I have really gotten into short ribs this past year. I have tried four or five different recipes, and this one I improvised has made it to my top two list. Slightly sweet, rich, and self-glazing, they couldn't be easier!
3 1/2 to 4 lb. boneless short ribs
2 T. olive oil
sea salt and pepper
8 oz. dried black mission figs (about 1 1/2 cups)
2 c. beef or chicken broth
3 T. Italian tomato paste
1/4 cup honey
1/2 c. rum
1 T. chopped garlic
6-8 sprigs fresh thyme
Preheat oven to 350. In a large dutch oven, on your stove top, salt and pepper the short ribs on both sides, and brown them in the olive oil (about 2 minutes on all four sides).
In a large bowl, combine all the remaining ingredients except thyme, stirring well, and pour over the short ribs. Tuck in the thyme sprigs in two bunches between the short ribs. Cover, and cook at 350 for 3 hours. Check to see that there is liquid in with the ribs, and if necessary, add a little more broth. Serve with creamy polenta, and a salad.