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4 short ribs
avocado oil, for searing
kosher salt
black pepper, to taste
6 teaspoons tomato jam (1 teaspoon per rib, plus 2 tablespoons for sauce)
1 large Spanish onion, thinly sliced
10 cloves garlic, thinly sliced
2 teaspoons paprika
1 cup red cooking wine
1 cup water or beef broth
a small bunch of fresh thyme (or 2 teaspoons dried thyme)
Rub a thin layer of avocado oil onto the short ribs.
Season generously with kosher salt and black pepper.
Massage one teaspoon (or two teaspoons for larger ribs) of tomato jam into each rib, coating all sides.
Heat a large, heavy-bottomed pan over medium-high heat.
Drizzle a bit of avocado oil and sear the short ribs on all sides until deeply caramelized.
If the pan begins to burn, remove the ribs, deglaze with a splash of water, and wipe it clean before proceeding.
In the same pan, sauté the sliced onions and garlic over medium heat until softened and lightly browned.
Season with salt, black pepper, and paprika.
Stir in two tablespoons of tomato jam and cook for two to three minutes until caramelized.
Pour in the red cooking wine, followed by the water or beef broth, scraping up any browned bits from the bottom of the pan.
Preheat the oven to 275 degrees Fahrenheit (135 degrees Celsius).
Place the seared short ribs in an oven-safe baking dish.
Pour the onion, garlic, and wine mixture over the ribs.
Add the thyme and cover the dish tightly with a lid or foil.
Transfer to the oven and braise for about three hours, or until the meat is fall-off-the-bone tender.
Meanwhile, prepare Heaven and Earth Grain Free Couscous according to package directions.
When the meat is cooked, carefully remove the short ribs and skim any excess fat from the sauce.
Serve atop Heaven and Earth Grain Free Couscous.
Sponsored by Heaven and Earth
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