Preparation time: 15 to 30 mins
Cooking time: 4 hours
Difficulty: Medium - experience needed
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
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.