PRUNE AND ALMOND BRAISED SHORT RIBS
When the chef Tony Maws's grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass. This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights). It's a Sephardic take on his grandmother's tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed. Serve it as part of a Seder, or for just about any special occasion. It is sure to impress.
Provided by Joan Nathan
Categories dinner, main course
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Heat oven to 325 degrees. Season short ribs or flanken with salt and pepper. Place a heavy wide pan over medium-high heat. Add the fat or oil and heat until shimmering. Add beef and brown well on both sides. Transfer to a plate.
- Add onion, carrots, celery, garlic and ginger to the pan, and stir until the onions begin to brown, about 3 minutes. Add port and wine, scraping the bottom of the pan with a wooden spoon. Simmer until reduced by half, about 10 minutes.
- In a large Dutch oven or heavy braising pan, combine 2 cups of the prunes, 1 cup almonds, and the mushrooms. In a piece of cheesecloth, tie up 1/4 cup of the parsley with the thyme, bay leaf, cinnamon, clove, star anise and orange zest, and add to the pot. Add the meat, the vegetable mixture and enough stock to cover. Place over high heat to bring to a boil, then transfer to the oven. Cook, covered, until the meat is falling off the bones, about 2 1/2 hours. Cool completely in the pan, then refrigerate overnight or until well chilled.
- Skim the fat, then transfer beef to a large bowl, discarding any loose bones. Discard the cheesecloth packet, and transfer remaining broth and vegetables to a food processor. Purée, then return to a clean pan. Add meat and remaining 2 cups whole prunes. Place over medium-low heat, stirring occasionally, until gently reheated. Garnish with remaining 1/4 cup parsley and 1/4 cup almonds.
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Maricela Chimal
[email protected]This is a great recipe for a special occasion meal. The short ribs were elegant and delicious.
Doreen Chimfwembe
[email protected]These short ribs were a bit too fatty for my taste, but the sauce was delicious.
Yeasin Chowdhury
[email protected]I'm a huge fan of short ribs and this recipe did not disappoint. The meat was fall-off-the-bone tender and the sauce was rich and flavorful.
Nathan Anderson
[email protected]This was my first time making short ribs and they turned out amazing. Thanks for the great recipe!
Gladys Johnson
[email protected]I would give this recipe 10 stars if I could. The short ribs were incredible.
Ava Stewart
[email protected]This is the best short rib recipe I've ever tried. The meat was so tender and flavorful.
Ananna
[email protected]I've made this dish several times and it's always a hit. The short ribs are always fall-off-the-bone tender and the sauce is divine.
Sandun Lakmal
[email protected]This recipe is a keeper! The short ribs were so tender and the sauce was perfect.
Arifa Sheikh
[email protected]I'm not sure what went wrong, but my short ribs were dry and tough. I followed the recipe exactly.
Camilo Gonzalez
[email protected]This is a great recipe for a weeknight meal. The short ribs were done in under an hour and the sauce was delicious.
Ani Praise
[email protected]The short ribs were cooked perfectly and the sauce was amazing. I will definitely be making this dish again.
Steve Dempsey
[email protected]This recipe was a bit too sweet for my taste. I would reduce the amount of prunes next time.
Cab00se
[email protected]The short ribs were a bit tough, but the sauce was delicious. I will try this recipe again with a different cut of meat.
Amma Janu
[email protected]I made this dish for a dinner party and everyone raved about it. The short ribs were the star of the show.
Tommy Key
[email protected]This is a great recipe for a special occasion meal. The short ribs were elegant and delicious.
nakia ward
[email protected]I'm not usually a fan of short ribs, but this recipe changed my mind. The meat was so tender and the sauce was divine.
Traik Osman
[email protected]This dish was easy to make and the results were amazing. The short ribs were cooked to perfection and the sauce was incredible.
lydi lema
[email protected]The prunes and almonds added a unique and delicious flavor to the short ribs. I will definitely be making this dish again.
M Shakeel
[email protected]These short ribs were fall-off-the-bone tender and the sauce was rich and flavorful. I served them over mashed potatoes and they were a hit with my family.