Well, crockpot season has hit and I couldn’t be happier. I love my crockpot. But I admit to being in a crockpot rut. Don’t get me wrong, I love my roasts and chilies, but I’m pretty sure that the wife has gotten enough of them.

Well, this season I am breaking out, baby! I’m planning on a new crockpot a week. Each Sunday I will embrace and prepare a new and hopefully funky recipe.

My first foray into the funky footwork was a doozy. It is so good, I have dreamed about it after eating it. I’m serious. I hope you try it.

This is my variation on a recipe from Better Homes & Gardens. They use couscous, but I used a wild rice blend.

Crock Pot Moroccan Short Ribs

Ingredients

THE RUB
1 tablespoon dried thyme, crushed
1 tablespoon dried cumin
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground black pepper
1 teaspoon ground cinnamon

3 1/2 pounds beef short ribs, bones in
olive oil

2 cups beef broth (plus one to deglaze)
1 16-ounce can garbanzo beans (chickpeas), rinsed and drained
1 large onion, cut into thin wedges
1 medium fennel bulb, trimmed and cut into thin wedges
2 medium carrots diced
1 medium sweet potato diced
5 cloves garlic, minced
1 cup dried, washed lentils (or better 1 pkg of Trader Joe’s Steamed Lentils)

Directions

Mix all your dry rub ingredients together and rub all over the short ribs. Keep your short ribs in the slabs, or cut the slab in half to help the browning or the crockpot accommodate them.

Get an iron on skillet medium. Put enough oil in to just coat the bottom and put your short ribs in flesh side down. Let this brown for about five minutes. Turn it over to the bone side and brown for three to four minutes.

While the ribs are browning, put everything else (except one cup of the broth) in the crockpot and give it a good stir. Go ahead and turn your pot on high.

When the ribs are fully browned lay into the crockpot and deglaze the skillet with the last cup of broth. Pour the tasty deglazed brown-bits over the ribs and put on the lid.

If you’re home, I would let it go high for two hours then turn it low for four. Otherwise, you can leave it low for eight to ten hours.

You can tell it’s done when you pull a bone and it the meat pulls away.

When it’s done take out the meat, remove the bone and chop the meat.

Serve the veggies over rice or couscous with the meat on top.

This is a delicious recipe!