4 pounds beef short ribs
Cut ribs through the bone into 2 1/2 to 3 inch pieces
1/2 cup all-purpose flour
1 Tbsp. salt
1 Tbsp. pepper
1 Tbsp. butter
1 Tbsp. olive oil
1 onion (about 10 oz.), chopped
5 cloves garlic, chopped
2 1 /2 cups Cabernet Sauvignon
2 Tbsp. Dijon mustard
1 cup dried apricots
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.
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 teaspoons fat in 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 and 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, about 2 to 2 1/2 hours.
With tongs or 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 reduce to about 3 cups. Season to taste with more salt and pepper. Pour juices over ribs.
Makes 4 or 5 servings.
Recipe by Diana Zackey featured in Sunset Magazine, December 2005