Short Rib Tsimmes Recipes

Steps:

• Preheat the oven to 500 degrees F.
• Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes.
• Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat. Add the anchovies and stir to melt them into the oil. Add the garlic, bay leaves, onions, and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes.
• Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more.
• Reserve 4 short ribs for another meal. Add the remaining ribs (on or off the bone) to the sauce. Divide among serving dishes and top with the parsley, fennel fronds, a sprinkle of zest and some pecorino. Serve with the bread for mopping up the sauce.

Steps:

• A day before serving, heat the oven to 350 degrees.
• Season the meat with 1 tablespoon salt and 1 1/2 teaspoons pepper.
• Put the meat and the bay leaf in a Dutch oven or other large, heavy pot, and add enough water to cover (about 8 cups). Bake, covered, for about an hour, then remove from heat, let cool and refrigerate overnight.
• The next day, the fat will have congealed on top; using a slotted spoon, remove and discard the layer of fat.
• Add the sweet potatoes, onions, carrots and prunes to the meat, and stir to combine. Bake, covered, for another hour, then remove the lid and cook until the potatoes are cooked, the meat is tender and the water is reduced, another 30 minutes to 1 hour. Season to taste. If there is more broth than you'd like, ladle some out and save for another use. Sprinkle with parsley just before serving.

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.

Steps:

• Season short ribs with garlic powder, salt, and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Saute onions in hot oil until softened and translucent, 7 to 10 minutes; transfer to a bowl
• Reduce heat to medium and add remaining tablespoon oil to the skillet. Cook short ribs in hot oil until browned on all sides, 2 to 4 minutes per side; transfer to a slow cooker.
• Stir sweet potatoes, carrots, onions, prunes, honey, and cloves together in a large bowl. Pour onion mixture over short ribs into slow cooker.
• Cook on Low for 8 hours.

Steps:

• 1. Mix 2 teaspoons of the salt and pepper and rub it into the beef. Place in a Dutch oven or heavy pot with the onions and brown slowly over a medium heat. Add the flour, mixing well. Add the water, stirring, until it reaches the boiling point. Cover and simmer slowly for about 1 hour.
• 2. Mix the honey in with the meat, then add the vegetables and remaining salt. Cover and bake in a preheated 375-degree oven for an hour and a half, removing the cover for the last 15 to 20 minutes. Taste and adjust seasonings, if necessary.

Steps:

• Season short ribs with garlic powder, salt, and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Saute onions in hot oil until softened and translucent, 7 to 10 minutes; transfer to a bowl
• Reduce heat to medium and add remaining tablespoon oil to the skillet. Cook short ribs in hot oil until browned on all sides, 2 to 4 minutes per side; transfer to a slow cooker.
• Stir sweet potatoes, carrots, onions, prunes, honey, and cloves together in a large bowl. Pour onion mixture over short ribs into slow cooker.
• Cook on Low for 8 hours.

Steps:

• Place the first seven ingredients in a 5- or 6-qt. slow cooker. Combine orange juice, honey, ginger, cinnamon, pie spice, orange zest and salt; pour over top and mix well., Cover and cook on low until vegetables are tender, 5-6 hours. Dollop servings with yogurt if desired.

Steps:

• Preheat the oven to 400 degrees F.
• Spray a sheet pan with Pam, place the short ribs on it,sprinkle with salt and pepper and roast for 15 minutes. Remove from the oven.
• Reduce the oven temperature to 300 degrees F.
• Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots and cook over medium-low heat for 20 minutes, stirring occasionally.
• Add the garlic and cook for another 2 minutes.
• Add the 3 tablespoons of tomato paste. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes.
• Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine or put in cheesecloth, add to pot.
• Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar.
• Bring to a simmer over high heat.
• Cover the Dutch oven and bake in oven for 2 hours or until the meat is very tender.
• Carefully remove the short ribs from the pot and set aside.
• Discard the herbs and skim the excess fat.
• Take the veggies out and reduce the beef stock on stove top, about 20 minutes.
• Put the ribs back into the pot and heat through.