Passover begins tonight so I wanted to share a recipe I found from Martha Stewart for Haroset Braised Short Ribs 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!
Ingredients:
- 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