Lunch: Wine and Dried Fruit Short Ribs

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

This recipe includes fertility superfoods such as:

Cranberries

Health and fertility benefits of Wine and Dried Fruit Short Ribs

Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries.

Ingredients

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

Instructions

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.
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.

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