Please enter the email you’re using for this account.
This is a festive Shabbos that calls for festive, “once-in-a-blue-moon” special foods. These ribs are not only rich and flavorful, they are also extremely moist and tender. They make a fantastic main dish and will be gone before you can reach for seconds.
4 pounds short ribs, cut into 2-inch lengths (can be top of the rib, boneless flanken or boneless ribs)
1 teaspoon ground Gefen Black Pepper
8 garlic cloves, peeled and finely chopped
2 medium onions, sliced
1 (15-ounce) can diced plum tomatoes, drained
16–20 ounces baby bella mushrooms, sliced
1/2 cup chopped fresh parsley
3/4 cup Tonnelli Red Wine Vinegar
3 tablespoons Tuscanini Tomato Paste
1/3 cup brown sugar
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 and 1/2 cups vegetable stock, such as Imagine
Heat a skillet over medium–high heat. Spray the pan with nonstick cooking spray. Sprinkle the pepper over the short ribs. Sear the ribs in batches for two to three minutes on each side, until browned.
Preheat the oven to 350 degrees Fahrenheit.
Place the ribs in a large baking pan. Add garlic, onions, diced plum tomatoes, baby bella mushrooms, and parsley to the pan.
In a mixing bowl, combine red wine vinegar, tomato paste, brown sugar, salt, pepper, and cayenne pepper. Pour over the meat and vegetables. Then pour the vegetable stock over just to cover.
Cover pan and bake for two and a half hours until meat is very tender. Uncover and bake an additional half hour.
How Would You
Rate this recipe?
Please log in to rate
so good! love this recipe, the red wine vinegar really compliments the tomato to bring out great flavor
We are so happy to hear that you enjoyed this recipe.