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
December 26, 2010 17:30
2 minute read.
Ribs

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.

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Braised Short Ribs Braised short ribs

Ingredients
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

Preparation
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

Ingredients
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

Directions
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

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


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