Slow-Cooked Moroccan Short Ribs

I found this recipe in one of my Cuisine at Home magazines. I've never made short ribs before but this recipe was really good. It went nicely with crusty garlic bread and a salad. My photos were not the greatest this time - but this recipe is definitely worth trying!

For the rub:
2 tsp cinnamon
2 tsp ground ginger
1 tsp ground cumin
1 tsp ground tumeric
1 tsp salt

For the ribs:
2 1/2 bounds short ribs (I used 4)
1 tbsp olive oil
3 1/2 cups beef broth divided
2 cups carrots cut into 2-inch chunks
10 baby Yukon gold potatoes (2 cups)
1/2 onion, root intact
2 Tbsp honey
1 tsp red pepper flakes
6 Tbsp flour
1/2 cup dried apricots
2 tsp lemon juice

Directions:

Combine cinnamon, ginger, cumin, tumeric, and salt in a small bowl and rub onto ribs.

Sear ribs in oil in a large saute pan over high heat until browned on all sides. 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, about 30 minutes. Stir in the lemon juice before serving.