Short Ribs with Tzimmes
Recipe: #11823
January 11, 2014
Categories: Ribs - Beef, Short Ribs, Jewish, Fathers Day, Passover, Sunday Dinner, Oven Bake, Gluten-Free, Kosher, No Eggs, Non-Dairy, Wine, Beef Dinner, more
"This is comfort food and so good. This is a Jewish Recipe and it uses chicken fat but you could substitute some other fat if wanted. This meat cooks for a long time and is fall off the bone tender goodness."
Ingredients
Nutritional
- Serving Size: 1 (1017.2 g)
- Calories 1064.1
- Total Fat - 50.1 g
- Saturated Fat - 18 g
- Cholesterol - 145.2 mg
- Sodium - 1098.9 mg
- Total Carbohydrate - 102.2 g
- Dietary Fiber - 18.5 g
- Sugars - 39.7 g
- Protein - 51.3 g
- Calcium - 137.1 mg
- Iron - 7.4 mg
- Vitamin C - 43.6 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Season the meat with the salt, pepper and paprika-let stand for one hour.
Step 2
Heat 2 Tb chicken fat in a heavy skillet over medium-high heat - brown the short ribs on all sides, in batches. Transfer the short ribs to an oven proof dutch oven or deep baking dish.
Step 3
Add the remaining chicken fat and the onions to the skillet - saute over medium until the onions are softened - add to the dutch oven or baking dish-pour beef broth over- cover the pot tightly and bake in a 325F oven for 1 hour.
Step 4
After the hour, add the rest of the ingredients to the pot-cover and bake for another 3 hour- uncover and bake for and additional 1 hour - the sauce should reduce but if needed, add more beef broth.
Step 5
Add more salt and pepper , if needed, before serving.
Tips
No special items needed.