Lisa Romerein

Tasty short ribs, browned and slow-cooked in a single pot

DIANA ZACKEY,  – November 10, 2005

Cabernet-Braised Short Ribs with Dried Apricots

The most comforting winter meal on the planet has to be braisedbeef short ribs. Unlike the cut of ribs we throw on the grill,these do best with long, slow cooking. The reward is huge amountsof flavor. In this stovetop recipe, the beef juices meld with driedapricots, mustard, and wine, creating a smoky, fruitystew.Cabernet-Braised Short Ribs with Dried ApricotsEven thoughthere’s quite a time lapse between browning and serving short ribs,very little of it involves work. This version fills your house withespecially enticing smells. Serve the ribs with creamy mashedpotatoes or polenta and crusty bread.

Wine Pairing

A hearty Cabernet Sauvignon with meaty tannins matches therichness of the dish and brings the sauce’s flavors to life.

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