Adapted from The New Yiddish Kitchen
Traditional Jewish Meals Made Healthier
by Simone Miller and Jennifer Robbins
Page Street Publishing
There’s something so decadent about short ribs, and these are certainly no exception. These are sophisticated enough to serve for a holiday dinner or special supper, but are simple enough to prepare anytime.
2 pounds boneless beef short ribs
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons (10 ml) avocado oil or Schmaltz
1 large onion, large dices (about 2 cups
3 carrots, large dices (about 1 cup
4 stalks celery, large dices (about 1 cup
6–8 cloves garlic, peeled
½ cup (120 ml) balsamic vinegar
1 ½ cups (350 ml) chicken broth
2 sprigs rosemary
4–5 sprigs thyme
Preheat the oven to 300ºF. Season the short ribs on both sides with the salt and pepper.
In a Dutch oven, sear the short ribs in oil over high heat for 3 minutes on each side, or until nicely browned. Remove from the pan and set aside.
Add the onions, carrots, celery and garlic cloves to the pan, and sauté for 4–5 minutes, or until browned and beginning to soften.
Add balsamic vinegar, chicken broth and fish sauce, scraping up any browned bits that have stuck to the bottom. Simmer for 1–2 minutes. Add rosemary and thyme sprigs.
Place the short ribs back in the pot, trying to get them beneath the vegetables so they are completely submerged in the sauce and vegetables.Cut a circle out of a piece of parchment paper, and place it over the contents of the pot and cover it with the lid.
Set the Dutch oven in the oven and roast for 2–2 ½ hours.
Remove the short ribs from the Dutch oven and set the pot over high heat. Boil the sauce until reduced by about half and thickened slightly, about 10 minutes. Pour the sauce back over the ribs and serve or store until the next day.
Bubbe's tip: Boneless short ribs? Oy gevalt. If using bone-in ribs like I always have, just increase the cooking time by 30 minutes, and plan about 1 pound (455 g) per person.
Recipe: Kosher, meat