In keeping with my New Year's resolutions I've made sure to cook through another magazine.
This time a great recipe from Country Living caught my eye: it was for Short Ribs. Short ribs are one of my all time favorite things to make. Could it be easier to sear the ribs and then leave them to braise on the stove for a few hours while you attend to your normal weekend chores?
I didn't think so.
This recipe adds a new twist on short ribs with dried apricots. After the ribs were done cooking the apricots and the kitchen smelled wonderful the apricots seemed to melt into the sauce. It was delicious and perfect for a winter weekend meal. Another great perk is leftovers. Just take the leftover short ribs and put them in a corn tortilla with tomatillo sauce and pepper jack cheese and you have a great lunch.
Red Wine-And-Apricot Braised Short Ribs (Country Living January 2010)
3 1/2 pounds short ribs
4 garlic cloves
3 cups dry red wine (Syrah)
3 tbsp coarse-grain Dijon mustard
2 cups (11 ounces) dried apricots
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, co, cover pot and simmer until ribs are so tender that meat falls of 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.