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