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 ribs
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 stock
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.