Succulent Braised Short Ribs Recipe: A Hearty Passover-Friendly Dish

Indulge in the rich, melt-in-your-mouth goodness of our Braised Short Ribs, a perfect centerpiece for your Passover or Sunday dinner. This recipe combines tender flanken-style short ribs with a flavorful blend of vegetables, herbs, and kosher-for-Passover red wine, resulting in a dish that’s both comforting and elegant. Follow our step-by-step guide to create a meal that will leave your guests asking for seconds!

Ingredients:

• 2 tablespoons kosher for Passover vegetable oil
• 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds)
• Kosher salt and freshly ground pepper
• 1 large onion, finely chopped
• 2 carrots, chopped
• 3 celery ribs, sliced
• 6 garlic cloves, smashed
• One 750-milliliter bottle kosher for Passover dry red wine, such as Cabernet Sauvignon
• 4 thyme sprigs
• 1 rosemary sprig
• 3 cups chicken stock

Preparation:

In a large skillet, heat the oil over moderate heat. Season the ribs generously with salt and pepper. Add them to the skillet and cook, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.

In the same skillet, add the onion, carrots, and celery. Cook over low heat, stirring occasionally, until very soft and lightly browned, about 15 minutes. Add the garlic and cook for another 5 minutes. Pour in the wine and add the thyme and rosemary sprigs. Bring to a boil over high heat.

Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once for maximum flavor infusion.

Preheat the oven to 350°F. Transfer the ribs and marinade to a large casserole dish, preferably cast-iron. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart.

Uncover and continue to braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.

Using a slotted spoon or spider, transfer the meat to a clean shallow baking dish, discarding any bones that fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; you should have about 2 cups. Keep warm in a saucepan over low heat.

Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the ribs to plates, spoon the sauce on top, and serve immediately.

Enjoy this decadent, flavorful dish that’s sure to become a family favorite!