With fall upon us and temperatures finally somewhat fall-like it’s time to bring out my slow cooker once again. Granted, when I made this dish last weekend it was feeling more like the first weekend of summer than fall.
This is my favorite type of slow cooker recipe… Just add everything into the slow cooker, cover and turn on. It doesn’t get easier than that.
I made couscous to go along with the short ribs and while I’ve had it before I’ve never made it myself. I didn’t know it was so simple. I simply boiled water with olive oil, added the couscous, covered the pot and removed it from the heat. Five minutes later I removed the cover and fluffed it with a fork and it was done.
Slow Cooker Moroccan Short Ribs with Couscous
2-3 pounds bone-in beef short ribs
1 14.5 ounce can diced tomatoes
4 garlic cloves, sliced
1/2 cup dried apricots, halved
1/2 cup pitted black olives
1 tablespoon chopped fresh ginger
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
Kosher salt and black pepper
1 cup couscous
Combine the short ribs, tomatoes with 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 7 to 8 hours, or on high for 5 to 6 hours. Skim off and discard most of the fat.
Ten minutes before serving, cook couscous according the package directions.
Serve the short ribs with the couscous.
Recipe from Real Simple