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Thyme-Roasted Vidalia Onions
Brown Sugar and Chili-Braised Brisket
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Honey and Red Wine-Braised Short Ribs

I developed these honey-braised short ribs as a sweet-and-savory dish perfect for Rosh Hashanah. Ask your butcher to give you the meatiest ribs available. The sauce is divine for mopping up with a piece of holiday challah.

Honey and Red Wine-Braised Short Ribs
Start to finish: 4 hours
Makes 4–6 main–course servings

10 whole black peppercorns
2 dried chilies
2 bay leaves
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
4 1/2-5 lbs. short ribs, cut into 3- to 4-inch pieces
2 tablespoons canola oil
1 large onion, chopped (about 3 cups)
5 cloves garlic, peeled and roughly chopped
2 large carrots, peeled, trimmed and chopped (about 3 cups)
1 celery stalk, trimmed and chopped (about 1 cup)
3 tablespoons tomato paste
1 750 ml. bottle dry red wine
3 cups beef or veal stock
3/4 cup honey

Preheat oven to 350°F. Wrap peppercorns, chilies and bay leaves with cheesecloth, tie with kitchen twine and reserve.  Sprinkle short ribs on both sides with salt and pepper. In a large, heavy skillet, heat oil over high heat until very hot but not smoking. Sear ribs until browned on both sides, about 6-7 minutes total. Remove ribs to a plate to cool, then arrange in one layer in a large, heavy roasting pan. To the same skillet add onions, garlic, carrots and celery and cook over medium heat, stirring occasionally, until slightly softened, about 10 minutes. Add tomato paste, stir to incorporate and cook an additional 5 minutes. Add wine, and bundled spices and bring to a boil. Cook until liquid is reduced by half, about 15 minutes. Add beef stock and honey, return to a boil and cook an additional 10-15 minutes, until liquid is reduced by about 3 inches. Pour liquid over ribs, seal tightly with aluminum foil and bake until ribs are fork-tender, about 2 to 2 1/2 hours. Remove roasting pan from oven, uncover, and remove meat to a platter to cool. While meat is cooling, strain braising liquid from solids over a fine-mesh strainer into a bowl, pressing down on solids to release all liquid. Discard solids. Return liquid to a small saucepan, skim fat from top and bring to a boil; boil until liquid is reduced to about 1 1/2 cups, about 15 minutes; season with salt and pepper to taste. Separate meat from bones and fat and arrange on a platter. Serve with warm gravy over mashed potatoes or parsnip puree.

Recipe © 2008 Adeena Sussman