Slow-Cooked Moroccan Short Ribs

By Janes_kitchen

Ingredients

• RUB:
• 2 tsp grd. cinnamon
• 2 tsp grd. ginger
• 1 tsp grd cumin
• 1 tsp grd. turmeric
• 1 tsp salt
• FOR RIBS:
• 2 1/2 LBS short ribs (4-6 ribs)
• 1 TBL olive oil
• 3 1/2 C beef broth, divided
• 3 carrots, cut into 2"chunks (2C)
• 10 baby yukon gold potatoes (2C)
• 1/2 onion, root intact
• 2 tsp red pepper flakes
• 6 TBL flour
• 1/2 C dried apricots
• 2 tsp lemon juice

Details

Servings 4

Preparation

Step 1

combine ingred. for rub & rub onto ribs

sear ribs in oil in lg. saute pan over high heat until browned on all sides, 10 min
transfer to slow cooker & pour off oil from pan

deglaze w/ 3 C broth, scraping bits from bottom
transfer deglazing broth, carrots, potatoes, onion, honey & pepper flakes to slow cooker

simmr ribs in slow cooker on high heat setting until fork tender, abt. 3 1/2 hrs
discard onion & strain fat from surface of sauce
whisk flour & remaining broth together & stir into slow cooker w/ apricots

simmer until ribs are fork tender & sauce has thickened, 30 min
stir in lemon juice before serving

to cook ribs all day, follow same procedure, but simmer abt. 7 1/2 hrs on low heat setting
add remaining ingredients & simmer an additional 30 min.