Reviews (1) Add Rating & Review 79 Ratings 5 star values: 15 4 star values: 14 3 star values: 24 2 star values: 20 1 star values: 6 Martha Stewart Member Rating: 5 stars 08/15/2013 This is an amazing recipe. Made it for Passover and my dad STILL talks about it. I did use the short ribs on the bone.....they were perfect!
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Gallery Haroset-Braised Short Ribs Credit: Johnny Miller Recipe Summary prep: 2 hrs total: 13 hrs Servings: 8
Ingredients Ingredient Checklist 3 1/2 pounds meaty boneless beef short ribs, cut into 3-inch pieces Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil, divided, plus more for searing, if necessary 10 small carrots (about 1 pound), 2 chopped into 2-inch pieces, 8 halved lengthwise and reserved 2 celery stalks, cut into 2-inch pieces 1 medium onion, cut into 2-inch pieces 1 3/4 teaspoons ground cinnamon 7 1/2 cups Manischewitz wine (from three 750-mL bottles) 1 1/2 cups red-wine vinegar 1/2 bunch fresh thyme 1/2 bunch fresh curly-leaf parsley, plus sprigs for garnish 1 bay leaf 1 cup walnut halves, for garnish 2 Granny Smith apples, cored and cut into 1-inch-thick wedges
Gallery Haroset-Braised Short Ribs Credit: Johnny Miller
Recipe Summary prep: 2 hrs total: 13 hrs Servings: 8
Gallery
Haroset-Braised Short Ribs Credit: Johnny Miller
Haroset-Braised Short Ribs
Credit: Johnny Miller
Haroset-Braised Short Ribs
Recipe Summary prep: 2 hrs total: 13 hrs Servings: 8
Recipe Summary
prep: 2 hrs total: 13 hrs
Servings: 8
prep: 2 hrs
total: 13 hrs
prep:
2 hrs
total:
13 hrs
Servings: 8
8
Ingredients
Ingredients
- 3 1/2 pounds meaty boneless beef short ribs, cut into 3-inch pieces Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil, divided, plus more for searing, if necessary 10 small carrots (about 1 pound), 2 chopped into 2-inch pieces, 8 halved lengthwise and reserved 2 celery stalks, cut into 2-inch pieces 1 medium onion, cut into 2-inch pieces 1 3/4 teaspoons ground cinnamon 7 1/2 cups Manischewitz wine (from three 750-mL bottles) 1 1/2 cups red-wine vinegar 1/2 bunch fresh thyme 1/2 bunch fresh curly-leaf parsley, plus sprigs for garnish 1 bay leaf 1 cup walnut halves, for garnish 2 Granny Smith apples, cored and cut into 1-inch-thick wedges
Directions
Preheat oven to 325 degrees. Place racks in middle and lower thirds. Pat dry short ribs with paper towels and generously season with salt and pepper. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Working in 2 batches, and adding more oil if necessary, sear short ribs on all sides until deep golden brown, about 4 minutes per side, transferring to a clean plate as seared. Wipe out pot.
Heat 2 tablespoons oil in pot over medium heat. Add chopped carrots, celery, and onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 8 minutes. Add cinnamon and stir until vegetables are evenly coated. Add wine, vinegar, and herbs, scraping up the browned bits with a wooden spoon. Add short ribs and any accumulated juices to pot, nestling them into vegetables and liquid to form a single layer. Bring to a simmer, cover pot, and transfer to oven. Braise until short ribs are very tender, 3 to 3 1/2 hours.
Meanwhile, toss walnuts with remaining tablespoon oil on a rimmed baking sheet and season with salt and pepper. Toast on lower oven rack until golden brown, 20 to 25 minutes, tossing halfway through. Let cool.
Remove short ribs from pot; season with salt. Pour braising liquid through a fine sieve into a bowl, pressing on solids to remove as much liquid as possible. Discard solids and transfer liquid to a fat separator; pour off fat.
If serving short ribs the same day, return liquid to pot and proceed to step 6. Otherwise, they can be refrigerated up to 5 days. Before proceeding to step 6, reheat ribs, then transfer them to a bowl; keep lightly covered with plastic wrap to prevent them from drying out.
Add reserved halved carrots to pot and simmer until crisp-tender, about 13 minutes. Add apples and simmer, stirring occasionally, until both carrots and apples are tender, about 12 minutes more. Braising liquid should be thick enough to coat the back of a spoon; if it’s not, transfer carrots and apples to bowl with short ribs and reduce braising liquid until thickened. Season sauce with salt and pepper. Discard bay leaf. Divide short ribs, carrots, and apples among 8 shallow bowls, spooning braising liquid around. Garnish with walnuts and parsley sprigs.
Reviews (1)
Add Rating & Review 79 Ratings 5 star values: 15 4 star values: 14 3 star values: 24 2 star values: 20 1 star values: 6
Martha Stewart Member Rating: 5 stars 08/15/2013 This is an amazing recipe. Made it for Passover and my dad STILL talks about it. I did use the short ribs on the bone.....they were perfect!
Reviews (1)
Add Rating & Review 79 Ratings 5 star values: 15 4 star values: 14 3 star values: 24 2 star values: 20 1 star values: 6
Add Rating & Review
79 Ratings 5 star values: 15 4 star values: 14 3 star values: 24 2 star values: 20 1 star values: 6
79 Ratings 5 star values: 15 4 star values: 14 3 star values: 24 2 star values: 20 1 star values: 6
79 Ratings 5 star values: 15 4 star values: 14 3 star values: 24 2 star values: 20 1 star values: 6
5 star values: 15 4 star values: 14 3 star values: 24 2 star values: 20 1 star values: 6
Martha Stewart Member Rating: 5 stars 08/15/2013 This is an amazing recipe. Made it for Passover and my dad STILL talks about it. I did use the short ribs on the bone.....they were perfect!Martha Stewart Member
Rating: 5 stars 08/15/2013
This is an amazing recipe. Made it for Passover and my dad STILL talks about it. I did use the short ribs on the bone…..they were perfect!
Rating: 5 stars
All Reviews for Haroset-Braised Short Ribs
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