Feb 11, 2013
Comfort Foods for Warm Winter

Braised short ribs cooked low and slow, the smell and taste of this dish is glorious to warm up a cold winter evening.

By Joy of Kosher Magazine

Braised Short Ribs

The short ribs are cooked low and slow with an incredible combination of ingredients. When they are done, the meat literally falls off the bone. The smell and taste of this dish is glorious.

Times
Prep Time : 20 min
Cook Time : 3 hour

Serves: 4 main or 8 appetizers
Ingredients
4 pounds short ribs or beef flanken with bones
1 small onion, chopped
1 tablespoon of fresh ginger grated
2 clove of garlic grated
1 cup dry red wine
1/3 cup tomato paste
1 cup orange juice
˝ cup brown sugar
˝ cup soy sauce
1 teaspoons chili paste or 1 teaspoon chili flakes (add more or less depending on your tolerance of spicy food)

Directions
Heat two tablespoons oil in large pot. Season meat with a bit of salt and pepper.

Sear meat for four minutes on each side or until nicely browned. Take out meat. Set aside.

Lower flame and add 1 tablespoon of oil.

In the same pot of seared meat, sauté onion, ginger, and garlic until onion is translucent.

Pour wine in pot to deglaze and bring to a simmer.

Add tomato paste, orange juice, brown sugar, soy sauce and chili paste, bring to a simmer.

Place meat in liquid and pour enough water to just about cover the meat.
Simmer on low for 2 hours.

Place meat on serving dish and keep sauce in pot.
Bring sauce to a boil, then simmer for ten minutes to thicken and reduce the sauce.

Pour sauce over meat and serve with rice or pappardelle pasta.

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The Late Winter/Purim issue is packed with over twenty creative mishloach manot ideas, outrageously edible gifts, and gourmet popcorn that’ll be very “pop”ular with friends and family! You’re invited to Jamie’s all-American, down-home, little-bit country, little-bit-cowboy Purim party. Shifra shares winter desserts and Jason Cohen highlights healthy winter comfort foods to keep you warm and cozy all month long. Learn to make your own version of Oreos (sandwich Cookies) with your favorite flavor combos, heavenly hamantashen recipes and holiday drinks that are downright delicious.

Check out www.joyofkosher.com/magazine for a sneak peek, contests and to subscribe to Joy of Kosher Magazine for yourself, or give "the gift that keeps on coming."



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Opinions and Comments
1
mm looks good!
how about low cal comfort foods? ;)
(2/11/2013 2:45:16 PM)
2
Love it
Amazing photographs of the food and clear and simple recipes!
(2/11/2013 2:58:00 PM)
3
yum
looks amazing. your stuff r delicious!
(2/11/2013 3:15:56 PM)
4
Looks good!
Yum!!! I have a subscription to the magazine, and they always have a mix of new interesting healthy and decadent food;) definitely recommended from a foodie fan!
(2/11/2013 5:12:59 PM)
5
cool
Looks awesome And I Love That Type Of Passta
(2/11/2013 5:34:34 PM)
6
yum!
those cookies look yummy!
(2/11/2013 6:20:46 PM)
7
Great magazine
Loved your last issue! Very nice new and different ideas.
(2/11/2013 7:33:16 PM)
8
the best cookbook
they have really good recipes!!
(2/11/2013 7:52:03 PM)
9
Gourmet Popcorn
who thinks up the ideas in this magazine - they are always so interesting and different. Nice to see such a professional/"with it" publication on the kosher market
(2/11/2013 8:18:12 PM)
10
ADAPT FOR CHICKEN?
For non meat eaters: How would we adapt this recipe for chicken?
(2/12/2013 2:58:10 AM)
11
yuuuum
this is great!!!! btw, the mag is FANTASTIC and the shalach monis tips r incredible!
thank oyu
(2/12/2013 8:56:38 AM)
12
OMG IM OBSSESED WIT JOY OF KOSHER!!!!
(2/12/2013 10:15:49 AM)
13
love it!
just bought the mag! so excited
(2/12/2013 11:18:05 AM)
14
thank you!
joy of kosher, you bring joy to kitchen!
(2/12/2013 11:18:40 AM)
15
a tomim fun tamchai temimim
to you guys who dont eat beef you can use bison or can use dark chicken and try with the chicken on the bone with white wine and chicken stalk. after searing the chicken saute onion garlic and mushrooms deglaze with the wine after 3 minuts add the stalk
put in oven 275 for 3 hours let rest then reduce the sauce by half season and enjoy with a parsnip potato mash or a rice pelaf.and of course a nice Herzog russian river chardanay!
(2/12/2013 2:26:07 PM)
16
You rock!!!!
This Purim issue is full of great ideas. I'm loving every page.
(2/12/2013 3:39:50 PM)
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