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These Red Sensation Braised Short Ribs are the ultimate comfort food, combining tender beef short ribs with a rich, flavorful braising liquid made from Wissotzky Red Sensation Tea, savory beef broth, soy sauce, and a touch of sweetness from dark brown sugar. The result is melt-in-your-mouth beef that’s infused with deep, aromatic flavors. Garnished with fresh parsley and vibrant pomegranate seeds, this dish is as stunning as it is delicious. Serve it over steamy mashed potatoes for a delicious comfort dish.
1 and 1/2 tablespoons extra virgin olive oil
1 and 1/2 pounds beef short ribs (about 3–4 bone-in short ribs)
kosher salt, to taste
pepper, to taste
1 small onion, diced
3 ounces beef fry, diced
1 cube frozen minced garlic, such as Gefen
1 tablespoon all-purpose flour
2 bags Wissotzky Red Sensation Tea, steeped in 1 and 1/4 cups hot water and lightly cooled
3/4 cups Manischewitz Beef or chicken broth
2 tablespoons soy sauce
1/4 cup dark brown sugar (packed)
fresh parsley for garnish (optional)
pomegranate seeds for garnish (optional)
Preheat oven to 350 degrees Fahrenheit. Add olive oil to a large pot or Dutch oven over medium high heat.
Liberally season short ribs with salt and pepper to taste, then add short ribs to the hot pot. Sear ribs on all sides until golden brown. Once beef is finished searing, remove from the pot, and place to the side.
Next, add chopped onion and beef fry to pan and brown until the onion is tender (about six to eight minutes). Add garlic and only cook for 30 seconds. Sprinkle in flour and stir together and cook for about two minutes.
Pour in the tea, beef or chicken broth, and soy sauce, then stir in brown sugar and whisk until everything is smooth. Bring the braising liquid to a boil.
Once boiling, return beef short ribs to liquid, cover with top, and place in the oven for three hours or until ribs are completely tender (easily separated with a fork) and the liquid has thickened into a gravy.
Sponsored by Wissotzky
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