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.

December 26, 2010 17:30
2 minute read.

Ribs . (photo credit: Courtesy)

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4½ pounds 3-inch-long beef short ribs
2 cups dry red wine
1 14.5-ounce can diced tomatoes in juices
1 6-ounce package sliced button mushrooms
½ cup finely chopped onion
6 garlic cloves, peeled
2 bay leaves
crusty bread

Sprinkle 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

4 pounds short ribs
2 tablespoons cumin
2 tablespoons chili powder
2 teaspoons oregano
½ teaspoon pepper
1 onion, chopped
3 cups salsa
½ cup red wine vinegar
2 teaspoons minced garlic

Preheat 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

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

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.

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