The short ribs are cooked low and slow with an incredible combination of ingredients. When they are done, the meat literally falls off the bone. The smell and taste of this dish is glorious.
- Cook Time
- Prep Time
- 4 main or 8 appetizers ServingsServings
- 4 pounds short ribs or beef flanken with bones
- 1 small onion, chopped
- 1 tablespoon of fresh ginger grated
- 2 clove of garlic grated
- 1 cup dry red wine
- 1/3 cup tomato paste
- 1 cup orange juice
- ½ cup brown sugar
- ½ cup soy sauce
- 1 teaspoons chili paste or 1 teaspoon chili flakes (add more or less depending on your tolerance of spicy food)
Heat two tablespoons oil in large pot. Season meat with a bit of salt and pepper.
Sear meat for four minutes on each side or until nicely browned. Take out meat. Set aside.
Lower flame and add 1 tablespoon of oil.
In the same pot of seared meat, sauté onion, ginger, and garlic until onion is translucent.
Pour wine in pot to deglaze and bring to a simmer.
Add tomato paste, orange juice, brown sugar, soy sauce and chili paste, bring to a simmer.
Place meat in liquid and pour enough water to just about cover the meat.
Simmer on low for 2 hours.
Place meat on serving dish and keep sauce in pot.
Bring sauce to a boil, then simmer for ten minutes to thicken and reduce the sauce.
Pour sauce over meat and serve with rice or pappardelle pasta.
As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now