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Braised Short Ribs
Ingredients:
4 pounds beef short ribs, cut through the bone into 2 ½ to 3 –inch pieces
½ cup all-purpose flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
5 cloves garlic
2 ½ cups Cabernet Sauvignon
2 tablespoons Dijon mustard
1 cup dried apricots
Directions:
1. In a paper bag, combine flour with one tablespoon each salt and pepper. Drop ribs into bag and shake to coat. Lift ribs out, shaking off excess flour mixture.
2. In a heavy 6-quart pan over medium-high heat, melt butter with olive oil. Working in batches, add ribs in a single layer and turn to brown on all sides, about 5 minutes total per batch. With tongs, transfer ribs to a bowl. Discard all but about 2 tablespoons fat in pan.
3. Reduce heat to medium and add onions and garlic to pan; stir often until onions are limp, about 6 minutes. Stir in wine, mustard, and apricots, then return short ribs to pan. Cover and bring to a simmer, then reduce heat to maintain a low simmer and cook, turning ribs once or twice to submerge meat, until very tender when pierced, 2 to 2 ½ hours.
4. With tongs or a slotted spoon, transfer short ribs to individual wide, shallow bowls or a serving bowl. Skim off and discard any fat from pan juices. Boil juices over high heat until reduced to about 3 cups. Season to taste with more salt and pepper. Pour juices over ribs.
Serves 4 or 5
From Sunset Magazine, December 2005 issue
4 pounds beef short ribs, cut through the bone into 2 ½ to 3 –inch pieces
½ cup all-purpose flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
5 cloves garlic
2 ½ cups Cabernet Sauvignon
2 tablespoons Dijon mustard
1 cup dried apricots
Directions:
1. In a paper bag, combine flour with one tablespoon each salt and pepper. Drop ribs into bag and shake to coat. Lift ribs out, shaking off excess flour mixture.
2. In a heavy 6-quart pan over medium-high heat, melt butter with olive oil. Working in batches, add ribs in a single layer and turn to brown on all sides, about 5 minutes total per batch. With tongs, transfer ribs to a bowl. Discard all but about 2 tablespoons fat in pan.
3. Reduce heat to medium and add onions and garlic to pan; stir often until onions are limp, about 6 minutes. Stir in wine, mustard, and apricots, then return short ribs to pan. Cover and bring to a simmer, then reduce heat to maintain a low simmer and cook, turning ribs once or twice to submerge meat, until very tender when pierced, 2 to 2 ½ hours.
4. With tongs or a slotted spoon, transfer short ribs to individual wide, shallow bowls or a serving bowl. Skim off and discard any fat from pan juices. Boil juices over high heat until reduced to about 3 cups. Season to taste with more salt and pepper. Pour juices over ribs.
Serves 4 or 5
From Sunset Magazine, December 2005 issue
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