olives, ginger, cumin, cinnamon, and 1 teaspoon each salt and pepper in a 4- to 6-quart slow cooker. Cover and cook until the beef is tender, on low for 7 to 8 hours or on high for 5 to 6 hours. Skim off and discard most of the fat.
2.Ten minutes before serving, cook the couscous according to the package directions.
3.Serve the short ribs over the couscous, topped with the cilantro.