Cabernet-Braised Short Ribs With Dried Apricots

By Sunset
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4 pounds beef short ribs, cut through the bone into 2 1/2- to 3-inch pieces

1/2 cup all-purpose flour

About 1 tablespoon salt

About 1 tablespoon pepper

1 tablespoon butter

1 tablespoon olive oil

1 onion (about 10 oz.), chopped

5 cloves garlic, chopped

2 1/2 cups Cabernet Sauvignon

2 tablespoons Dijon mustard

1 cup dried apricots

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