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.

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