Archive for the 'short ribs' Category


Slow Roasted Boneless Short Ribs with Romesco Sauce

[Many influential names will tell you that Chef Michael Schwartz, is unique among America’s top chef’s. As a James Beard Award winner he put Miami’s Design Disctrict on the culinary map when he opened Michael’s Genuine Food and Drink in 2007. As the dust cover of his Michael’s Genuine Food explains:

Michael focuses on sourcing exceptional ingredients and treating them properly – which usually means simply.

His salads quickly become meals, as do his pastas, pizzas, soups or sandwiches. Until he becomes a kosher Chef, I”ll have to take other food writers’ words as to his true excellence; meanwhile, however, I have to post this recipe I’ve adapted from his book. I adapted the recipe below, this past Sunday eve, and it afforded me a glimpse into what makes Michael Schwartz such a great chef. CS]

Slow Roasted Boneless Short Ribs with Romesco Sauce

Detail of a photo by: Ben Fink - on page 149

Detail of a photo by: Ben Fink – on page 149

Serves 4


  • 2 tbsp sweet smoked paprika
  • 2 tbsp ground ginger
  • 2 tbsp chilli powder
  • 2 garlic cloves, minced
  • 1/4 cup canola oil
  • Kosher salt and freshly ground black pepper
  • 6 lb boneless beef short ribs
  • 1 tbsp extra-virgin olive oil, plus more for drizzling
  • 3 cups assorted mixed greens
  • 1 tsp freshly squeezed lemon juice
  • 1/2 cup romesco sauce *
  • 2 tbsp skinned hazelnuts, toasted and chopped **
  • 1 lemon, cut in wedges


  1. In a small bowl, combine the paprika, ginger, chilli powder, garlic, canola oil, and 1 tbsp each of salt and pepper; stir thoroughly to combine. Rub the spice mixture all over the short ribs to to evenly coat the meat. Transfer the ribs to a large resealable plastic bag and refrigerate for 12 to 24 hours.
  2. Preheat the oven to 300 F. Arrange the short ribs on a wire rack set on top of a baking pan. Bake for 1 !/2 hours, to render the fat. Remove the ribs and the rack, discard the fat, and return the ribs to the pan (without the rack). Cover with foil and bake until tender, about 1 1/2 hours. Allow the ribs to cool to room temperature, then cover and chill completely in the fridge for at least 1 hour.
  3. Preheat a grill pan to medium-high heat. Cut the ribs against the grain into 1-inch strips, reserving the scraps. Drizzle the ribs for 2-3 minutes. on each side, until nicely charred.
  4. In a mixing bowl, toss the salad greens with the oil and lemon juice and season with salt and pepper.
  5. To serve, divide the ribs among 4 platesand arrange a handful of salad greens next to them. Spoon the the romesco sauce over the ribs, sprinkle with the nuts, and garnish with lemon wedges.


* Romesco Sauce


  • 1 cup 1/2-inch cubes sourdough bread
  • 1 cup plus 1 tbsp extra-virgin oil
  • 1/2 white onion, thinly sliced (1 cup)
  • Kosher salt and freshly ground black pepper
  • 2 jarred roasted red bell peppers, rinsed
  • 1/4 cup wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoon tomato paste
  • 3 garlic cloves, coarsely chopped
  • 1/4 cup blanched hazelnuts, toasted and chopped **
  • 1/4 cup whole almonds, toasted and chopped **


  1. Preheat the oven to 350 F. Put the bread cubes on a baking sheet. Bake until lightly toasted, roughly 10 minutes.
  2. Put a skillet over medium heat and coat with 1 tbsp oil. When the oil is hot, add the onion and season with salt and pepper. Cook, stirring, until the onion is caramelized, about 8 minutes. Remove from the heat and set aside to cool to room temperature.
  3. In a food processor, combine the red peppers with the vinegar, lemon juice, tomato paste, and garlic. Process for 10 to 15 seconds until smooth. Add the croutons and the nuts; process for another 10 to 15 seconds until thick. With the processor running, slowly drizzle in the remaining 1 cup oil until incorporated. If the sauce is too thick for your taste, add water, a tablespoon at a time, and pulse a couple of times to combine. Season the sauce with salt and pepper. Refrigerate until ready to use, for up to 3 days. Bring to room temperature before serving.


** Toasting Nuts

Preheat the oven to 350 F. Spread the nuts in a single layer on a rimmed baking sheet. Bake, checking the nuts periodically, until they they are fragrant and lightly toasted. Depending on the type of nut this may take from 8 to 15 minutes. For example: pine nuts toast faster than pecans.

Enjoy, gentle reader, enjoy. I certainly did!



The Art of Braising

[Eran Elhalal is a food consultant, chef extraordinaire (about to become a restaurateur). He is also the resident Chef at the Israeli Wine Lovers Club where his delectable creations, cheese and fruit selections greatly enhance the tasting experience. CS]

More than once, have I listened to my friends complain about a failed attempt at braising short ribs or Lamb Shanks and worst of all, after spending hours preparing,ended up with a dry/stringy/pale/tough piece of meat and finding all that right before the guests arrive.

So, from today onwards, those tales of woe, the agony will end.

Braising is a wonderful way of utilizing the less expensive tougher cuts of meat that usually are not fit for dry cooking methods like brisket, and chuck or cuts that would require a long slow roast like leg of Lamb,lamb shanks and Beef Short ribs . Moreover a braise can be made ahead of time in large quantities , making it a great solution for a big family. In fact, a braise is great the day it’s made, but it is FANTASTIC the next couple of days.

