Short Ribs with Port Wine, Apples, Figs and Onions
- 1 tbsp olive oil
- 1 medium vidalia or other sweet onion thinly sliced
- 1 medium red onion thinly sliced
- 1/4 cup tomato paste
- 1 cup port
- 2 sprigs thyme fresh
- 1 tsp salt
- 1 cup water
- 5 pounds meaty beef short ribs
- 2 tbsp worchestershire sauce
- 1 1/2 tsp black pepper
- 5 small apples quartered
- 5 fresh figs halved
- Preheat broiler. In a large skillet heat olive oil over medium low heat; add onions. Cover and cook, stirring occasionally, for 15 minutes until very tender. Whisk in tomato paste, port, thyme sprigs and 1/2 teaspoon of the salt. Simmer, uncovered, for 8 to 10 minutes more or until liquid is reduced by about half. Stir in water.
- Meanwhile, place ribs on a broiler pan, bone side down; brush with Worcestershire sauce and season with pepper and remaining 1/2 teaspoon salt. Broil about 4 inches from the heat for 15 to 20 minutes or until well browned, turning to brown on all sides. Preheat oven to 350°F.
- Transfer ribs to a 5- to 6-quart Dutch oven. Pour onion mixture over ribs. Bake, covered, for 2 1/4 hours. Add apples. Cover and bake 20 to 25 minutes more or until apples are just tender and meat pulls easily from the bone. Stir in figs and let stand 10 minutes before serving. Skim fat from cooking juices and serve with the meat and fruit.
Recipe by McCormick.com via WineShop at Home