Susie Fishbein includes this recipe for Dry Rub Short Ribs in her Passover by Design cookbook. She writes that the slow braise in wine makes these ribs melt-in-your-mouth delicious. And she suggests serving them over mashed potatoes.
Ingredients:
- 2-3 large racks of beef ribs, not cut into spare ribs, or flanken *
- 3 tablespoons olive oil
- coarse sea salt or kosher salt
- freshly ground black pepper
- 2 carrots, unpeeled, cut in half
- 1 parsnip, unpeeled, cut in half
- 1 stalk celery, cut in half
- 3 cloves fresh garlic, peeled
- 1 onion, cut into quarters; leave end root attached so it stays together
- 3/4 ounce fresh thyme or 1 teaspoon dried
- 1 bottle Syrah or other red wine
- SPICE RUB:
- 1 tablespoon dried oregano
- 1 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup dark brown sugar
Preparation:
* When buying the meat, leave fat on meat side (can always be trimmed later but you need it or the ribs will be dry), trim fat from bone side, allow 2 bones per person.
1. In a large soup pot over medium heat, heat the olive oil.
2. Season both sides of the ribs with salt and black pepper.
3. Sear meat on both sides until nicely browned; about 6-7 minutes per side. 4. When the meat is seared on both sides, add carrots, parsnip, celery, garlic, onion, and thyme. Add the wine. Add water to cover completely.
5. Reduce the heat to medium-low and cover the pot. Slowly braise the ribs for 1 1/2-2 hours. Remove the ribs from the pot. Cool. The recipe can be prepared in advance up to this point. When ready to serve, cut into individual portions.
6. You can cook the braising liquid, reducing it down to use for a gravy for this or another dish. You can also freeze it and use for beef stock.
7. Bring meat to room temperature. Prepare the spice rub: In a bowl, combine oregano, cinnamon, garlic powder, onion powder, paprika, crushed red pepper flakes, and brown sugar. Rub into the meat.
8. Get a large skillet very hot. Add a drizzle of olive oil. Sear the meat for just a few minutes; it is already cooked.
9. To serve, stack 2 for individual serving, or pile on a platter.
YIELDS: 6 servings
SOURCE: Passover by Design, by Susie Fishbein. Recipe reprinted with permission from Mesorah Publications.
1. In a large soup pot over medium heat, heat the olive oil.
2. Season both sides of the ribs with salt and black pepper.
3. Sear meat on both sides until nicely browned; about 6-7 minutes per side. 4. When the meat is seared on both sides, add carrots, parsnip, celery, garlic, onion, and thyme. Add the wine. Add water to cover completely.
5. Reduce the heat to medium-low and cover the pot. Slowly braise the ribs for 1 1/2-2 hours. Remove the ribs from the pot. Cool. The recipe can be prepared in advance up to this point. When ready to serve, cut into individual portions.
6. You can cook the braising liquid, reducing it down to use for a gravy for this or another dish. You can also freeze it and use for beef stock.
7. Bring meat to room temperature. Prepare the spice rub: In a bowl, combine oregano, cinnamon, garlic powder, onion powder, paprika, crushed red pepper flakes, and brown sugar. Rub into the meat.
8. Get a large skillet very hot. Add a drizzle of olive oil. Sear the meat for just a few minutes; it is already cooked.
9. To serve, stack 2 for individual serving, or pile on a platter.
YIELDS: 6 servings
SOURCE: Passover by Design, by Susie Fishbein. Recipe reprinted with permission from Mesorah Publications.
