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Cabernet Braised Short Ribs with Dried Apricots

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| Servings: 5 servings

Ingredients:

  • 4 pounds beef short ribs
  • ½ cup flour
  • 1 tablespoons salt
  • 1 tablespoon pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 5 cloves garlic chopped
  • 2 ½ cups Cabernet
  • 2 tablespoons Dijon mustard
  • 1 cup dried apricots

Instructions:

  1. Rinse ribs and pat dry.  In a paper bag, combine flour with 1 tablespoon each salt and pepper.  Drop ribs into the bag and shake to coat.  Lift ribs out.
  2. In a heavy 6 quart pan over medium heat melt butter with oil.  Working in batches add ribs in a single layer and turn to brown on all sides.  Transfer ribs to a bowl and discard all but about 2 tablespoons of the fat in the pan.
  3. Reduce heat to medium and add onions and garlic.  Stir until onions are limp.  Stir in wine, mustard and apricots and return short ribs to pan.  Cover and bring to a simmer.  Then reduce heat to maintain a low simmer and cook turning ribs one or twice to submerge meat.  Cook 2 ½ to 3 hours.

Comments: The most comforting winter meal on the planet has to be braised beef short ribs.  The reward is huge amounts of flavor.  In this stovetop recipe the beef juices meld with dried apricots, mustard and wine creating a smoky, fruity stew.

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