Here are the following ingredients:
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Follow these cooking methods/directions:
Pat short ribs dry with paper towel. Season all over with salt and pepper. Heat 1 tbsp (15 mL) oil over medium-high heat in a Dutch oven or enamelled cast-iron roaster; brown short ribs, in batches and adding more oil as needed, until browned on all sides. Transfer ribs to a plate.
Reduce heat to medium. Add onion, carrot, celery, garlic, gingerroot, cinnamon sticks and star anise to pan; cook, stirring often, for 4 to 6 minutes or until vegetables are starting to soften and spices are fragrant. Add red wine and figs; bring to a boil scraping up any browned bits from pan. Boil for about 2 to 3 minutes or until reduced slightly. Stir in tomatoes, broth and soy sauce; return to a boil. Return ribs and any accumulated juices to pan.
Cover, reduce heat to medium-low and simmer, adding water or additional broth if needed to keep beef covered while braising, for about 2 to 2½ hours, or until beef is fork-tender.
Herbed Couscous: Meanwhile, cook couscous according to package directions. Fluff couscous with a fork and toss with olive oil, lemon juice, salt, pepper, parsley and mint.
Remove beef from heat and let stand for 5 minutes. Skim any fat from sauce and discard. Remove cinnamon sticks and star anise; discard.
Divide Herbed Couscous evenly among shallow serving bowls. Top each serving with two short ribs and the sauce. Serve with lemon wedges.