- 4
Ingredients
- For the rub:
- 2 teaspoon ground cinnamon
- 2 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- For the ribs:
- 2 1/2 lb. short ribs (4-6)
- 1 tablespoon olive oil
- 3 1/2 cups low sodium beef broth, divided
- 3 carrots, cut into 2 inch chunks (2 cups)
- 10 baby Yukon gold potatoes (2 cups)
- 1/2 onion, root intact
- 2 tablespoon honey
- 1 teaspoon red pepper flakes
- 6 tablespoon all purpose flour
- 1/2 cup dried apricots
- 2 teaspoon lemon juice
Preparation
Step 1
Combine cinnamon, ginger, cumin, turmeric, and salt in a small bowl and rub onto ribs. Sear ribs in oil in a large saute pan over high until browned on all sides, 10 minutes. Transfer to slow cooker and pour off oil from pan. De glaze with 3 cups broth, scraping bits from the bottom. Transfer deglazing broth, carrots, potatoes, onion, honey, and pepper
flakes to the slow cooker. Simmer ribs in the slow cooker on high-heat
setting until fork-tender, about 3 1/2 hours. Discard onion and strain fat from the surface of sauce. Whisk flour and remaining broth together
and stir into the slow cooker with the apricots. Simmer until ribs are fork-tender and sauce has thickened, 30 minutes. Stir in the lemon juice
before serving, (To cook ribs all day, follow same procedure, but simmer about 7 1/2 hours on low-heat setting. Add remaining ingredients simmer an additional 30 minutes.)
468 calories
17g total fat
51g carbohydrates
669mg sodium
6g fiber
31g protein