<http://schema.org/recipeInstructions>
" Season short ribs with salt and pepper. Working in batches, brown ribs in a large Dutch oven over medium-high heat, about 4 minutes per side. Transfer to a plate and set aside. Add garlic to pot and cook over medium heat until browned, about 2 minutes. Add wine and mustard and stir, scraping up browned bits from bottom of the pan. Add apricots and reserved ribs and increase heat to high, bringing liquid to a boil. Reduce heat to medium-low, cover pot, and simmer until ribs are so tender that meat falls off the bone, about 3 hours. Skim excess fat from braising sauce. (Alternatively, after step 1, add browned ribs and all other ingredients to a slow cooker and cook on low, following manufacturer&amp;#039;s instructions, until ribs are so tender that meat falls off the bone, about 8 hours.) Serve meat and apricots in a shallow bowl with braising sauce."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a3564/red-wine-apricot-braised-short-ribs-recipe-clv0211/?click=recipe_sr>