Magazine article Sunset

Tender Braised Beef

Magazine article Sunset

Tender Braised Beef

Article excerpt

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

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 Apricots

Even 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.


MAKES: 4 or 5 servings

NOTES: Browning meat in a mix of olive oil and butter lets you use a higher temperature, for better color and texture, without scorching.

4 pounds beef short ribs, cut through the bone into 2 ¾- to 3-inch pieces

½ cup all-purpose flour

About 1 tablespoon salt

About 1 tablespoon pepper

1 tablespoon butter

1 tablespoon olive oil

1 onion (about 10 oz.), chopped

5 cloves garlic, chopped

2 ½ cups Cabernet Sauvignon

2 tablespoons Dijon mustard

1 cup dried apricots

1. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed


An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.