Prep: 25 min

Bake: 1 hr. 45 minutes

Oven: 350 degrees F

Ingredients

1 Tbsp. dried thyme, crushed
1 tsp. salt
1 tsp. ground ginger
1 tsp. ground black pepper
1⁄2 tsp. ground cinnamon
5 lb. beef short ribs
2 Tbsp. olive oil
3 cups beef broth
1 14 1⁄2-oz. can diced tomatoes
4 cloves garlic, minced

1 15- to 16-oz. can chickpeas, rinsed and drained
1 large onion, cut into wedges
1 medium fennel bulb, trimmed and cut into wedges
1 cup chopped carrot
1 10-oz. pkg. quick-cooking couscous
1⁄2 cup sliced almonds, toasted
1⁄2 cup pitted kalamata olives, halved

Directions

1. Preheat oven to 350° F. In a small bowl combine thyme, salt, ginger, pepper, and cinnamon. Sprinkle evenly over the ribs and rub into meat.

2. In a 4-quart Dutch oven brown the ribs, half at a time, in hot oil over medium-high heat. Drain off fat. Return all ribs to Dutch oven.

3. Add broth, undrained tomatoes, and garlic. Bring to boiling. Cover and bake for 1 hour.

4. Add chickpeas, onion, fennel, and carrot to the Dutch oven; stir to combine. Cover and bake for 45 to 60 minutes more or until meat and vegetables are tender.

5. With a slotted spoon, remove ribs to a serving dish. Pour remaining mixture into a colander, reserving liquid. Skim fat from liquid.

6. Top ribs with drained vegetables. Spoon some of the drained cooking liquid over the ribs and vegetables, if desired.

7. Prepare couscous according to package directions. Stir in almonds and olives. Serve couscous with ribs and vegetables.

Makes 8 servings.