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Braised Orange-Ginger Short Ribs with Dried Apricots
- 4 large oranges
- 3/4 cup hoisin sauce
- 1/3 cup tomato paste
- 2 garlic cloves, minced
- 1 2-inch piece fresh ginger, peeled, cut crosswise into thin slices
- 12 3- to 4-inch-long meaty beef short ribs (about 4 1/2 pounds), top membrane trimmed
- 24 dried apricots
- Chopped fresh parsley
Directions:View on Bon Appetit
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