Recently, I have been obsessed with our slow cooker (I’m trying to remember who bought it for us as a wedding gift so I can send them an extra thank you card). Seriously, we are currently like, best friends. It just makes cooking so easy! Not to mention I look like a master chef when dinner is served- it’s pretty much idiot proof. You just put a bunch of ingredients in it and viola 7-8 hours later you have a tasty dinner. Although, I did make some hybrid Filipino chicken dish this past Sunday that was pretty horrible…I blame that solely on the recipe though. Moving forward I will be avoiding recipes that combine apple cider vinegar and soy sauce. Anyway, back to my recent favorite slow cooker recipe…Moroccan short ribs….it was AH-MAZING and so easy. As you can see from the photos below…even Frank wanted in on it. I guess it was rather mean of us to eat dinner on our coffee table that night.
ingredients:
3 pounds bone-in beef short ribs
1 14.5-ounce can diced tomatoes
4 garlic cloves, sliced
1/2 cup of dried apricots, halved
1/2 cup of pitted olives
1 tablespoon chopped fresh ginger
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
kosher salt & black pepper
1 cup of couscous
fresh cilantro, for serving
directions:
-combine the short ribs, tomatoes (and their juices), garlic, apricots, olives, ginger, cumin, cinnamon, and 1 teaspoon of each salt & pepper in 4-6 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
– serve the short ribs over the couscous, topped with cilantro
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