Serves 6 to 8

Ingredients

  • 2 Tbsp. canola oil
  • 1 cup peeled, chopped chestnuts or toasted walnuts
  • 5 large dates, halved and pitted
  • 1 medium yellow onion, chopped
  • 1 leek, white and light green parts only, halved and sliced
  • 1 large carrot, peeled and sliced
  • 1 celery rib, sliced
  • 2 garlic cloves, peeled and crushed
  • 1 Tbsp. honey
  • ½ tsp. rosemary leaves, finely chopped
  • ½ tsp. thyme leaves, finely chopped
  • 2 cups chicken broth
  • 2 cups dry red wine
  • ½ tsp. ground cumin
  • ½ tsp. paprika
  • ¼ tsp. ground cinnamon
  • 1 bay leaf
  • 3 pounds beef short ribs
  • 1 Tbsp. kosher salt
  • ¼ tsp. ground black pepper
  • Cooked Israeli couscous, for serving

    Directions

    Active time: 1 hour
    Total time: 3 to 4 hours

    Preheat oven to 350°. In a large Dutch oven or a heavy, ovenproof pot with a tight-fitting lid, heat oil over medium heat. Add chestnuts, dates, onion, leek, carrot, celery and garlic and cook, stirring occasionally, until softened, about 8 minutes. Stir in honey, rosemary, and thyme. Add broth, wine, cumin, paprika, cinnamon and bay leaf and continue cooking until vegetables are very tender, about 8 minutes more.

    Season ribs with salt and pepper. Add to pot with vegetable mixture and stir gently to combine. Cover and roast until meat is fork-tender and easily pulls off bones, 2½ to 3 hours. Remove and discard bay leaf.

    To serve, place couscous on a large platter and spoon ribs and vegetables, along with their sauce, on top.
    • From the February 2016 issue of O, The Oprah Magazine

    NEXT STORY

    Next Story