A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Moroccan Short Ribs
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- #67570
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 tablespoon dried thyme, crushed
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon black pepper
1/2 teaspoon ground cinnamon
5 pounds beef short ribs
2 tablespoons olive oil
3 cups beef broth
1 can (14.5 ounce size) diced tomatoes
4 cloves garlic, minced
1 can (16 ounce size) garbanzo beans, rinsed and drained
1 large onion, cut into wedges
1 medium fennel bulb, trimmed and cut into wedges
1 cup chopped carrot
1 package (10 ounce size) quick-cooking couscous
1/2 cup sliced almonds, toasted
1/2 cup pitted kalamata olives, halved
directions
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, stirring 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.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 11, 2008
Fantastic! I didn't have fennel, but it was still great. Bread or potatoes goes good with this recipe