Braised Passover Short Ribs
By Chef Tom Fraker

Braised Passover Short Ribs

1 bottle Cabernet Sauvignon
2 tablespoons Extra Virgin Olive Oil
4 pounds Beef Short Ribs
Organic Grinders use Coarse Sea Salt to taste
Organic Grinders use Rainbow Peppercorns to taste
Matzo Meal or pulverized Matzo crackers, as needed
10 cloves Peeled Garlic leave whole
6 Shallots peeled and sliced
2 Organic Carrots peeled and cut into 1 inch pieces
1 Organic Celery cut into 1 inch pieces
1 Sweet Onion cut into 6 wedges
6 sprigs Italian Parsley
2 sprigs Thyme
2 tablespoons Tomato Paste
2 quarts Chicken Broth


Heat the wine in a medium saucepan and then remove from the heat and carefully light the wine on fire. When the alcohol is burned off, the flame will go out. Return to the heat and reduce by ½. Set aside.

Preheat oven to 350ºF.

Heat oil in a large pot over medium-high heat. Season the ribs with salt and pepper and dust them with the matzo meal. Sear the ribs on all sides until well browned. Remove the ribs and set aside.

Remove all but 1 tablespoon of the oil and/or fat from the pot. Add the vegetables and the herbs and cook until lightly browned, about 5 minutes. Stir in tomato paste and cook for 1 minute.

Add the reduced wine, ribs and the chicken broth to the pot. Bring to a boil, cover tightly and place in the oven.

Braise the ribs for 2 to 2½ hours or until fork tender.

When finished skim off any surface fat. Carefully remove the ribs and place on a serving platter.

Boil the pan juices until it reduces to about 1 quart. Strain the sauce and pour over the ribs.

Serve immediately.

Makes 8 servings.

I like to garnish the ribs with a slice of roasted red bell pepper and a sprig of thyme.

Nutritional Facts Based On
For a reduced fat dish, trim fat to 1/4 inch and use Fat Free Canned Broth. Fat Free Canned Broth used.