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Recipe by Shulamith Betesh

Mini Short Ribs with Potatoes & Shallots

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Mini Short Ribs with Potatoes & Shallots
Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

2 Hours, 45 Minutes
Diets
- Gluten Free - No Refined Sugar

Ingredients

Main ingredients

  • 3 pounds assorted mini potatoes, unpeeled, cut in halves or thirds

  • 3 pounds short ribs, cut in half (ask the butcher to do it for you)

  • 1/2 red onion, diced

  • 2 shallots, diced

  • 5 garlic cloves, chopped or 5 cubes Gefen Frozen Garlic

  • salt to taste

  • 1 tablespoon Montreal steak seasoning

  • 1 teaspoon Gefen Paprika

  • 1/4 cup orange juice

  • 1/4 cup oil

Directions

For the ribs

1.

Preheat oven to 300ºF.

2.

In a large roaster, add potatoes. Top with short ribs. Sprinkle onion, shallots, and garlic on top of potatoes and ribs. Add salt, steak seasoning, and paprika. Add orange juice and oil, tossing so the meat and all potatoes are well-coated.

3.

To prevent sticking, right before baking, add some water to just cover the bottom of the pan.

4.

Cover and cook for 2 ½ hours.

5.

For any meat that cooks for a long time, always check after 2 hours. If needed, cook an additional hour. Every oven is different. 

Recipe tags

beef gluten free low and slow meal in one meat meat and potatoes mini potatoes montreal steak seasoning orange juice potatoes ribs Rosh Hashana rosh hashanah Rosh Hashanna Rosh Hashannah roshhashana shallots short ribs slow cooked succulent yom tov meats
Mini Short Ribs with Potatoes & Shallots

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