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Slow-Cooked Moroccan Short Ribs Recipe

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This recipe for Slow-Cooked Moroccan Short Ribs, by , is from Fit to Fabulous in Your 50's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marietta Stalcup
Added: Friday, December 26, 2008


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

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:
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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