Slow Cooker Short Ribs with Dates and Chestnuts Recipe
Active time: 20 minutes
Total time: 6 to 8 hours
In a large skillet, 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 vegetable mixture and ribs to slow cooker and stir gently to combine. Cover and cook on low until meat is fork-tender and easily pulls off bones, 6 to 8 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.