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Dried figs and a Mediterranean spice blend give these short ribs a North African twist. Serve them over fluffy herbed quinoa or couscous.
将1/2杯红酒倒入锅中并煮熟，搅拌以刮擦锅底上的任何褐色碎片，直到将液体降低至约2汤匙，约1分钟。
Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour the tomatoes, chicken broth, soy sauce, remaining 1/2 cup of red wine, and 1 cup water over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.
将液体煮沸，盖上盖子，然后将锅放入烤箱中。煮，用钳子大约每40分钟转动肋骨，直到叉嫩，大约2-3/4小时。（肉可能在烹饪中途掉落大部分骨头；这并不意味着肋骨是完全嫩的。）
按你的口味加入盐和胡椒。
将肋骨放在勺子上，撒上切碎的欧芹并切碎的薄荷。
提前提示
最好每天（或至少几个小时）出于几个原因，最好每天（或至少几个小时）炖短肋骨。首先，这使您可以冷却调味料，以便可以彻底弄清楚酱汁。另外，味道只会随着时间的流逝而变得更好。要重新加热，将肉放在烤盘中，用箔纸盖住，然后放入350°F烤箱中。在炉灶上重新加热酱汁。
优秀，非常简单的食谱，并带有美味的结果。这顿饭的实际动手工作很少（并且是前装载），因此走开而忘记直到完成为止是一个很好的食谱。
I made the following substitutions:
- 用50:50的金色葡萄干和切碎的日期代替无花果
- Use 2 lb boneless short ribs
- 用额外的西红柿代替多余的水
原来很棒。肉非常嫩又多汁，酱汁是一种可爱的稠度，没有任何额外的增稠，味道很强，但并不压倒性。
Serve with some couscous and top with a gratuitous amount of mint and you’ll be very happy you chose to make this dish.
I've made this recipe a few times and love it. It does have a granular texture from the figs, which I can appreciate might not be appealing to everyone. I'm going to try it again with dried apricots, to avoid the grainy texture while preserving the sweet flavour.
这一点根本没有很好。无花果在整个酱汁中都留下了奇怪的“松脆”，有一个余味使我们想起了李子。
Although the recipe looks much more complicated than it actually is, it's just a matter of a good dutch oven and assembling your materials. The results are outstanding. Have served this several time with couscous laced with raisins and goat cheese and it has always been a hit. Leftovers are even better!
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