Slow Cooker Sunday: Moroccan Short Ribs with Coucous

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

Ingredients:

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

 

Directions:

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

Slow Cooked Cider Braised Short Ribs with Sweet Potato Mash

So, this isn’t a Slow Cooker Meal per-se, but, it was slow cooked in the oven. A bit of a stretch, but, it’s definitely a meal for a Sunday when you are home relaxing and don’t want to be fussing over the stove.

To begin, I seasoned my short ribs with salt and pepper. I then heated olive oil in my Dutch oven over high heat. Once the oil was ready I seared the ribs on each side for about a minute and then transferred them to a plate.

I then deglazed the pot with a 1/4 cup of apple cider vinegar and added minced garlic and cooked it for about 30 seconds, until fragrant. Next, I added in mushrooms and cooked them until they were beginning to soften.

I returned the ribs to the pot along with additional cider, beef stock and fresh thyme sprigs and then transferred the pot, covered, to my oven which I preheated to 225 F and let it cook for 4 hours.

I knew the ribs were ready when the meat easily fell off the bones. I discarded the bones and using two forks I shredded the meat.

I served the meat over sweet potato mash and I must say the two are a perfect combination. The tang from the cider vinegar is muted by the sweetness of the mash allowing all the flavors to complement one another. You can’t ask for a better thing in a plate of food.

Cider Braised Short Ribs with Sweet Potato Mash

Ingredients:

For The Short Ribs:

3 tablespoons olive oil

1 1/2 pounds beef short ribs

salt and fresh black pepper

1 1/4 cups apple cider vinegar

4 garlic cloves minced

1 1/2 cups mushrooms (can use white, baby portabella, cremini)

1/2 cup beef stock

4-5 sprigs fresh thyme

 

For The Sweet Potatoes

2 large sweet potatoes

2 tablespoons butter

1/4 cup heavy cream

1/4 cup grated parmesan cheese

salt and fresh black pepper

 

Directions:

For the short-ribs:

Preheat the oven to 225 F.

Season the short-ribs with salt and pepper.

In an oven-proof pan, heat the olive oil over high heat. Add the ribs and sear on each side for about a minute then transfer to a plate.

Deglaze the pan with a 1/4 cup of the cider. Add the garlic and cook for about 30 seconds. Add the mushrooms and cook until softened.

Return the ribs to the pan and add the remaining cider, the beef stock and thyme sprigs.

Cover and bake in the oven for about 4 hours, or until the meat is tender enough to be shredded.

Discard the bones and shred the meat and serve over the sweet potato mash.

 

For the sweet potato mash:

Peel and halve the sweet potatoes and place them in a pot of boiling water for about 30-40 minutes, until they can be pierced easily.

Drain the water and add the butter, cream and parmesan. Using a potato masher, mash the potatoes until most of the lumps are gone and the ingredients are well combined.

Recipe from Foodness Gracious