Braised Short Ribs with Figs, and Cinnamon
Serves 4

1/4 cup of all-purpose flour
1 tablespoon coarse salt
1 tablespoon coarse black pepper
1 tablespoon of grape seed oil
3 pounds of beef short ribs, thick cuts
1/2 cup small diced onions
2 tablespoons slivered garlic
1 cup red wine

2 cups veal or beef stock
1 cup large slices of carrots
8 baby Russian fingerling potatoes
2 cinnamon sticks
1 teaspoon fennel seeds
1 teaspoon each of salt and fresh ground pepper

1 pint fresh figs, halved or 1 cup dried figs soaked
2 tablespoons chopped rosemary

Preheat the oven to 375°F. In a shallow dish combine the flour, salt, and black pepper.  Lightly dredge the meat in the seasoned flour and shake off excess flour.  In a deep side thick sauté or roasting pan over high heat add the grape seed oil.  Sear the meat off on all sides, browning evenly. Remove the heat from the pan and reduce the heat to medium.  Add the garlic and onions and sauté them until they are soft, careful not to brown the vegetables.  Add the red wine and reduce the liquid until almost dry. Add the veal stock and bring to a simmer. Add the short ribs, carrots, potatoes, cinnamon stick, fennel seeds, salt and black pepper into the pan with the braising liquid. Cover the pan with a lid and place in the oven to braise for 2 hours or until the short rib meat is tender and starting to fall off the bone.

Remove the pan from the oven, add the figs and rosemary, and place the pan back in the oven for 15 minutes.  Remove the pan from the oven and allow the meat to rest in the braising liquid for 20 minutes.  Taste the braising liquid for seasoning and adjust seasoning if needed with salt and pepper.  To serve place out four large dinner bowls, divide the meat and vegetables evenly and top with a generous ladle of sauce and serve.

Enjoy with a glass of Syrah or a Rhone blend.