Wine and Dried Fruit Short Ribs

This isn't your traditional ribs recipe: add apricots, prunes, cranberries and red wine for a rich, fruity texture.

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  • Servings: 4

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  • 4 bone-in beef short ribs or 2 pounds flanken
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 4 medium leeks, white and pale green parts only, washed and chopped
  • 1 cup dry red wine
  • 2 cups chicken stock
  • 1/2 cup dried apricots
  • 1/2 cup prunes
  • 1/4 cup dried cranberries
  • 2 bay leaves

How to make this recipe

  1. Season the short ribs all over with 1 teaspoon salt and 3/4 teaspoon pepper. In a 5-to 6-quart crock pot, heat the butter over high heat until hot. Sear the beef, turning, until browned, 8 to 10 minutes total. Transfer the beef to a plate as cooked.

  2. Stir the leeks into the crock pot, scraping up any browned bits, and cook, stirring occasionally, until softened, about 5 minutes. Place the beef, along with any accumulated juices, back into the pot and stir in the wine, stock, apricots, prunes, cranberries, bay leaves, 3/4 teaspoon salt and 1/4 teaspoon pepper. Simmer the stew on low, covered, until the meat is very tender, about 6 hours. Season with salt and pepper to taste, then serve.

Contributed By Photo © Ian Knauer Published August 2014

1045450 recipes/wine-and-dried-fruit-short-ribs 2016-01-12T20:35:55+00:00 Ian Knauer american|weeknight-dinner|4|web-exclusive|fall|winter|gluten-free august-2014 recipes,wine-and-dried-fruit-short-ribs 1045450

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