Ingredients
  • 1   tablespoon 
    dried thyme, crushed
  • 1   teaspoon 
    salt
  • 1   teaspoon 
    ground ginger
  • 1   teaspoon 
    ground black pepper
  • 1/2  teaspoon 
    ground cinnamon
  • 3 1/2  pounds 
    beef short ribs
  • 2   tablespoons 
    olive oil
  • 3   cups 
    beef broth
  • 1  16  ounce can 
    garbanzo beans (chickpeas), rinsed and drained
  • 1  14 1/2 ounce can 
    diced tomatoes
  • 1   large 
    onion, cut into thin wedges
  • 1   medium 
    fennel bulb, trimmed and cut into thin wedges
  • 1   cup 
    chopped carrot (2 medium)
  • 4   cloves 
    garlic, minced
  • 1  10  ounce package 
    quick-cooking couscous
Directions
1.
In a small bowl, stir together thyme, salt, ginger, pepper, and cinnamon. Sprinkle evenly over short ribs; rub in with your fingers. In a large skillet, brown short ribs, half at a time, in hot oil over medium-high heat. Drain off fat. In a 6- or 7-quart slow cooker stir together broth, beans, undrained tomatoes, onion, fennel, carrot, and garlic; top with short ribs.
2.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
3.
Using a slotted spoon, transfer short ribs and vegetables to a serving dish. If desired, spoon some of the cooking liquid over the short ribs and vegetables to moisten.
4.
Meanwhile, prepare couscous according to package directions. Serve couscous with short ribs and vegetables. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 512, Fat, total (g) 11, chol. (mg) 46, sat. fat (g) 3, carb. (g) 71, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 7, sugar (g) 4, pro. (g) 29, vit. A (IU) 2526.69, vit. C (mg) 12.4, Thiamin (mg) 0.19, Riboflavin (mg) 0.22, Niacin (mg) 5.53, Pyridoxine (Vit. B6) (mg) 0.33, Folate (g) 32.26, Cobalamin (Vit. B12) (g) 2.07, sodium (mg) 989, Potassium (mg) 702, calcium (mg) 80.77, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet
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