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Apricot Braised Short Ribs

Apricot Braised Short Ribs


Inspired by the classic tagine, unctuous short ribs find perfect balance with sweet apricots and briny olives for an unconventional braise I love to serve over couscous.


2 tablespoons vegetable oil

4 pounds (8 to 10) beef short ribsĀ 

Kosher salt and freshly ground black pepper, to taste

12 garlic cloves, peeled and smashed

4 scallions, thinly sliced

1 medium yellow onion, thinly sliced

3 cups beef stockĀ 

1 cup dried apricots, roughly chopped

1 cup green olives, pitted and roughly chopped

1/4 cup lemon juice

1 teaspoon ground coriander

Steamed couscous, for serving

Chopped cilantro, for garnish

Toasted pine nuts, for garnish


In a large Dutch oven, heat the oil over medium-high heat. Season short ribs with salt and pepper. Working in 2 batches, sear the short ribs on all sides, 8-10 minutes per batch. Transfer to a plate.

To the Dutch oven, add the garlic, scallions and onion. Cook until lightly golden and aromatic, 5 to 6 minutes. Add the short ribs back to the pot with the beef stock, apricots, olives, lemon juice and coriander, and bring to a simmer. Cook, covered, until the short ribs are extremely tender, 3 hours.

Carefully transfer the short ribs to a plate and skim the sauce to remove excess fat. Bring to a boil and cook until lightly reduced, 15 minutes. Adjust seasoning with salt and pepper. Return short ribs to the pot.

Serve over couscous, garnished with chopped cilantro and pine nuts.