Recipe by Gil Marks

Sephardic Short Ribs

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Sephardic Short Ribs
Meat Meat
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Wheat
3 Hours, 30 Minutes
Diets
- Low Carb - No Refined Sugar

Ingredients

Main ingredients

  • 3 tablespoons Bartenura Olive Oil or vegetable oil 

  • 6 pounds bone-in flanken-cut beef short ribs, trimmed of excess fat and silver skin

  • about 1/2 cup all-purpose flour

  • 3 medium onions, chopped

  • 1 tablespoon minced fresh ginger or 3 cubes Dorot Gardens Frozen Ginger

  • 1 pasilla chili, stemmed and chopped

  • 3–4 cloves garlic, minced or 3-4 cubes Gefen Frozen Garlic

  • 3 cups beef or chicken broth

  • 1 and 1/2 cups orange juice

  • 1/4 cup hot red pepper sauce

  • 1 and 1/4 teaspoons ground cinnamon

  • 1 bay leaf

  • about 1/2 teaspoon salt

  • ground black pepper

Directions

Prepare the Ribs

1.

Heat the oil in a large pot or Dutch oven over medium-high heat.  Dredge the ribs in flour, shaking off the excess.  In batches, brown on all sides.  Remove the ribs and drain off most of the fat.

2.

Add the onions, ginger, chili, and garlic and sauté until softened (five to 10 minutes).

3.

Add the broth, stirring to loosen browned particles.  Add orange juice, pepper sauce, cinnamon, bay leaf, salt, and pepper.  Return ribs, bring to a boil, and cover.  Bake in a 350°F (175°C) oven or simmer over a low heat until the meat is fork tender (at least two and a half hours).  (Ribs can be prepared to this point, covered, stored in refrigerator for up to three days, and reheated.)

4.

Divide the ribs between serving plates.  In a blender or food processor, puree the cooking liquid and serve with the ribs.  Or strain the cooking liquid and simmer, uncovered, until slightly thickened.

Notes:

The short ribs are the lower section of the ribs. (The upper part surrounds the rib-eye.) The chuck short ribs are leaner but less tender than those from the plate, which is below the rib section. Short ribs that are cut across the bone and grain into strips about 3/4-inch thick (including two to three segments of rib bone) are called flanken. When cut into two- to four-inch long single segments of flat rib bone, they are called English short ribs. Because flanken is cut across the grain, they are less stringy.

Recipe tags

beef chili flanken gravy hot sauce Jewish cuisine jewish food meat pan sear roast Sefardi sefardi food sephardi sephardi food traditional Jewish food
Sephardic Short Ribs

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