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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Slow-Cooked Moroccan Short Ribs Recipe

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This recipe for Slow-Cooked Moroccan Short Ribs is from The Austin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the rub ---
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cumin
1 tsp. ground tumeric
1 tsp. salt - or to taste

For the ribs ---
2-1/2 lb. short ribs (4-6)
t Tb. olive oil
3-1/2 cups low-sodium beef broth, divided
3 carrots, cut into 2-inch chunks
10 baby Yukon gold potatoes
1/2 onion, root intact
2 Tb. honey
1 tsp. red pepper flakes
6 Tb. all-purpose flour
1/2 cup dried apricots
2 tsp. lemon juice
Directions:
Directions:
Combine cinnamon, ginger, cumin, tumeric, and salt in a small bowl and rub onto ribs.

Sear the ribs in oil in a large saute pan over high heat until browned on all sides, 10 minutes Transfer to slow cooker and pur 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 the sauce. Whisk flour and remaining broth together and stir into the slow cooker Simmer until the ribs are fork-tender and sauce has thickened, 30 minutes. Stir in the lemon juice before serving.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes to prepare; 4 hours in cooker
Personal Notes:
Personal Notes:
Excellent dish. Serve with Chopped Romaine Salad for a easy meal on a cold winter night. Great after a day of Christmas shopping.

Per 1/4 recipe: 408 Calories; 17g. fat.

 

 

 

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