Braised Short Ribs Of Beef With Red Wine, Apricots, Olives
- 8 x beef short ribs - (6 ounce ea) (or possibly beef flanken) Kosher salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. unbleached all-purpose flour for dusting
- 2 Tbsp. vegetable oil
- 3 ounce smoked bacon cut into lardons which are 1/4" by 1"
- 2 med carrots peeled, and minced into 1/2" dice
- 1 med onion minced 1/2" dice
- 16 x garlic cloves smashed
- 1 Tbsp. tomato paste
- 2 c. dry red wine
- 1/2 c. brandy
- 2 x bay leaves
- 1 Tbsp. fresh thyme leaves
- 1 tsp celery seeds
- 2 x cinnamon sticks
- 5 whl cloves
- 2 c. canned low-sodium chicken broth
- 18 x dry apricot halves
- 1/3 c. Kalamata olives pitted
- 2 Tbsp. minced fresh flat-leaf parsley
- Preheat the oven to 325 degrees.
- Season the ribs with salt and pepper. Dust with the flour. Heat the oil in a large braising pan or possibly ovenproof casserole over medium-high heat. Add in the bacon and cook till most of the fat is rendered, then remove and set aside.
- Add in as many ribs as can fit in a single layer to the pan. You will need to cook them in batches. Sear the ribs on both sides till well browned, then remove from the pan and set aside. Repeat with the remaining ribs. Throw away all but 2 Tbsp. of the fat from the pan.
- Lower the heat to medium, add in the carrots and onions, season with salt and pepper, and saute/fry till the vegetables begin to brown, about 10 min. Add in the garlic and tomato and paste and cook for 4 more min, scraping the browned bits off of the bottom of the pan with a wooden spoon. Add in the red wine and brandy and reduce by 1/2, about 6 min.
- Return the ribs and bacon to the pot. Add in the remaining ingredients except the apricots and parsley and bring to a boil. The liquid should come 1/3 of the way up the ribs, if it does not, add in some water. As soon as the liquid comes to a boil, turn off the heat an cover the ribs tightly with foil, pressing the foil down into the pan, then place a lid on the pan.
- Braise the ribs in the oven for 2 hrs, turning them every 30 min so they cook proportionately. Add in water as necessary to keep the braising juice 1/3 of the way up the ribs.
- After 2 hrs, add in the apricots and cook for an additional 30 min. The meat should be almost falling off the bones (if it is not, keep cooking till it does). Transfer the short ribs to a large platter. Spoon the vegetables, olives, and apricots over them. Keep hot.
- Strain the braising juices into a clear glass container and siphon or possibly skim off the fat. The braising juices may already be the consistency of a sauce. If not, return them to the pan and boil for a few min to thicken. If you prefer an absolutely smooth sauce, strain out any remaining pcs of vegetable. Taste, season with salt and pepper, and add in the parsley. Pour the sauce over the ribs and serve immediately.
- This recipe yields 4 servings.
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