One of my favorite Passover indulgences is a huge plate of delicious braised beef short ribs! But I have to admit that I’ve never been the one making this decedent meal. In fact, I’ve never actually cooked for Passover before. Can you believe it?!? Growing up, my family always went away to hotels and now we pretty much eat catered food so I never had to make anything on my own, besides maybe some eggs or matzoh pizza. But I love the adventure of trying new unique ingredients and recipes and I couldn’t wait to take on the challenge of cooking something special for Passover this year. I figured I might as well just go big and head right for the short ribs!
Slow Cooker Braised Short Ribs
This recipe for braised short ribs is so simple and you can make it right in your slow cooker. You can braise the ribs year-round using flour, but for Passover you can use matzoh meal. Check out this great tip from Aviva Kanoff, author of The No-Potato Passover cookbook: use ground walnuts instead of matzoh meal. I love that! It’s all so very simple. You just season the short ribs with salt, pepper and matzoh meal and brown on all sides in a heavy bottom skillet to hold in all the juices. Put the meat right in the slow cooker then cook your onions and leeks in fresh garlic, red wine, beef broth, and spices right in the same hot pan. Pour the mixture right over the meat and set your slow cooker on high for 4-5 hours. That’s it! At this point, you can serve the short ribs in all their glory or you can shred them up for an incredible Passover sandwich.
You might be wondering about the sandwich since bread is (unfortunately) not allowed on Passover. I am here to tell you that you CAN have your bread…just not in the traditional sense. This staple in my family can be simply eaten with cream cheese and lox or eggs and cheese but it can also be taken up a few notches with the shredded braised short ribs! All it takes is some matzoh meal, cotton seed oil, water, salt and eggs. You don’t need to be an expert in the kitchen to make these bagels which means we can all enjoy them! What a great surprise it will be when you serve your family and guests bagels on Passover.
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I layered my shredded short ribs with traditional Passover horseradish sauce and baby arugula. So fresh, so decadent and ever so delightful! Enjoy.
I noted yesterday that someone asked about adding baking soda to the roll dough. Actually I might try using 1/2 tsp baking soda and 1/2 tsp cream of tartar. This is the formula for old-fashioned single action baking powder, without the cornstarch, of course. Double-action baking powder has a different acid (usually sodium aluminum sulfate)and I believe that is what is in Passover baking powder, along with potato starch instead of cornstarch. And this is in many of the commercial Passover Cake Mixes.
I tried posting this yesterday. The rolls are wonderful. I make them every year. Two versions.. one as above, other with 1 c. matzo meal.. these are actually Passover Popovers or Passover Cream Puffs. The method of mixing is the same as for cream puff dough. The rolls are leavened by steam. I’ve made them using butter, instead of oil, and filled with whipped cream and sliced strawberries for a nice dairy dessert.