What we sometimes call tough cuts of meat are actually tougher due to the fact that they come from high mobility muscles. To give a simple example – cows stand and graze most of the day, hence their legs, chest and neck muscles are very strong. Strong=Tough!

And now, I’ll take you step by step through the braising process…

Braised Beef Short Ribs


6 Servings

2 1/2 Lbs short ribs /3-4 Lbs if on the bone. Have your butcher cut the meat to 3-4 incl long pieces,1 1/2 -2 inches wide.
1-1/2 cups dry red wine Ingredients
1 cup Apple cider
2 Tbsp tomato paste
1 Lb small red potatoes.If you find large ones,quarter them lengthwise.
2 carrots cut oblique
1 large parsnip sliced thick
2 large onions sliced 3/4 inch thick
2 ribs celery rough chopped
2-3 sprigs parsley
1 bay leaf
12 black pepper corns
2 Tbsp dark molasses
¼ Tsp smoked paprika
salt to taste
flour for dredging


1. Turn oven to 450F and place a heat proof pan or low edged pot inside. (Earthenware or Pyrex are great for this)

2. Pat the meat dry, season well then dredge in flour. Heat a cast iron skillet or large heavy stew pot. Add 2 Tbsp oil and sear well on all sides. Remove and set aside.
In the same skillet brown the vegetables and remove.
Drain excess fat carefully place the vegetables in the hot Pyrex pan,add tomato paste and mix well with a wooden spoon .We want to coat the vegetables evenly and brown.
Deglaze with wine, then add cider, molasses herbs and spices. Leave 6-8 minutes in the oven so the liquid starts to reduce.

6. Add the meat , taste , adjust seasoning then cover tightly and place in oven.
7. Lower the heat to 275F and braise for approx 5 hours. Check to see meat is very tender. Alternatively you can set the oven to 150F-160F and braise overnight.
8. Cool well in the pan. the best way is to make an ice-water bath in a clean sink or larger pan. Then, lift away excess fat.
9. Remove meat potatoes and carrots gently,discrad of the rest . Portion the meat when cold.( This is important ! ) Reheat the cooking liquid and strain well through a fine sieve.
10. Reduce the liquid until a smooth and thick sauce consistency is achieved. Add the meat and vegetables. Simmer gently in the clear shiny sauce.

(The above photos were taken by Eran Elhalal)

For a wine pairing I suggest a dry full bodied red wine. A big red, to cut through all the wonderful gelatin in the ribs. Try Tzora Judean Hills 2008 or Tabor Mes’ha Shiraz/Merlot/Cabernet Sauvignon 2005


Eran Elhalal


[I will add two personal favorites to Eran’s recommendations:

Château Pontet-Canet Paulliac 2002. A solid wine with berry, currant and mineral character. Full-bodied, with silky tannins and a long finish. Racy. On March 31 2005 the Wine Spectator awarded it 92 points, as one of the top French wines of its vintage year.

Yatir Forest 2004. This wine from grapes grown in the Judean Hills is a blend of 80% Cabernet Sauvignon, 14% Merlot and 6% Shiraz. It’s aged for 18 months in small French oak barrels. It has a purple color with a strong bouquet of forest fruits, red currant, blackberry and a hint of vanilla. A full bodied wine with velvety tannins. Tom Stevenson (author of the 2007 Sotheby’s Wine Encyclopedia), described  the Yatir Forest 2004 as “the classiest Israeli wine I ever tasted.” CS.]


Passover Almond-Pistaccio Cake

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 7,811 other followers

Calendar of Posts

February 2018
« Sep    


Visit our friends at the Kosher Wine Society

Category Cloud

18 Restaurant Abigael's baking baking recipes BlogTalkRadio cheese Chef David Kolotkin Chef Jeff Nathan Chef Lévana Chef Lévana Kirschenbaum chicken chicken recipes cookbook authors cookbooks dairy cuisine dairy recipes Esti Berkowitz fine dining fine kosher dining fine kosher dining in Manhattan fine kosher restaurants fine restaurants fish fish recipes Geila Hocherman Internet Radio Irving Schild Jack's Gourmet Jeff Nathan Jewish history Kim Amzallag kosher kosher baking kosher baking recipe kosher baking recipes kosher beef kosher beef recipes kosher cheese kosher chefs kosher chicken dishes kosher chicken recipes kosher cookbook authors kosher cookbooks kosher cookery Kosher cooking kosher cooking classes kosher cooking demos kosher cuisine kosher dairy kosher dairy cuisine kosher dairy recipes kosher desserts kosher dining kosher dining in Brooklyn kosher dining in Manhattan kosher dining in NY kosher fine dining kosher fine wines kosher fish kosher fish recipes Kosher food kosher Italian cuisine kosher lamb recipes kosher meat dishes kosher meat recipes kosher meat restaurants kosher meat restaurants in Manhattan kosher Mediterranean cuisine kosher parve recipes kosher poultry dishes kosher poultry recipes kosher recipes kosher restaurant review Kosher restaurants kosher restaurants in Brooklyn kosher restaurants in Manhattan kosher restaurants in New York City kosher restaurants in NY Kosher Revolution Kosher Scene kosher soup recipes kosher wine kosher wines Lévana Lévana Kirschenbaum meat recipes parve recipes Passover Pomegranate Supermarket poultry poultry recipes Prime Grill Royal Wine Corporation Shavuos recipes Susie Fishbein The Kosher Scene The Kosher Scene Radio Show Uncategorized Wine


<a href="//" title="Food & Drink Blogs" target="_blank"><img style="border:none" src="//" alt="Food & Drink Blogs" />
<a target="_blank" href="//" style="font-size:10px;">blog sites

%d bloggers like this: