Cabernet-Braised Short Ribs with Dried Apricots

Name: Cabernet-Braised Short Ribs with Dried Apricots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 2 kilograms beef short ribs, cut through the bone into 2 1/2- to 3-inch pieces; 1 Tbsp butter; 591 milliliters Cabernet Sauvignon; 2 Tbsps Dijon mustard; 237 milliliters dried apricots; 118 milliliters all-purpose flour; 5 cloves garlic, chopped; 1 Tbsp olive oil; 283 grams onion (about , chopped; 1 Tbsp About pepper; 1 Tbsp About salt

Cabernet-Braised Short Ribs with Dried Apricots might be just the main course you are searching for. This recipe makes 5 servings with 1315 calories, 42g of protein, and 102g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up dijon mustard, apricots, pepper, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Rinse ribs and pat dry. In a paper bag, combine flour with 1 tablespoon each salt and pepper. Drop ribs into bag and shake to coat. Lift ribs out, shaking off excess flour mixture.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Shake

Ribs

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.

Ingredients you will need

Olive Oil

Butter

Ribs

Equipment you will use

Tongs

Bowl

Frying Pan

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 1/2 hours.

Ingredients you will need

Beef Short Ribs

Apricot

Mustard

Garlic

Onion

Meat

Ribs

Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Beef Short Ribs

Equipment you will use

Slotted Spoon

Bowl

Tongs

Frying Pan

Pour juices over ribs.

Ingredients you will need

Ribs

Wine Pairing: A hearty Cabernet Sauvignon with meaty tannins matches the richness of the dish and brings the sauce's flavors to life.

Ingredients you will need

Wine

Sauce

Equipment

Ingredients

Servings:

2kilograms

beef short ribs, cut through the bone into 2 1/2- to 3-inch pieces 1Tbsp

butter 591milliliters

Cabernet Sauvignon 2Tbsps

Dijon mustard 237milliliters

dried apricots 118milliliters

all-purpose flour 5cloves

garlic, chopped 1Tbsp

olive oil 283grams

onion (about , chopped 1Tbsp

About pepper 1Tbsp

About salt

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try Avalon Napa Merlot. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 11 dollars per bottle.