As the weather has finally turned Fall-ish in my part of the world, I have been craving, craving, craving stews, meats, braises, roasts…basically anything hearty.

When I saw these Slow-Cooked Moroccan Short Ribs I knew I would be making them soon. First, I adore beef short ribs and anything Moroccan reminds of the flavors I once experienced first-hand while in Casablanca. However, what intrigued me was these ribs were made in a slow-cooker, which is not my favorite kitchen appliance. But I figured I’d give it a try.

It was worth it.

Let’s make them together…

Here’s what you will need: Beef short ribs, ground cinnamon, ground ginger, ground turmeric, ground cumin, salt, beef stock (or broth), carrots, baby red potatoes or yukon golds, onion, honey, red pepper flakes, all-purpose flour, dried apricots and fresh lemon juice. Ingredients not shown: Olive oil.



Combine 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cumin, 1 teaspoon ground turmeric and 1 teaspoon salt.



Rub the spice mix into the ribs, thoroughly coating all sides, pressing the spices into the meat as best you can.



Sear the ribs in 1 Tablespoon olive oil over high heat, until all sides are browned, about 7-10 minutes. Transfer the ribs to a slow-cooker, pouring off any excess oil from the pan.



Deglaze the pan with 3 cups beef stock or broth, scraping all bits from the bottom, transfer to the slow-cooker, pouring over the ribs.



Add carrots, potatoes, 2 Tablespoons honey, 1 teaspoon red pepper flakes, and onion to the ribs and deglazing broth. Simmer the ribs on high-heat until they are fork-tender and falling off the bone, about 3-1/2 hours.

Discard onion and strain any fat that has accumulated on the surface.





Whisk 6 Tablespoons flour and a 1/2 cup beef stock (broth) together and stir slowly into the slow cooker. If you pour it all at once and do not stir well you will end up with globs of flour balls. Add 1/2 cup dried apricots and simmer for another 1/2 hour, until thickened. Stir in 2 teaspoons lemon juice before serving.



The results are phenomenal. The meat just flakes off the bone.



The combination of spices used and seared into the meat, gives these ribs a savory-sweet taste that is incredible.





They were awesome. I hope you believe me.

Slow-Cooked Moroccan Short Ribs

Adapted from Cuisine at Home



The Rub:

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon salt

The Ribs:

2-1/2 lb. short ribs

1 Tablespoon Olive Oil

3-1/2 cups low-sodium beef stock (or broth), divided

3 carrots, cut into 2-inch chunks (cups)

10 baby red potatoes or baby Yukon golds (2 cups)

1/2 onion, cut in half, root intact

2 Tablespoon honey

1 teaspoon red pepper flakes

6 Tablespoon all-purpose flour

1/2 cup dried apricots

2 teaspoon lemon juice



Combine cinnamon, ginger, cumin, turmeric and salt. Rub the spice mix into the ribs, thoroughly coating all sides, pressing the spices into the meat as best you can.

Sear the ribs in olive oil over high heat, until all sides are browned, about 7-10 minutes. Transfer the ribs to a slow-cooker, pouring off any excess oil from the pan. Deglaze the pan with 3 cups beef stock or broth, scraping all bits from the bottom, transfer to the slow-cooker, pouring over the ribs.

Add carrots, potatoes, honey, red pepper flakes, and onion to the ribs and deglazing broth. Simmer the ribs on high-heat until they are fork-tender and falling off the bone, about 3-1/2 hours.

Discard onion and strain any fat that has accumulated on the surface.

Whisk flour and a 1/2 cup beef stock (broth) together and stir slowly into the slow cooker. If you pour it all at once and do not stir well you will end up with globs of flour balls. Add dried apricots and simmer for another 1/2 hour, until thickened. Stir in lemon juice before serving.