The answer to all your sweeter main courses.

    Make them.

    That’s all.

    Oh wait,

    Make sure to make mashed potatoes or rice, because you will want something that can sop up all the goodness that is the sauce!


  • Ingredients

    1. 5 lbs. short ribs
    2. 1 Tbsp. canola oil
    3. 2 onions, diced
    4. 2 carrots, diced
    5. 3 stalks celery, peeled and diced
    6. 1 tsp salt
    7. 1 tsp pepper
    8. 2 cloves garlic, sliced
    9. 2 Tbsp. flour
    10. 1 bottle dry red wine
    11. 1 cup chicken stock (I just use leftover chicken soup)
    12. 2 bay leaves


    1. Preheat oven to 350f (180c)
    2. Season short ribs on all sides with salt and pepper.
    3. Heat a large dutch oven over high heat.
    4. Add oil and short ribs to the pot. (you may have to work in batches. Its best not to over crowd the pot).
    5. Brown short ribs on all sides.
    6. Remove ribs from the pot and set aside in a tin pan or bowl.
    7. Add the onion, carrot, celery, salt and pepper to the pot and stir.
    8. Allow veggies to cook for about 8 minutes, stirring frequently until onions are translucent.
    9. Add garlic and stir for 1 minute.
    10. Sprinkle flour over the veggies, stir and cook for two minutes.
    11. Pour the entire bottle of wine into the pot along with chicken stock and bay leaves.
    12. Return meat to dutch oven, or pour the sauce over the meat if using a tin pan.
    13. Cover very tightly and place in the oven.
    14. Bake for about 3 hours, checking them after 2 &1/2.
    15. Once fork tender, remove from the oven and allow to cool completelty while covered.
    16. Once completely cooled you cab make the glaze.

    To make the glaze

    1. Pour the sauce into a bowl.
    2. Skim off as much of the fat as you can.
    3. Straint he sauce to remove veggies.
    4. Discard bay leaves and add onion, carrot and celery back to the pan with the ribs.
    5. Place all the leftover “juice” in a sauce pan.
    6. Bring to a boil and cook until it has thickened and reduced by half.
    7. Pour back over the ribs.
    8. Serve ribs hot and over rice or mashed potatoes and enjoy!


    1. *I like to put my short ribs in the pot with the bone up so that the meaty part is fully immersed in the liquid!
    2. **You can refrigerate these over night and make the glaze the next day, before freezing.

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