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I just made the best short ribs ever. I’m not kidding. I think ribs are one of my favorite foods. They are juicy, full of favor, and succulent. My husband bought three of them for us to eat on Friday night. Let’s just say, I ate two and my husband was only left with one. These are sweet and salty, and the sauce forms a nice glaze. I rubbed each rib on the outside with espresso/coffee powder. I got this idea from the cookbook Our Table by Renee Muller. The coffee gives the ribs an added depth of flavor.

When working with garlic, a great shortcut I discovered in my local supermarket is fresh, peeled, whole cloves. It’s beyond worth spending the extra buck. It saves me so much time and energy. I literally use garlic in everything. Peeling garlic cloves is just not on my to-do list.

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For the wine, if you don’t have Zmora, use any semi-sweet wine you have in your house. This recipe takes 5-10 minutes to make, but the ribs take three hours to roast. The key is slow-roasting the ribs in the oven at a low temperature. This makes them fall-off the bone delectable and oh-so-good. And the best part is that these are kosher for Pesach and enjoyable all year long! #Havedoubles

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Ingredients:

2 onions
Head of garlic
3-4 Short Ribs
½ bottle of Zmora Cabernet Sauvignon
2 cups of Duck sauce (I used Gold’s, for Passover it’s called “Chicken Sauce”)
4 heaping tbsp Pesach Teriyaki sauce (I use Glick’s)
Coffee Powder
Olive Oil
Salt and Pepper

 

Directions:

Add a drizzle of olive oil to a sauté pan. Cut up the onions and add to the pan. Add in 5-6 cloves of whole garlic, along with the short ribs. Sautee until short ribs are nicely browned on both sides.

Pour whole mixture of garlic, onions and short ribs into a 9 by 13 pan.

Rub each rib on both sides with coffee powder. The coffee should stick onto the ribs from the hot oil.

Sprinkle generous amounts of coarse salt over the ribs, too.

In a bowl, whisk together the half bottle of Zmora, duck sauce, and teriyaki sauce. Pour over the ribs.

Cover the pan tightly with foil and bake at 325°F for three hours. The ribs will be succulent, soft, and falling off the bone. Enjoy!

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