pat's Recipe

Red Wine-and-Apricot Braised Short Ribs

Category: Beef

Ingredients

3 1/2 pound(s) short ribs
4 clove(s) garlic, chopped
3 cup(s) dry red wine (such as Syrah)
3 tablespoon(s) coarse-grain Dijon mustard
2 cup(s) (11 ounces) dried apricots
Salt
Freshly ground pepper
--------------------------------------------------------------------------------

Directions

Season short ribs with salt and pepper. Working in batches, brown ribs in a large Dutch oven over medium-high heat, about 4 minutes per side. Transfer to a plate and set aside.
Add garlic to pot and cook over medium heat until browned, about 2 minutes. Add wine and mustard and stir, scraping up browned bits from bottom of the pan. Add apricots and reserved ribs and increase heat to high, bringing liquid to a boil. Reduce heat to medium-low, cover pot, and simmer until ribs are so tender that meat falls off the bone, about 3 hours. Skim excess fat from braising sauce. (Alternatively, after step 1, add browned ribs and all other ingredients to a slow cooker and cook on low, following manufacturer's instructions, until ribs are so tender that meat falls off the bone, about 8 hours.) Serve meat and apricots in a shallow bowl with braising sauce.
Serves 4.