Rooibos-Braised Short Ribs

Ingredients

• 4 lbs bone-in beef short ribs
• Salt and pepper
• 2 tbsp vegetable oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp curry powder
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 2 cups strongly brewed rooibos tea
• 1/3 cup apricot jam
• 2 tbsp cider vinegar
• 1 cup beef broth
• 2 bay leaves

Before you cook

• Pat the short ribs dry and season generously with salt and pepper.
• Brew the rooibos tea strong and set aside to cool slightly.
• Slice the onion and mince the garlic and ginger.

Steps

1. Preheat the oven to 300°F.
2. Heat the oil in a large Dutch oven over medium-high heat and brown the short ribs on all sides, about 10 minutes total, then remove and set aside.
3. Add the onion to the pot and cook for 6 minutes until softened.
4. Stir in the garlic, ginger, curry powder, coriander, and cinnamon, and cook for 1 minute until fragrant.
5. Pour in the brewed rooibos tea and scrape up any browned bits from the bottom of the pot.
6. Stir in the apricot jam, vinegar, and beef broth until the jam dissolves.
7. Return the short ribs to the pot along with the bay leaves, and bring to a simmer.
8. Cover and transfer the pot to the oven.
9. Braise for 2.5 hours, turning the ribs once halfway through, until the meat is fork-tender and pulling from the bone.
10. Remove the ribs and skim excess fat from the sauce.
11. Simmer the sauce on the stovetop for 10 minutes to thicken slightly if needed.
12. Remove the bay leaves, spoon the sauce over the ribs, and serve.