Moroccan Short Ribs

A lucky find of a recipe from the Noble Pig with a few adjustments...

1.5-2 lbs short ribs
2 c baby potatoes
6 young carrots
1 onion, cut in half
1 quart + 2 cups chicken stock
6 dry apricots
1/2 c dry currants
1 tbsp lemon zest + 2 tbsp lemon juice
2 tbsp cumin
2 tbsp cinnamon
2 tbsp grated fresh ginger
2 tbsp honey
1 tsp red pepper flakes
6 tbsp flour
salt + pepper

Wash and dry the short ribs.  Season with salt and pepper.  Mix together the cumin, cinnamon, and ginger.  Rub onto the short ribs.  Set to braise on a foil covered baking sheet into a 400 degree oven for 20 minutes.

Lay the braised short ribs into a dutch oven.  Lay the onion, carrots and potatoes atop.  Mix chicken stock with honey and red pepper flakes. Pour over the contents of the dutch oven.  Cover with lid and cook at 350 for 3.5 hours. 

Remove meat and vegetables into a separate container.  Separate the fat from the remaining sauce, and discard.  The sauce remaining add to a large pot.  In two cups of stock add the flour and mix until no lumps are remaining.  Add the mixture to the sauce in the pot.  Add in currants and apricots.  Set the pot to come to a boil on medium heat, stirring occasionally.  Cook for about 15 minutes. Add in the lemon juice finish it off.

Pour the sauce over the short ribs and vegetables and serve immediately.

The changes of finishing the sauce off separately come from the issue I had with the sauce starting to burn as soon as flour is added.  This is due to the single heat source from the bottom (stove top), which is the other driver to moving the whole recipe into the oven.