Skip to main content
Publish date:

Pepper Short Ribs

pepper short ribs low res

Excerpted from Tamar Ansh’s Pesach cookbook that is completely non-Gebrochts and gluten-free, PESACH- Anything's Possible! (Menucha Publishers)

  • 6 ServingsServings


  • 4-5 lbs. / 2-3 kilo short ribs or flanken
  • 6 green peppers, sliced
  • 1 – 2 large onions, diced
  • 3 tablespoons sugar
  • 1-2 tablespoons potato starch
  • 1 & 1/2 cups dry or semi-dry white wine
  • Olive oil
  • 1/4 cup water


Sauté the green pepper with a bit of the olive oil in a covered pot until they are soft, about 15 minutes. Remove the peppers from the pot and place them in a covered container. Refrigerate until later use.

In a large pot, add more olive oil and begin to sauté the meat until it is browned slightly on one side; turn the meat pieces over and sauté them on the other side as well. Remove them to a plate while you sauté the onions.

Once the onions are sautéed, add the meat pieces back in. Add in the water and the wine. Cover the pot, turn the flame down to simmer and allow it to cook gently for 8 hours or so, checking and basting it occasionally. I cannot begin to describe how wonderful your home will smell while this dish is simmering on the stovetop. The aroma it emits is out of this world.

In a small bowl, mix together the potato starch, a bit more water, the sugar, and a bit more wine if the juices in the pot have diminished greatly. Remove the meat pieces from the pot and into the reserved juices that are still hot add this mixture and stir. It should begin to thicken. Add the meat back in as well as the reserved cooked green peppers. Simmer it all together for another half hour or so. If the sauce becomes too thick, add some more wine.

This dish serves great alone or alongside boiled and cubed potatoes.