Get comfy this winter with some steaming hot short ribs

Meat lover? Expand your recipe book to include the following three mouth-watering (and kosher) rib recipes.

By ELIZABETH KURTZ, GOURMETKOSHERCOOKING.COM
Ribs (photo credit: Courtesy)
Ribs
(photo credit: Courtesy)
For more great kosher recipes go to: www.gourmetkoshercooking.com
One of my favorite comfort food is short ribs, or flanken.  Mouth-watering and soft as it falls off the bone, it is just what the doctor ordered on a cold or rainy winter’s night.  Most of the recipes can be made in a crock-pot or left on a low flame in a Dutch oven so the aroma fills your home but the actual effort is minimal.
Braised Short Ribs
Braised short ribs
Braised short ribs
Ingredients4½ pounds 3-inch-long beef short ribs2 cups dry red wine1 14.5-ounce can diced tomatoes in juices1 6-ounce package sliced button mushrooms½ cup finely chopped onion6 garlic cloves, peeled2 bay leavescrusty bread
PreparationSprinkle ribs with coarse salt and pepper. Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours. Use slotted spoon, transfer ribs to serving bowl. Discard bay leaves. Spoon fat off top of sauce and pour sauce over ribs. Serve with bread.
Mexican Short Ribs
mexican short ribs
mexican short ribs
Ingredients4 pounds short ribs2 tablespoons cumin2 tablespoons chili powder2 teaspoons oregano½ teaspoon pepper1 onion, chopped3 cups salsa½ cup red wine vinegar2 teaspoons minced garlic
DirectionsPreheat oven to 450 degrees. Combine cumin, chili powder, oregano and pepper and rub onto ribs. Place ribs in 13 x 9-inch pan and bake, covered for 1 hour. Pour off fat and reduce oven to 350 degrees. Sprinkle onion over ribs. Combine salsa, vinegar and garlic. Pour sauce over ribs and cover again. Bake for another hour.
Short Ribs in Red Wine
Ingredients
5 pounds short ribs
2 onions, chopped
2 carrots, chopped
2 tablespoons tomato paste
2 cups red wine
2 tablespoons balsamic vinegar
2 cups beef broth
2 bay leaves

Directions
Place all ingredients in a crock pot and cook on low for about 6 - 8 hours (can also be made in a Dutch oven on top of the stove.  Bring to a boil; reduce heat and simmer for any where from 4 to 8 hours.
For more great kosher recipes go to: www.gourmetkoshercooking.com