Braised Short Ribs with Dried Fruit

Posted: December 9, 2011 in Food
Tags: , ,

This was dinner last Friday night.  I posted a picture on Facebook and a few people asked me for the recipe so I decided I’d put it up here. Since I never actually wrote down a recipe for this and was improvising at the time, bear in mind that cooking is are and not science.


1.5 kg Short Ribs (What the Israelis call Asado)

Braised Short Ribs with Dried Fruit

Braised Short Ribs with Dried Fruit served with mashed potatoes

20 shallots, peeled

1 head garlic, peeled

20 dried apricots, quartered

10 seedless prunes, quartered

1/4 cup craisins

1 cup Jack Daniels

1/4 cup honey


3 whole cloves

20 whole peppercorns

6 whole allspice

Salt, pepper, vegetable oil


Heat a medium sized pot (it needs to be big enough to hold all the ingredients).  While the pot is heating, season the ribs with salt and pepper.  Once the pot is very hot, put about 1 tbsp of oil in (don’t worry if it starts smoking – the pot should be that hot!) and then sear the ribs on all sides to a nice brown color.  Once the ribs are brown on all sides, take them out and put them on a plate.  Put the shallots in and brown them on all sides, add in the garlic and then the fruit.  Add the whiskey and then put the ribs back in.  Put in the honey and add water until the ribs are covered.  Put in the peppercorns, allspice and cloves.  Bring to a boil and then simmer on a very low heat for about 2.5 hours.  If the level of the liquids drops too low, add more water until the meat is covered.  If, when the meat is done there is still a lot of liquid, bring the heat back to high and reduce the liquid.

  1. trixfred30 says:

    I did something like this with lamb shanks (dried fruit and all that) but something was missing and now i know what – JD!

  2. I couldn’t find the ribs so I made the recipe with chicken breast cut to chunks. Other than that I followed the recipe exactly. It was excellent! So tasty, everyone loved it. Served it over rice. Left the pot on a hotplate overnight to serve as a Shabbat lunch meal and it was also delicious.
    Thanks for the recipe!

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