Braised Short Ribs with Dates and Chestnuts Recipe
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.