📝 About This Recipe
This quintessential Ashkenazi comfort dish features cross-cut beef short ribs, known as flanken, simmered until they are melt-in-your-mouth tender. Rooted in the culinary traditions of Central and Eastern Europe, the recipe balances rich, savory beef with a delicate sweet-and-sour profile achieved through caramelized onions, brown sugar, and lemon. It is the ultimate 'Sabbath' meal that fills the home with a nostalgic, heart-warming aroma.
🥗 Ingredients
The Meat
- 4 pounds Flanken-cut Beef Short Ribs (cross-cut across the bone, about 1/2 to 3/4 inch thick)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Vegetable Oil (or schmaltz for extra authenticity)
The Aromatics
- 3 large Yellow Onions (thinly sliced into half-moons)
- 3 medium Carrots (peeled and cut into 1-inch chunks)
- 5 pieces Garlic Cloves (smashed and minced)
- 2 pieces Celery Stalks (sliced into half-inch crescents)
The Braising Liquid
- 3 cups Beef Stock (low sodium preferred)
- 6 ounces Tomato Paste (one small can)
- 1/4 cup Dark Brown Sugar (packed)
- 3 tablespoons Fresh Lemon Juice (from about 1 large lemon)
- 2 pieces Bay Leaves (dried)
- 1 tablespoon Paprika (sweet Hungarian variety)
- 1/2 cup Red Wine (dry red like Cabernet or Merlot)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the flanken dry with paper towels; moisture is the enemy of a good sear.
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2
Generously season both sides of the meat with kosher salt and freshly ground black pepper.
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3
Heat the oil or schmaltz in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering.
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4
Sear the meat in batches, being careful not to crowd the pan. Cook for 3-4 minutes per side until a deep golden-brown crust forms. Transfer the meat to a plate and set aside.
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5
Lower the heat to medium. Add the sliced onions to the same pot, using the moisture from the onions to scrape up the brown bits (fond) from the bottom. Sauté for 8-10 minutes until softened and translucent.
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6
Add the carrots, celery, and garlic. Cook for another 5 minutes until the vegetables begin to color slightly.
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7
Stir in the tomato paste and paprika. Cook for 2 minutes, stirring constantly, to 'toast' the paste and deepen its flavor.
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8
Pour in the red wine to deglaze the pan, stirring well for 1 minute as the alcohol evaporates.
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9
Whisk together the beef stock, brown sugar, and lemon juice in a small bowl, then pour the mixture into the Dutch oven.
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10
Return the seared flanken and any accumulated juices to the pot, nestling them into the liquid. The meat should be mostly submerged. Add the bay leaves.
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11
Bring the liquid to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid.
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12
Transfer the pot to the preheated oven and braise for 3 hours. Check at the 2.5-hour mark; the meat should be fork-tender and beginning to pull away from the bone.
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13
Once tender, remove the lid and cook for an additional 15-20 minutes in the oven to allow the sauce to reduce and thicken slightly.
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14
Remove from the oven and discard the bay leaves. Taste the sauce—if it needs more 'zing,' add a splash more lemon; if it needs more depth, a pinch of salt.
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15
Let the meat rest in the sauce for 15 minutes before serving to ensure maximum succulence.
💡 Chef's Tips
For the best flavor, make this dish a day in advance; the flavors deepen overnight in the fridge and it makes skimming off excess fat much easier. If the sauce is too thin after cooking, remove the meat and boil the liquid on the stovetop for 5-10 minutes until it reaches a syrupy consistency. Don't skip the searing step; that Maillard reaction provides the foundational 'umami' for the entire braise. If you prefer a more 'sour' profile, you can substitute half of the lemon juice with red wine vinegar or even a bit of pickle brine. Be sure to use 'flanken-cut' ribs (across the bone) rather than 'English-cut' (parallel to the bone) for this specific Ashkenazi texture.
🍽️ Serving Suggestions
Serve over a bed of wide egg noodles (lokshn) to soak up the rich, velvety gravy. Pair with a side of classic kasha varnishkes (buckwheat groats with bow-tie pasta) for a truly traditional meal. Add a bright, crisp cucumber salad with dill to provide a refreshing contrast to the rich beef. A side of roasted tzimmes (sweet carrots and prunes) complements the sweet-and-sour notes of the braise perfectly. Accompany with a glass of full-bodied Kosher red wine, such as a Mevushal Cabernet Sauvignon.