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Since 1946, the Gonzales family has grown the rare and fabulous California Blenheim apricots. Grown on our Hollister ranch, we continue to be the farmer, pruner, dryer, packer, and seller of the vanishing Blenheim apricot. We produce the best tasting apricots in the world all "Home Grown in the Flavor Zone"!
In addition to our incredible dried apricots, be sure to discover our variety of nuts (walnuts, pistachios, almonds) and other dried fruits (peaches, pears, prunes, and more). For those who believe less is more, we have dark and delicious unsulfured dried apricots. And don't forget our sweet and tart selection of apricot jams and syrups as well as our decadent chocolate covered fruits and nuts. Simply delicious! Everything here on the ranch is organically grown.
Cabernet-Braised Short Ribs with Dried Apricots
- 4 pounds beef short ribs, cut through the bone into 2 1/2- to 3-inch pieces
- 1/2 cup all-purpose flour
- 1 Tbsp. salt
- 1 Tbsp. pepper
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 1 onion (about 10 oz.), chopped
- 5 cloves garlic, chopped
- 2 1 /2 cups Cabernet Sauvignon
- 2 Tbsp. Dijon mustard
- 1 cup dried apricots
Rinse ribs and pat dry. In a paper bag, combine flour with 1 tablespoon each salt and pepper. Drop ribs into bag and shake to coat. Lift ribs out, shaking off excess flour mixture.
In a heavy 6-quart pan over medium-high heat, melt butter with olive oil. Working in batches, add ribs in a single layer and turn to brown on all sides, about 5 minutes total per batch. With tongs, transfer ribs to a bowl. Discard all but about 2 teaspoons fat in pan.
Reduce heat to medium and add onions and garlic to pan.; stir often until onions are limp, about 6 minutes. Stir in wine, mustard, and apricots, then return short ribs to pan. Cover and bring to a simmer, then reduce heat to maintain a low simmer and cook, turning ribs once or twice to submerge meat, until very tender when pierced, about 2 to 2 1/2 hours.
With tongs or slotted spoon, transfer short ribs to individual wide, shallow bowls or a serving bowl. Skim off and discard any fat from pan juices. Boil juices over high heat until reduce to about 3 cups. Season to taste with more salt and pepper. Pour juices over ribs.
Makes 4 or 5 servings.
Recipe by Diana Zackey featured in Sunset Magazine, December 2005