Braised Short Ribs with Dried Fruit | The Jewish Week | Food & Wine

Braised Short Ribs with Dried Fruit

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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.

Servings & Times
Yield:
  • 4 servings
Active Time:
  • 30 min
Total Time:
  • 3 hrs 30 min
Ingredients

4 pounds short ribs (with bone)
1/4 cup all-purpose flour
2 tablespoons olive oil
2 large onions, coarsely chopped
2 large cloves garlic, chopped
1 tablespoon chopped fresh ginger
3 tablespoons Balsamic vinegar
1 tablespoon Dijon mustard
2 cups red wine
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh rosemary or 1 teaspoon crushed, dried rosemary
8 whole cloves
2 cups mixed, chopped or small dried fruit such as apricots, dates, figs, cranberries, raisins, cherries

Steps

Pat the ribs dry. Dredge the meat in the flour, coating all sides. Heat the olive oil in a large sauté pan over medium-high heat. Cook the ribs a few pieces at a time for 8-10 minutes, turning them occasionally, to brown all sides. Remove the meat to a plate and set aside. Add the onions to pan, lower the heat to medium and cook, stirring, for 2-3 minutes. Add the garlic and ginger and cook briefly. Mix the Balsamic vinegar and mustard, mix them with the wine and pour the liquid into the pan. Return the meat to pan. Sprinkle with salt and pepper if desired. Place the rosemary on top. Scatter the cloves around the pan. Bring the liquid to a simmer and turn the heat to low. Cover the pan and cook for about 2-1/2 hours or until the meat is tender. Add the dried fruit to the pan. Cook for another 30 minutes or until the dried fruit has softened. Remove the cloves.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.