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Braised short ribs with prunes
Prep time: 20 minutes
Cook time: 2 1/2 hours
We have received an overwhelming response to Sacramentan George Halaway’s request for lamb shank and short rib recipes. The Mailbox has featured many of them in recent weeks. Here is one more from Peggy Tapping of Sacramento who found this recipe in the San Francisco Chronicle on Feb. 8, 1995. Tapping makes this dish often for guests and says it’s always a hit.
2 pounds beef short ribs
Salt and pepper
2 tablespoons all-purpose flour
1/4 cup olive oil
1 medium onion, finely chopped
1/2 teaspoon cinnamon
1/2 cup fresh orange juice
2 strips orange zest, each 2-by-1/2-inches long, slivered
1 cup beef broth
8 pitted moist-pack prunes
4 small carrots, cut in chunks
Preheat oven to 325 degrees
Season the ribs with salt and pepper, dredge in the flour, shaking off excess.
Heat oil in a heavy oven-proof sautée pan. Add ribs and sauté until they turn a rich, dark color, about 12 minutes; transfer to a plate.
Pour off fat in pan. Reduce heat, add onions and sauté until softened about 5 minutes. Sprinkle with cinnamon. Deglaze pan with orange juice and orange zest; then add broth. Return ribs to pan and turn to coat with sauce.
Cover and bake for 1 1/2 hours. Add the prunes and carrots, then cover and bake for 30 minutes.
To serve: Divide ribs, prunes and carrots among warmed serving plates; keep warm. Taste sauce for seasoning and, if necessary, boil hard to reduce to 2 cups. Spoon sauce over ribs.
Per serving: 470 cal.; 31 g pro.; 26 g carb.; 27 g fat (10 g sat.); 93 mg chol.; 86 mg sod.; 4 g fiber.