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Rosh Hashanah Recipes

Braised Short Ribs with Tomatoes and Mushrooms

Cook Time 3 30

Easy make ahead and freezer friendly recipe.

by Elizabeth Kurtz

Food 4 Thought

Eat with health and wellness in mind. Yes, we can enjoy the foods that we eat, but in proper measure and not at the expense of our bodies. As Maimonides, the famous rabbi, philosopher and doctor of 12th century Spain writes, “Bodily health and wellbeing are part of the path to God, for it is impossible to understand or have any knowledge of the Creator when one is sick. Therefore one must avoid anything that may harm the body and one must cultivate healthful habits.” When we choose to eat healthy we are making a statement that our eating is not an end in and of itself, but rather a means to help us to become our best selves and live our greatest lives. Learn more about how to make eating more spiritual.

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Make this in the slow cooker or on the stove top, it's super simple, make-ahead friendly and full of flavor. I actually make it all year round. For the slow cooker method, just place everything in the pot and cook on high for 7 - 8 hours. Skim off the fat before serving. I do miss the browning of the meat and all the flavor that adds but you cannot beat the ease of making it in the slow cooker. Feel free to add carrots or parsnips to this too.

IngredientsInstructions

Ingredients

Servings

¼ cup extra-virgin olive oil use 2 tablespoons if making in slow cooker
1 onion chopped
2 tablespoons fresh chopped garlic
5 pounds bone-in short ribs silver tip roast or french roast
1 pound button mushrooms sliced thick
1 29-ounce can diced tomatoes, with juice
1 cup red wine
1 cup beef broth
½ teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon ground black pepper
Garnish: fresh parsley optional

Instructions

Nutritional Facts

Nutrition Facts

Braised Short Ribs with Tomatoes and Mushrooms

Amount per Serving

Calories

467

% Daily Value*

Fat

28

g

43

%

Saturated Fat

10

g

63

%

Polyunsaturated Fat

2

g

Monounsaturated Fat

14

g

Cholesterol

122

mg

41

%

Sodium

542

mg

24

%

Potassium

1004

mg

29

%

Carbohydrates

5

g

2

%

Fiber

1

g

4

%

Sugar

2

g

2

%

Protein

42

g

84

%

Vitamin A

4

IU

0

%

Vitamin C

3

mg

4

%

Calcium

31

mg

3

%

Iron

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Instructions

Heat oil in a large stockpot over medium-high heat. Add onion and garlic and cook until softened, about 4 minutes. Add meat and brown on both sides, about 6 minutes total. Remove meat from pan.
Add mushrooms, tomatoes with juice, wine, broth, thyme, salt and pepper, and stir, scraping up browned bits from the bottom of the pan. Bring to boil and add meat back to pot, reduce heat to simmer and cook, partially covered 3 to 3 ½ hours, until meat is very tender. Serve warm with pan juices.