Braised Short Ribs With Dried Fruit and Port Wine Sauce

4 pounds boneless short ribs or flanken, thickly sliced

Kosher salt

Freshly ground black pepper

Vegetable oil

4 medium red onions, sliced into half moons

1 medium white onion, sliced into half moons

1 large leek, white part only, washed and sliced into half moons

3/4 cup dried fruit (cherries, apricots, cranberries, in any combination, as desired)

2 tablespoons light brown sugar

2 cups red wine

1 1/4 cups port wine, divided

1 cup beef broth

2 bay leaves

1 teaspoon dried thyme

12 whole black peppercorns

1 bunch parsley stems, leaves reserved and chopped

2 tablespoons cornstarch

Heat oven to 300 degrees.

Season the meat with the salt and pepper. Heat oil as needed in a large ovenproof skillet. In batches, sear the meat on all sides. Do not overcrowd the pan. When all the meat has been seared, transfer it all back to the skillet.

While the meat is searing, in a small bowl combine the dried fruit with the brown sugar, red wine and 1 cup port wine. Set aside.

Cover the meat with the assorted onions. Pour in the dried fruit and wines and the beef broth. In an 8-inch-square, double layer of cheesecloth, tie up the bay leaves, thyme, peppercorns and parsley stems. Submerge this sachet in the liquid of the skillet. Bring the liquid up to a simmer, then transfer skillet to oven. Cook until tender, about 1¨ to 2 hours.

Remove the meat from the skillet and keep warm. Remove and discard the sachet. Place the skillet on the stovetop and bring the liquid to a simmer. In a small bowl combine the cornstarch with the remaining ? cup port wine. Whisk into the simmering liquid. Simmer for 5 more minutes.

Return the meat to the skillet with the sauce, and stir in the chopped parsley. Serve hot.

Serves six to eight.

Chef Jeff Nathan, Abigael's, New York City