SLOW-COOKED SHORT RIBS WITH MUSHROOMS AND APRICOTS

By Mitchell Davis. Author of Kitchen Sense and The Mensch Chef (publisher: Clarkson Potter)

This is comfort food at its best: succulent beef short ribs, slow-cooked with some wonderful aromatics and the sweet flavors of dried fruit.

(Serves 6)

• 3 tablespoons peanut oil, chicken schmaltz, or beef schmaltz
• 5 pounds beef short ribs or flanken
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 cup flour for dusting
• 1 large yellow onion, sliced
• 1 large garlic clove, minced
• 1/4 cup dry red wine
• 2 tablespoons tomato paste
• 1 bay leaf
• 1/2 cup dried apricots
• 1/2 cup dried prunes
• 1/4 lb wild mushrooms
• 3/4 lb white potatoes, cut in large chunks
• 3/4 lb sweet potatoes, cut in large chunks
• 1/2 lb carrots, cut in 1" slices

Season the short ribs with the salt and pepper, then coat with flour, being sure to shake off excess flour. To sear the ribs, place the fat in a large frying pan and set over high heat until the pan is very hot. Sear the ribs for 4 to 5 minutes per side until well-browned on all sides. Place in a slow cooker.

Add the remaining ingredients (onion, garlic, wine, tomato paste, bay leaf, apricots, prunes, mushrooms, white potatoes, sweet potatoes, and carrots). Allow to cook for 8 to 9 hours, until the vegetables are tender and the meat is falling off the bone.

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