Chef Sondra Bernstein, author of Plats du Jour, one of my favorite wine country cookbooks, shares this sensual recipe for red wine short ribs with black mission figs. The combination of the richly flavored red meat with the sweetness of sensual figs makes this one of my favorite winter recipes for two.

Bernstein is known for creating dishes featuring one of the world’s most iconic aphrodisiacs, figs. So I always love turning to her in summer for suggestions on what to do with the bounty of fresh figs the season offers. But how do you celebrate the seduction of figs in winter? Sondra creates a sauce with dried Mission figs to top her braised short ribs. And we’re incredibly lucky that she’s sharing the secret to her intensely figgy sauce with us.

A key tip for creating a romantic winter date night

I usually encourage steering clear of heavy red meats when creating a meal of seduction. Red meat is hard for the body to digest, which means more blood flow is sent to the stomach.

This is not only why you might feel tired after a big, juicy steak but it also makes it much harder to feel the tingle you need to get lucky. (In other words, if all the blood has gone to your stomach, there’s none to rush to your nether region to help you achieve an orgasmic thrill.)

The key to enjoying these succulent short ribs is portion control. Enjoy a modest serving over a serving of sautéed bitter greens like kale, chard or spinach. The sweet decadence of the fig sauce in combination with the bite of the greens will bring beautiful harmony while keeping you from overindulging and spoiling the after-dinner delights. (And I don’t mean dessert. Wink, wink.)

Braised Short Ribs with Black Mission Figs

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Sondra Bernstein of acclaimed Girl and the Fig restaurant offers this decadent recipe for braised short ribs with black mission figs. 

Course Main Course

Cuisine American

Cooking Style Braising

Seasonal winter

Ingredient Short Rib

Servings 6 servings

Author Sondra Bernstein

Ingredients

For the marinade:

• 3 tablespoons minced garlic
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon chopped parsley
• 1 tablespoon chopped thyme
• ½ cup + 1 cup red wine
• ½ cup extra virgin olive oil
• 1 tablespoon sherry vinegar

For the ribs:

• 6 short ribs 2x3" ribs
• salt & pepper
• 2 tablespoons canola oil
• 3 celery stalks medium dice
• 1 carrot peeled, medium dice
• 2 medium onions medium dice
• 3 roma tomatoes rough chop
• 10 cups Veal Stock can substitute veal demi
• ½ cup diced dried Black Mission Figs
• 1 bouquet garni

Instructions

• Mix together the garlic, salt, pepper, herbs, ½ cup red wine, ½ cup oil and sherry vinegar.
• Pour over the ribs and marinate for at least 12 hours.
• Preheat grill or BBQ.
• Scrape the excess marinade off of ribs and season with salt & pepper. Sear the ribs on each side on the grill. Set the ribs aside.
• Heat 2 tablespoons of oil in a large roasting pan.
• Add the carrots, onions, celery and cook over medium heat until the vegetables are caramelized.
• Add the tomatoes and cook for 5 minutes.
• Deglaze with the red wine.
• Add the veal stock, dried figs, bouquet garni and ribs.
• Bring to a simmer.
• Cover and place pan in oven and roast for 4 hours. Every ½ hour turn ribs and remove excess fat.
• Remove the ribs, smother with sauce and serve.

short rib photo by MJ Wickham

For more of Sondra’s figasmic recipes, check out her stunning cookbook, Plats du Jour; the girl & the fig’s Journey Through the Seasons in Wine Country

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Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide.

Amy is considered a leading authority on aphrodisiacs and her work in the field of aphrodisiac food history and health science is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiacs and has brought her knowledge of aphrodisiac foods to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.

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