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Meat
Easy
4 Servings
Allergens 
No Allergens specified
5 Hours
Diets
There’s nothing like a slow-cooked meat on a Yom Tov night. But the combination of crust with sweet wine glaze takes the whole experience up ten levels. If there’s a dish that can herald in the feeling of royalty, it’s this one.
12–14 cloves garlic, finely diced or 12-14 cubes Gefen Frozen Garlic
1 tablespoon + 1 teaspoon coarse sea salt
1 tablespoon coarsely ground black pepper
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon sugar or monk fruit
6 tablespoons Gefen Olive Oil, divided
3 pounds (1.36 kilograms) bone-in short ribs
microgreens, for garnish
1 and 1/2 cups dry red wine or Tuscanini Red Cooking Wine
3/4 cup silan, such as Beleaves, or sweetener of choice
1/2 teaspoon salt
1 teaspoon coarsely ground black pepper
1 tablespoon Gefen Lemon Juice
Combine the garlic, salt, pepper, basil, thyme, and sugar or monk fruit in a bowl.
Smear four tablespoons olive oil on the short ribs and pat the spice mixture onto every side of the meat. Marinate in the fridge for 24 hours.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Heat two tablespoons oil in a pot. Sear the short ribs on all sides for one to two minutes.
Place the ribs in a pan, cover tightly, and bake for four hours.
Pour the wine, silan, salt, and pepper into the pot used for searing the meat. Bring to a boil and simmer for 30 minutes.
Remove from heat and stir in the lemon juice. Pour half of the sauce onto the ribs.
Raise oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Bake uncovered for another 15 minutes.
Pour remaining sauce over the ribs and garnish with microgreens.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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