The most comforting winter meal on the planet has to be braised beef short ribs. Unlike the cut of ribs we throw on the grill, these do best with long, slow cooking. The reward is huge amounts of flavor. In this stovetop recipe, the beef juices meld with dried apricots, mustard, and wine, creating a smoky, fruity stew.Cabernet-Braised Short Ribs with Dried ApricotsEven though there's quite a time lapse between browning and serving short ribs, very little of it involves work. This version fills your house with especially enticing smells. Serve the ribs with creamy mashed potatoes or polenta and crusty bread.
A hearty Cabernet Sauvignon with meaty tannins matches the richness of the dish and brings the sauce's flavors to life.