- 4
Ingredients
- Rub:
- 2 tsp. ground cinnamon
- 2 tsp. ground ginger
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 1 tsp. salt
- Ribs:
- 2 1⁄2 lbs. short ribs (4–6 ribs)
- 1 Tbsp. 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 Tbsp. honey
- 1 tsp. red pepper flakes
- 6 Tbsp. all-purpose flour
- 1 ⁄2 cup dried apricots
- 2 tsp. 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 sauté pan over high heat until browned on all sides, 10 minutes. Transfer to slow cooker and pour off oil from pan.
Deglaze 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 and simmer an additional 30 minutes.)