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I love to make this traditional Jewish meal on a cold day—not an uncommon occurrence in Minnesota—letting it braise and perfume the air for much of the day. If time permits, and you can resist digging in immediately, cover, refrigerate, and skim off the surface fat the next day. Serve with oven-roasted potatoes and carrots. Ingredients:
5 tablespoons vegetable oil
1 cup all-purpose flour, for dredging
6 beef short ribs, 4 to 5 inches each (about 5 pounds total)
Salt and freshly ground black pepper
1/2 cup beef stock
1 cup tomato sauce
2 large onions, chopped
1 tablespoon minced garlic
1/3 cup dark brown sugar
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Preheat the oven to 350°F.
Heat 3 tablespoons of the oil in a large, heavy skillet over medium-high heat.
Place the flour on a large, shallow bowl or plate. Sprinkle the short ribs all over with salt and pepper. Dredge 3 ribs in the flour, turn to coat, shake off the excess, and place them into the hot oil. Cook until well-browned, about 4 minutes, then turn to brown the other side. Transfer to a large bowl. Heat the remaining oil, and repeat with the remaining 3 ribs. Add these to the bowl and set aside.
In a sauté or braising pan large enough to hold all the ribs in one layer (at least 12 inches), stir together the beef stock, tomato sauce, onions, garlic, and brown sugar. Place over medium-high heat and bring to a boil. Reduce the heat, and simmer, stirring often, 15 to 20 minutes. Place the browned ribs in the pan in one layer.
Cover tightly and bake for 3 hours, until the meat is very tender.
Thomas A. Berg, CEC, AAC, Chef/Owner,
Thomas Berg Catering, Minneapolis, MN Serves 6 Recipe submitted by:
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