Cabernet-Braised Short Ribs with Dried Apricots Recipe – Sunset Magazine

Ingredients

• 4 pounds beef short ribs, cut through the bone into 2 1/2- to 3-inch pieces
• 1/2 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 1/2 cups Cabernet Sauvignon
• 2 tablespoons Dijon mustard
• 1 cup dried apricots