Moroccan-Style Short Ribs
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan-Style Short Ribs Recipe. Enjoy tasty Moroccan cooking and learn how to make Moroccan-Style Short Ribs.
Beef short ribs are covered in a dry rub of thyme, salt, ginger, pepper, and cinnamon, and are quickly browned on the stove top to secure the natural juices. A Dutch oven is used through the whole cooking process to slowly bake the generous portion of tender ribs as well as an assortment of vegetables. A Dutch oven is a large, heavy, metal pot with a lid, which may be made from cast iron or other types of metals, and is used to cook both in the oven and on a stove top.
1 tabespoon 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 14-1/2-ounce can diced tomatoes
4 cloves garlic, minced
1 16-ounce 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
1 10-ounce package quick-cooking couscous
1/2 cup sliced almonds, toasted
1/2 cup pitted kalamata olives, halved
1. 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.
2. Meanwhile, prepare couscous according to package directions. Stir in almonds and olives. Serve couscous with ribs and vegetables. Makes 8 servings.
Recipe source BHG.com
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