Apricot flanken short ribs are a slow-braised clay-pot dish that combines tender, meaty flanken-cut ribs with a sweet-tangy apricot and vinegar glaze. The clay pot's gentle, even heat yields fall-apart ribs in three hours.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Soak Clay Pot for 30 minutes in water ( top and bottom).
Put 1/2 of onions and garlic into the bottom of the pot.
Put ribs over.
Mix preserves, ketchup, Worcestershire, vinegar and seasonings together. Add beef broth and mix together thoroughly. Pour over ribs.
Put other half on onions and garlic over top.
Cover the clay pot with the cover and place in cold oven. Bake at 400F for 3 hours. Taste and correct seasonings with salt and pepper if necessary.
Serve over rice.
Store cooled ribs and sauce covered in the refrigerator for up to 3 days; reheat covered at 350°F until warmed through.
unglazed clay pot (Romertopf or similar)
Use flanken-cut short ribs, which are meatier and tastier than standard cuts and braise beautifully in this recipe.
Yes, use a covered Dutch oven or baking dish, but soak a clay pot (Romertopf) for 30 minutes before use to achieve its signature moisture and even cooking.
Use seasoned salt or all-purpose seasoning salt as a direct substitute, adjusting to taste at the end.
After 3 hours at 400°F, the meat should be tender and pull easily from the bone. Taste and adjust seasoning with salt and pepper before serving.
Yes, braise completely, cool, refrigerate up to 3 days, then reheat covered at 350°F until warmed through.
