2

Beef Short Ribs

I discovered this recipe many years ago from one of my many cooking magazines ( I think Cuisine at Home). I have made it so many times since I originally wrote it down that it has become my go-to Seudah recipe over the years. It is always a HUGE HIT! If you can not beef short ribs, this recipe works well with flanken or any time of rib meat.

Beef Short Ribs

6 beef short ribs, seasoned with kosher salt and pepper

2 cups diced onions

3 Tbsp. minced garlic

5 Tbsp. olive oil, divided

1 can diced tomatoes in juice

1 can (14 oz.) low sodium beef broth

1 cup dry red wine

½ cup ketchup

¼ cup packed brown sugar

2 Tbsp. yellow mustard

2 Tbsp. cider vinegar

2 Tbsp. Worcestershire sauce

2 tsp. minced fresh rosemary leaves

1 tsp. ground cumin

2 bay leaves

Sear 3 ribs in 1 ½ Tbsp. oil in a large Dutch oven over high heat. Brown ribs on all sides, 6-8 minutes total, then transfer to a platter. Brown remaining ribs in the same manner, adding another 1 ½ Tbsp. oil. Remove ribs to a platter. Drain grease from the pot; return to the burner.

Sauté onion, and garlic in remaining 2 Tbsp. oil over medium-high heat, scraping up any brown bits from the bottom of the pot. Cook until onion is soft, about 8 minutes.

Add tomatoes with juice, broth, wine, ketchup, brown sugar, mustard, vinegar, Worcestershire sauce, rosemary, cumin, and bay leaves; bring to a simmer. Return ribs to pan, cover with tight fitting lid, and bring to a boil. Reduce heat to a simmer; cook ribs 1 hour.

Periodically check to be sure liquid is bubbling; adjust heat as needed. Rearrange ribs in the pot, then cover and simmer another 1 ½ hours, or until meat is fork tender and easily comes off the bones. Transfer ribs to platter.

Skim off any fat floating on top of the liquid, then increase heat to high. Boil liquid 10 minutes, stirring occasionally, until liquid is slightly thickened. Remove bay leaves; season sauce with salt and pepper before serving over short ribs.

Recipe adapted from Cuisine at Home.

Print Friendly
Print Friendly and PDF

About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (2)

Trackback URL | Comments RSS Feed

  1. Miriam says:

    What size can of diced tomatoes? 15oz or 28oz? Thanks!

Leave a Reply




If you want a picture to show with your comment, go get a Gravatar.

Jewish Newspaper