Sharing special foods is one custom of Hanukkah and chef Jeff Nathan, says this recipe would make a festive centerpiece for a family feast. It's a comfort-food kind of dish, cooked mostly in the oven, Nathan points out, and the dried fruit and wine give the dish a warm flavor for the wintry season.

Nathan operates the cafe-restaurant Abigael's at the Museum, located at the Museum of Jewish Heritage — A Living Memorial to the Holocaust, in New York City

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Makes 6 to 8 servings

4 pounds boneless short ribs or flanken, thickly sliced

Kosher salt

Freshly ground black pepper

Vegetable oil

4 medium red onions, sliced into half moons

1 medium white onion, sliced into half moons

1 large leek, white part only, washed and sliced into half moons

¾ cup dried fruit (cherries, apricots, cranberries, in any combination, as desired)

2 tablespoons light brown sugar

2 cups red wine

1 cup port wine, plus ¼ cup port wine (reserve for sauce)

1 cup beef broth

2 bay leaves

1 teaspoon dried thyme

12 whole black peppercorns

1 bunch parsley stems, leaves reserved and chopped

2 tablespoons cornstarch

Season the meat with the salt and pepper. Heat oil as needed in a large ovenproof skillet. In batches, sear the meat on all sides. Do not overcrowd the pan. When all the meat has been seared, transfer it all back to the skillet.

While the meat is searing, in a small bowl combine the dried fruit with the brown sugar, red wine and 1 cup port wine. Set aside.

Cover the meat with the assorted onions. Pour in the dried fruit and wines and the beef broth. In an 8-inch-square, double layer of cheesecloth, tie up the bay leaves, thyme, peppercorns and parsley stems. Submerge this sachet in the liquid of the skillet. Bring the liquid up to a simmer, then transfer skillet to a preheated 300 F oven. Cook until tender, about 1½ to 2 hours.

Remove the meat from the skillet and keep warm. Remove and discard the sachet. Place the skillet on the stovetop and bring the liquid to a simmer. In a small bowl combine the cornstarch with the remaining ¼ cup port wine. Whisk into the simmering liquid. Simmer for 5 more minutes.

Return the meat to the skillet with the sauce, and stir in the chopped parsley. Serve hot.

(From Jeff Nathan of Abigael's at the Museum)

By The Associated Press