Passover begins tonight so I wanted to share a recipe I found from Martha Stewart that is Passover-friendly. The recipe can be made ahead of time and reheated but I just made it all in one day (this is definitely a recipe that involves some time to make– 5-ish hours. It might work well as a slow cooker dish. I will have to try that in the future!)
The short ribs are braised in Manischewitz wine and then served with a deconstructed Haroset, resulting in a really delicious dish!
- 2 pounds boneless beef short ribs
- Coarse salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil, divided
- 5 small carrots (about 1 pound), 1 roughly chopped, 4 halved lengthwise and reserved
- 1 celery stalk, roughly chopped
- 1 medium onion, roughly chopped
- 3/4 teaspoons ground cinnamon
- 4 cups Blackberry Manischewitz wine
- 3/4 cups red-wine vinegar
- 1/4 bunch fresh thyme
- 1/4 bunch fresh curly-leaf parsley, plus sprigs for garnish
- 1 bay leaf
- 1/2 cup walnut halves, for garnish
- 1 Granny Smith apple, cored and cut into wedges
Preheat your oven to 325 degrees. Place racks in middle and lower thirds of the oven. Pat dry the short ribs with paper towels and generously season with salt and pepper. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.
Sear half of the short ribs on all sides until golden brown, about 4 minutes per side. Transfer to a plate. Repeat with remaining short ribs.
Heat 2 tablespoons oil in the pot over medium heat. Add the chopped carrot, celery, and onion and season with salt and pepper. Cook, stirring occasionally, until softened, about 8 minutes.
Add the cinnamon and stir until vegetables are evenly coated.
Add wine, vinegar, and herbs, scraping up the browned bits with a wooden spoon.
Add back the short ribs and any accumulated juices to pot, nestling them into vegetables and liquid to form a single layer (as best you can– it might be a tight fit depending on the size of your Dutch oven).
Bring to a simmer, cover pot, and transfer to the oven. Braise until short ribs are very tender, 3 to 3 1/2 hours.
While the ribs cook, toss the walnuts with remaining tablespoon oil on a rimmed baking sheet and season with salt and pepper. Toast on lower oven rack until golden brown, 20 to 25 minutes, tossing halfway through. Let cool.
Remove the short ribs from pot. Pour braising liquid through a fine sieve into a bowl, pressing on solids to remove as much liquid as possible.
Discard solids and transfer liquid to a fat separator; pour off fat. (If you don’t have a fat separator, you can also add the liquid to a container and refrigerate. Skim off the top layer of fat after about 20 minutes in the fridge)
Return the liquid to the pot and add reserved halved carrots to pot and simmer until crisp-tender, about 13 minutes.
Add apples and simmer, stirring occasionally, until both carrots and apples are tender, about 12 minutes more. Braising liquid should be thick enough to coat the back of a spoon; if it’s not, transfer carrots and apples to bowl with short ribs and reduce braising liquid until thickened. Season sauce with salt and pepper.
Divide short ribs, carrots, and apples among 4 shallow bowls, spooning braising liquid over the ribs. Garnish with walnuts and parsley sprigs.
By the time I was ready to serve the ribs, my boyfriend and I were ravenous — it smelled so good in our apartment while it was cooking!
The ribs came out so tender and juicy. I really liked the sweetness of this recipe; I usually make my ribs in a tangy or spicy sauce so this was new and really tasty!