New Sun Oven

This could be served with mashed potatoes or rice, but couscous soaks up the luscious cooking liquid the best.

Moroccan-Style Solar Braised Short Ribs


1 tablespoon dried thyme

1 teaspoon salt

1 teaspoon pepper

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

3 1/2 pounds beef short ribs

2 tablespoons olive oil

2 cups beef broth

1 can (16-ounce) chickpeas, rinsed and drained

1 (14-ounce) can diced tomatoes with their juices

1 onion, thinly sliced

1 fennel bulb, thinly sliced

2 carrots, chopped

4 cloves garlic, minced


Set Sun Oven out to preheat.

In a small bowl, combine the thyme, salt, pepper, ginger, and cinnamon. Rub the spice mixture into the short ribs. Heat the oil in a large pot or Dutch oven over medium-high heat. Working in two batches, brown the short ribs on all sides transferring them to a plate as they brown. Add the remaining ingredients to the pot (broth through garlic), stirring to combine. Top with the ribs and any accumulated juices. Cover and transfer to the Sun Oven. Cook until the meat is very tender, 2 1/2 to 3 hours. Serve meat, vegetables, and broth over couscous.

Makes 8 servings.



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