Here's all you need:
1 bottle of red wine
3 Tbs. Dijon Mustard
6 cloves of garlic
1 package of dried apricots
1 package short ribs
The first step is to get a large zip lock bag and add 2 Tbs. of flour, and 1 Tsp. each of salt and pepper. Add 2-3 of the ribs to the bag, zip it shut and shake to coat.
When done, place them on a plate and set side so that you can free up the pan to make the sauce.
In a medium size bowl, whisk together 1 bottle of red wine and 3 Tbs. of Dijon mustard. Chop the garlic cloves and cook for about 2 minutes.
Then add your wine mixture and stir to loosen the brown bits from the bottom of the pan. The last step is to add the browned ribs and the apricots. Add as much beef broth as you need to bring the level of the liquid up so that it almost covers the ribs. Bring to a boil, then reduce to low, cover the pan and simmer for about 3 hours.
It's amazing how the sauce changes to a thick brown gravy. The meat is so tender that you won't need anything but a fork to eat it!
I chose to ladle the ribs and gravy over mashed cauliflower, but feel free to use either egg noodles or mashed potatoes.