Short Rib Tsimmes Recipes

BEEF SHORT RIBS

Steps:

• Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, 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 fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, 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 and add to the pot.
• Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake 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. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

SLOW COOKER TZIMMES

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.

SHORT RIB TSIMMES

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.

SHORT RIBS BAREFOOT CONTESSA STYLE

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.

TSIMMES (BEEF, CARROT AND SWEET POTATO STEW)

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.

EASY BEEF TZIMMES

Steps:

• Heat the oven to 250°F heat a large skillet or Dutch oven over high heat. Meanwhile, season the short ribs on all sides with salt and pepper and coat with baking spray. Brown on all sides in the hot skillet. Add the remaining ingredients, stirring to combine and lifting the browned ribs to allow the liquid to flow all around them. Cover and heat to boiling place in the oven and bake for 2 hours. Serve the short ribs with the vegetables.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.