As you know, I love cooking for Shabbat dinner, especially in the summertime. My family was over recently and I had fun cooking a bright and fresh summer dinner menu. My brother requested short ribs so I braised them in a bunch of ripe plum tomatoes with large bouquet of basil.
I was in the mood to make a spatchcocked chicken so I marinaded it with saffron and lemon juice and then roasted it over potatoes and shallots. I’ve also been wanting to make a lavash tahdig, which is a Persian crispy rice that uses a flatbread for the tahdig crust — it came out SO good. To balance out the meal I put together an herbed corn salad which is my dad’s favorite, and in my opinion the best way to serve summer corn.
Happy cooking,
Arielle
Serves 6-8
4-5 pounds short ribs
4 shallots, thinly sliced
3 garlic cloves, thinly sliced
4 tablespoons tomato paste
6-8 plum tomatoes, chopped
2 tablespoons sweet paprika
1 tablespoon honey
1 tablespoon soy sauce
1 bunch fresh basil
Kosher salt
Ground black pepper
Olive oil
Preheat the oven to 325°F.
Season the short ribs with salt and pepper. Place a large 5 quart braising pot over medium high heat. Add 1 tablespoon of olive oil and once the pan is hot, add enough short ribs that can fit in one layer without overcrowding the pan. Sear the short ribs for about 3-5 minutes or until golden brown. Flip and sear the short ribs on one more side until golden brown. Transfer the short ribs out of the pan and repeat searing the remaining short ribs. Once all the short ribs are seared take them out of the pan.
Reduce the heat to medium and add the shallots and garlic. Season with salt, stir and cook until softened, about 5 minutes. Add the tomato paste and mix, cooking down the tomato paste for about 1 more minute. Add the tomatoes, paprika, honey and soy sauce, 1 teaspoon salt, freshly ground black pepper, and mix.
Place a lid on the pot and cook the tomatoes for about 10 minutes until they start to break down and release their juices. Place the basil into the tomatoes and return the short ribs back into the pan, placing them meat-side down (bone-side up). Add about 1/4 cup of water or enough water that is needed to cover the short ribs 3/4 the way up in the pot. Bring the mixture to a boil, place a lid on the pot and place the short ribs into the oven.
Braise the short ribs in the oven for 2 1/2 to 3 hours or until they are so tender they fall apart with a fork.
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