Braised Short Ribs of Beef with Red Wine Apricots and Black Olives

Ingredients

• 8 beef short ribs (6 ounces each) or beef flanken
• Kosher salt and freshly ground black pepper
• 2 tablespoons unbleached all-purpose flour, for dusting
• 2 tablespoons vegetable oil
• 3 ounces smoked bacon, cut into 1 by 1/4-inch lardons
• 2 medium carrots, peeled and chopped into 1/2-inch dice
• 1 medium onion, chopped into 1/2-inch dice
• 16 garlic cloves, smashed
• 1 tablespoon tomato paste
• 2 cups dry red wine
• 1/2 cup brandy
• 2 bay leaves
• 1 tablespoon fresh thyme leaves
• 1 teaspoon celery seeds
• 2 cinnamon sticks
• 5 whole cloves
• 2 cups canned, low-sodium chicken broth
• 18 dried apricot halves
• 1/3 cup Kalamata olives, pitted
• 2 tablespoons chopped fresh flat-leaf parsley

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