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This stew has it all: a tender cut of meat, hearty potatoes, caramelized carrots, and soft sweet potato. I use ribs here because it’s an affordable cut of meat, perfect for a pre-Pesach weeknight when all you want to do after a day of cleaning is sit down at the table and dig into something delicious.
2 pounds ribs
2 teaspoons coarse salt
2 teaspoons black pepper
1/4 cup Gefen Olive Oil
1 head garlic, peeled
3 carrots, peeled and sliced in thick chunks on the diagonal
1 tablespoon brown sugar
4 bay leaves
2 onions, diced
1 stalk celery, sliced
2 potatoes, one cut in wedges and one sliced in 1/4-inch-thick rounds
1 tablespoon Gefen Potato Starch
6 allspice berries
4 fresh sage leaves
2 cups water
1 cup red wine, such as Tuscanini Red Cooking Wine
1 large sweet potato, cut in wedges
fresh thyme, to garnish
Season the ribs with salt and black pepper (one teaspoon of each per side).
In a heavy-bottomed pot, heat the oil. Gently place the ribs in the pot and sear over medium-high heat, four to five minutes per side, until golden. Transfer to a plate and set aside.
Add garlic cloves and carrots. Stir gently and cook three to five minutes, then add the sugar and bay leaves. Cook five minutes, until carrots are lightly caramelized.
Add onions and celery and cook another two to three minutes.
Add potatoes, potato starch, and allspice berries and stir.
Place the ribs on top of the vegetables and place the sage leaves on top of the ribs.
Pour the water and wine around the ribs (not over it) and cover the pot.
Cook for one hour. Add the sweet potato wedges; they should be submerged in the water. Continue cooking, covered, for two to three hours, until the meat is tender and just falling apart, and the potatoes are soft when pierced with a fork. Garnish with fresh thyme, if using, and serve hot.
Photography by Shoshi Sirkis
Food Styling by Anat Lobel
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Is there anything we can use instead of allspice berries and sage leaves? Those aren’t things I have in my cabinet and I was thinking to make this for pesach if it’s possible.
Also is it possible to make in advance and freeze or would it not taste as good? Thanks!!
Hi! Estelle suggested “Sage and allspice berry substitution would be a bit of rosemary, thyme, or oregano, and I wouldn’t recommend making it ahead because vegetables get a bit soggy when frozen.”