Braised Orange-Ginger Short Ribs with Dried Apricots

Preheat oven to 300.

Remove four 4 x 1 inch strips of orange peel from 4 oranges, grating the remainder of the peel.

Squeeze out 1 1/4 cups orange juice and add to:

3/4 cup hoisin sauce
1/3 cup tomato paste
2 cloves garlic, minced
1 2inch piece fresh ginger, peeled and cut crosswise into thin slices

Place 4 1/2 lb. meaty beef short ribs, top membrane trimmed into a large heavy ovenproof pot.
Pour orange mixture over ribs.
Stir in 24 dried apricots nad orange strips and peel.

Cover and bake for 2 hours.
Reduce temperature to 250 and cook one hour longer.

Pretty up when serving with parsley if desired.