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Slow Cooker Moroccan Beef Ribs
Prep it and forget it while beating the heat with this super flavorful take on beef short ribs
Prep Time 30 minutes
Cook Time 6 hours
Servings 4
Calories 640 kcal
Ingredients
- 3 pounds beef bone in short ribs preferably grass fed beef
- Fine ground sea salt
- Ground black pepper
- 4 cloves garlic chopped
- 1 tbsp grated fresh ginger
- 1 Vidalia onion sliced
- 2 tbsp ground cumin
- 1 tbsp ground turmeric
- ¼ tsp ground cinnamon
- ¼ cup tamari or soy sauce
- Juice and zest of 1 lemon or orange
- 28 oz can crushed tomatoes
- 1 cup cabernet or other dry red wine
Instructions
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-Set crock pot to high
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-Lightly dust ribs with salt and pepper
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-In a large dry skillet over medium high heat, sear ribs on all sides, about 1-2 minutes each side, and place into crock pot
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-In same heavy skillet, sauté garlic, ginger, and onion in rendered short rib fat
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-Add remaining ingredients, stir to combine, and heat to a low simmer
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-Pour mixture over ribs in crockpot
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-Cook high in slow cooker for 2 hours, then set to low for 6 hours, or until meat is fork tender
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-Taste, and season with salt and pepper if desired
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-Serve over pasta, zucchini noodles, or baked sweet potato
Recipe Notes
For added texture, flavor, lean protein, and fiber, slow roast a can of chickpeas until crispy and sprinkle about 1/4 cup on ribs as a garnish. Preheat oven to 350 degrees, rinse and drain 1 can of chickpeas, dry well with paper towels and peel and discard chickpea skin. Roast chickpeas on parchment lined pan and coat chickpeas with a little sesame oil. Roast until crispy, about 45 minutes