I’m always looking for tasty unique dishes that I can toss into the crockpot. This recipe for Slow Cooker Moroccan Short Ribs, from Real Simple magazine, calls for short ribs (just like the title says, duh!) but, oddly enough, my local grocer doesn’t carry short ribs. I substituted a very inexpensive cut of beef instead. Remember, this is done in the slow cooker so this is the perfect time to use the less expensive steaks, if you’d like. I also omitted the olives because I don’t like them (so very not-Italian of me, I know!).
Don’t judge the success of this recipe on my photo. I’m a great cook but a terrible photographer. How about you? If you try this recipe, snap a pic and share it on our Facebook page. I’d love to hear how you and your family liked it!
Slow Cooker Moroccan Short Ribs
- 3 pounds bone-in beef short ribs
- 1 14.5-ounce can diced tomatoes
- 4 cloves garlic, sliced
- 1/2 cup dried apricots, halved
- 1/2 cup pitted olives
- 1 tablespoon chopped fresh ginger
- 2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
- Kosher salt and black pepper
- 1 cup couscous
- Fresh cilantro, for serving
- 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.
- Ten minutes before serving, cook the couscous according to the package directions.
- Serve the short ribs over the couscous, topped with the cilantro.