On a recent trip to New York my husband chose a low and slow roasted piece of deboned top rib with mashed potato which he said was superb and melted in his mouth. Although confused as to why he didn’t choose a steak, I have to admit it was delicious. So naturally, upon returning home, I started experimenting until I received the “thumbs up” from the Lurie Jury so here goes.
Boneless Short Ribs
Servings
4 Servings
Ingredients
- 4 1/2 pounds 2 kg whole top rib roast on the bone with meaty flap (Yes you’re going to cook it on the bone to ensure it’s delicious, sweet taste)
- 2 large onions cut in half and slice into semi-circles
- 2 large carrots grated or finely sliced
- 2 sticks of celery finely sliced
- 1 Tbl Fresh Thyme leaves or 1 tsp dried Thyme
- 1/2 cup sugar
- 1 cup red wine dry
- 1 cup beef stock 1 beef bouillion cube dissolved in 1 cup boiling water
- Salt and pepper to taste
Instructions
- Remove excess fat from meat, but not too much as you still want the meat to be tender and tasty. If while you’re cutting the fatty layer between the rack of ribs and the flap of meat the two come apart, don’t worry, just brown the flap of meat and then brown the ribs separately. In fact, I sometimes separate the two on purpose and then cook them, low and slow, together afterwards.
- Brown meat (meaty side down) with a little oil in large frying pan.
- Once the meat is brown, remove from pan and set aside either in an ovenproof dish or your crockpot/slow cooker.
- To the same pan in which the meat was browned, add all the onions, carrots and celery and continue to fry over medium to high heat until onions are limp.
- Add sugar, red wine, beef stock and thyme and continue to cook.
- Once boiling, reduce heat and allow to simmer for 4 or 5 minutes.
- Spoon the vegetables over the meat and allow to cook in the oven 300 Deg F(140 Deg C) tightly covered with tinfoil for about 6 – 7 hours. Check halfway through to see that there is enough liquid. If it’s starting to dry out, add beef stock (1 bouillon cube to 1 1/2 cups boiling water). If it’s in your crockpot, on low, it probably won’t need more liquid and can cook for about 8 – 9 hours.
- You can either add potatoes to the dish (pushing them down and around the meat) or serve with potato kugel or creamy mashed potatoes. Remember the potatoes cooking with the meat will absorb some of the liquid.
Please ignore my last comment. I now realize that I thought the meat was to be wrapped because of the picture next to the recipe on the site about the Tai Shabbat.
I was going to ask the question already asked about the sugar but you answered it. However, I’d like to know now what to do “after” the meat is done – with the wraps. It is not explained if they should be cooked, how to wrap, served hot, cold, etc. The wraps/paper is not mentioned in the ingredients.
My preference is always brown sugar, if you can get it KLP. I would use 1 tsp just to sprinkle over the veg. It helps to brown the vegies.
My father in law, Z”L a butcher all his life, always said “The closer the bone, the sweeter the meat”. How true this is!
You sure are correct about ribs being some of the best, most succulent meat ever. This dish, which is similar to one I make, brings back memories of my father-in-law, z”l — it was his very very favorite.
The recipe instructions say to add the sugar, but sugar is not mentioned in the list of ingredients. How much sugar? Brown or white? Thanks.