By: Elizabeth Kurtz
A few more Passover recipes that meet my criteria for this year, nothing fussy, ingredients that are easy to find, make-ahead friendly, and of course full of flavor. Wishing you all a meaningful Seder and some healthy time with family.
BRAISED SHORT RIBS WITH TOMATOES AND MUSHROOMS
Serves 8
Make this in the crockpot or on the stove top, it’s super simple, make-ahead friendly and full of flavor. I actually make it all year round. For the crock pot method, just place everything in the crock-pot and cook on high for 7 – 8 hours. Skim off the fat before serving. I do miss the browning of the meat and all the flavor that adds but you cannot beat the ease of making it in the crock-pot. Feel free to add carrots or parsnips to this too.
- ¼ cup extra-virgin olive oil (use 2 tablespoons if making in crock-pot)
- 1 onion, chopped
- 2 tablespoons fresh chopped garlic
- 5 lbs. bone-in short ribs (silver tip roast or french roast)
- 1 lb button mushrooms, sliced thick
- 1 (29 ounce) can diced tomatoes, with juice
- 1 cup red wine
- 1 cup beef broth
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Garnish: fresh parsley, optional
- Heat oil in a large stockpot over medium-high heat. Add onion and garlic and cook until softened, about 4 minutes. Add meat and brown on both sides, about 6 minutes total. Remove meat.
- Add mushrooms, tomatoes with juice, wine, broth, thyme, salt and pepper, and stir, scraping up browned bits from the bottom of the pan. Bring to boil and add meat back to pot, reduce heat to simmer and cook, partially covered 3 to 3 ½ hours, until meat is very tender. Serve warm with pan juices.
- Best made a day or two ahead of time. Scrape off fat, before reheating and serving. (Aish.com)
