Beefy short ribs get a sweet, tangy makeover with aromatic Spiced Fig Not Ketchup. Serve over mashed potatoes or polenta.
3 pounds beef short ribs (bone-in or boneless)
Salt and freshly ground black pepper
1 Tablespoon olive oil
1 cup red wine
6 shallots, peeled and sliced
1 ½ cups dried figs, halved lengthwise
1 bottle Spiced Fig Not Ketchup
*3 hours | 6 servings
Note: If you prefer to make these in a slow cooker, proceed as written through step 3, then add all ingredients (including wine from deglazing pot) to a slow cooker and cook on low 6-8 hours.