Braised Short Ribs with Dried Fruit
This is a slow-cooked wonder that simmers for hours, giving off fragrant, welcoming vapors. It’s the kind of dish that makes everyone look forward to eating what’s in that pot. You can prepare it a day or so ahead. If you prefer, you can make it with flanken (it’s the same cut, but butchered differently) and use a variety of dried fruit. I’ve included dates and figs, because they are traditional for Tu B’Shvat, but also dried apricots and cranberries because they add a lush, tangy flavor. This dish is perfect with wheat (cooked pasta or bulgur) or with cooked barley, grains that are also traditional on Tu B’Shvat.