Braised Short Ribs with Prunes & Carrots (Tzimmes) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Lbs. Boneless Short Ribs
1 T. Fresh Thyme
¼ C. Olive Oil
1 Medium Onion, diced
2 Stalks Celery, chopped
3 Medium Carrots, cut into coins (about ½" thick)
3 Bay Leaves
2 T. Balsamic Vinegar
1½ C. Sweet Wine (I use Manischewitz)
2½ C. Red Wine - Cabernet or Merlot
5 C. Beef Stock
1½ C. Pitted Prunes
Salt and Pepper to taste
Chopped Parsley for garnish (optional)
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Directions: |
Directions:Remove short ribs from the fridge and generously rub well with black pepper and the thyme leaves. Let them sit out for about an hour while they come to room temperature.
In a dutch oven or roasting pot, heat the olive oil over medium high heat Salt the meat and then brown the short ribs on all sides. Work in batches to not over-crowd the pan. Make sure you get good caramelization.
Remove the meat from the pan and set aside. Preheat the oven to 325 º. Add onion and celery to the pot and cook over medium heat 7-8 minutes until the vegetables are soft and start to caramelize. Add the balsamic vinegar ad both wines to the veggies. Turn the heat to high, bring the mixture to a boil and cook until reduced by half. Add the beef stock and bring the mixture back up to a boil. Add the meat back to the pot. Mix in the carrots. Add the prunes and cover with a tight fitting lid. Cook for 2½ - 3 hours until meat can be easily pierced with a fork. Remove the lid from the pot for the last 15 minutes to crisp up the meat and ensure the sauce has thickened. If using, sprinkle with parsley before serving.
Can be cooked ahead and reheated before serving. |
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Personal
Notes: |
Personal
Notes: I was reluctant to try this as we have always had Tzimmes with only carrots. This is thinner than a Tzimmes but Sooo delicious! The original recipe uses bone-in short ribs. Also, I added the prunes about half-way through cooking so they wouldn't disintegrate.
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