Slow-Cooked Moroccan Short Ribs

Dried apricots add a touch of sweetness and enhance the spices in this exotic dish.

Makes: 4–6 servings Total time: about 4 hours (high heat), about 8 hours (low heat)

FOR THE RUB—
2tsp. ground cinnamon2 tsp.
2tsp. ground ginger2 tsp.
1tsp. ground cumin1 tsp.
1tsp. ground turmeric1 tsp.
1tsp. salt1 tsp.
FOR THE RIBS—
2½lbs. short ribs (4–6 ribs)2 1/2 lbs.
1Tbsp. olive oil1 Tbsp.
3½cups low-sodium beef broth, divided3 1/2 cups
3 carrots, cut into 2-inch chunks (2 cups)3
10 baby Yukon gold potatoes (2 cups)10
½ onion, root intact 1/2
2Tbsp. honey2 Tbsp.
1tsp. red pepper flakes1 tsp.
6Tbsp. all-purpose flour6 Tbsp.
½cup dried apricots 1/2 cup
2tsp. lemon juice2 tsp.

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.)

Nutrition Information
Per 1/4 recipe: 468 cal; 17g total fat (6g sat); 69mg chol; 669mg sodium; 51g carb; 6g fiber; 31g protein

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