Rating: 3.5 stars
142 Ratings
  • 5 star values: 40
  • 4 star values: 26
  • 3 star values: 32
  • 2 star values: 26
  • 1 star values: 18
Chris Morocco

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Credit: Johnny Miller

Recipe Summary

hands-on:
10 mins
total:
8 hrs 15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Ten minutes before serving, cook the couscous according to the package directions.

  • Serve the short ribs over the couscous, topped with the cilantro.

Nutrition Facts

845 calories; fat 38g; cholesterol 201mg; sodium 1097mg; protein 73g; carbohydrates 52g; sugars 12g; fiber 5g; iron 10mg; calcium 84mg.
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