Lunch / Dinner
Slow-Cooked Moroccan Short Ribs
Many cooks are unfamiliar with short ribs, which are meat and bone cut from the rib section of a steer (yes, it’s beef, not pork.) This tougher cut requires slow, moist cooking to achieve tender results—perfect for simmering in a slow cooker.
FOR THE RUB—
FOR THE RIBS—
Dried apricots add a touch of sweetness and enhance the spices in this exotic dish.
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 3½ 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 7½ hours on low-heat setting. Add remaining ingredients and simmer an additional 30 minutes.)
When rubbing the ribs with the spice mix, thoroughly coat all sides and press the spices into the meat for maximum flavor.
Searing the short ribs not only eliminates the rawness of the spices, it also adds flavor by way of caramelization.
Before adding the flour, be sure the liquid in the slow cooker is simmering; that way the sauce with thicken properly.
Per 1/4 recipe
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 69mg 23%
Sodium 669mg 27%
Carbs 51g 17%
Fiber 6g 24%
*Percent Daily Values are based on a 2,000 calorie diet.