Haroset-Braised Short Ribs

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Haroset-Braised Short Ribs

Haroset-Braised Short Ribs


3 1/2 pounds meaty boneless beef short ribs, cut into 3-inch pieces

Coarse salt and freshly ground pepper

1/4 cup extra-virgin olive oil, divided, plus more for searing, if necessary

10 small carrots (about 1 pound), 2 chopped into 2-inch pieces, 8 halved lengthwise and reserved

2 celery stalks, cut into 2-inch pieces

1 medium onion, cut into 2-inch pieces

1 3/4 teaspoons ground cinnamon

7 1/2 cups Manischewitz wine (from three 750-mL bottles)

1 1/2 cups red-wine vinegar

1/2 bunch fresh thyme

1/2 bunch fresh curly-leaf parsley, plus sprigs for garnish

1 bay leaf

1 cup walnut halves, for garnish

2 Granny Smith apples, cored and cut into 1-inch-thick wedges


See full instructions on: marthastewart

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