Slow-Braised Short Ribs with Date Molasses & Spiced Couscous

Cut used: Toro Meat  Beef Short Ribs
Cuisine: Middle Eastern-Fusion
Serves: 4

🛒 Ingredients

For the short ribs:

• 2.5 lbs Toro beef short ribs

• 1 tbsp olive oil

• 1 large onion, sliced

• 4 garlic cloves, minced

• 1 tbsp tomato paste

• 1 cup beef broth (halal)

• ¾ cup date molasses (or pitted Medjool dates blended with warm water)

• 1 tsp cinnamon

• ½ tsp ground cloves

• 1 tsp smoked paprika

• Salt & pepper to taste

• Fresh thyme or rosemary

For the couscous:

• 1½ cups couscous

• 2 cups vegetable broth

• 1 tbsp olive oil

• ¼ tsp turmeric

• ¼ cup golden raisins

• ¼ cup toasted almonds or pistachios

• Chopped parsley

🔥 Instructions

1. Sear the Ribs:

   • Pat dry and season ribs. Sear them in olive oil on all sides until golden. Remove and set aside.

2. Build the Sauce:

   • In the same pot, sauté onion and garlic until soft. Add tomato paste, spices, and stir until aromatic.

   • Add broth and date molasses. Return ribs to pot. Add thyme.

3. Slow Braise:

   • Cover and cook on low heat for 2.5–3 hours, or until the meat is fall-off-the-bone tender.

   • Optional: Finish uncovered in the oven at 400°F for 10 min to caramelize top.

4. Make the Couscous:

   • Bring broth to boil, add turmeric and raisins. Stir in couscous, cover, and let sit 5 min.

   • Fluff with a fork. Top with nuts and parsley.

5. Plate with Love:

   • Serve short ribs on a bed of couscous. Drizzle with extra sauce.

👉 Chef’s Note: Garnish with pomegranate seeds and edible flowers for wow-factor.