One of my favorite Passover indulgences is a huge plate of delicious braised beef short ribs! But I have to admit that I’ve never been the one making this decedent meal. In fact, I’ve never actually cooked for Passover before. Can you believe it?!? Growing up, my family always went away to hotels and now we pretty much eat catered food so I never had to make anything on my own, besides maybe some eggs or matzoh pizza. But I love the adventure of trying new unique ingredients and recipes and I couldn’t wait to take on the challenge of cooking something special for Passover this year. I figured I might as well just go big and head right for the short ribs!
This recipe for braised short ribs is so simple and you can make it right in your slow cooker. You can braise the ribs year-round using flour, but for Passover you can use matzoh meal. Check out this great tip from Aviva Kanoff, author of The No-Potato Passover cookbook: use ground walnuts instead of matzoh meal. I love that! It’s all so very simple. You just season the short ribs with salt, pepper and matzoh meal and brown on all sides in a heavy bottom skillet to hold in all the juices. Put the meat right in the slow cooker then cook your onions and leeks in fresh garlic, red wine, beef broth, and spices right in the same hot pan. Pour the mixture right over the meat and set your slow cooker on high for 4-5 hours. That’s it! At this point, you can serve the short ribs in all their glory or you can shred them up for an incredible Passover sandwich.
You might be wondering about the sandwich since bread is (unfortunately) not allowed on Passover. I am here to tell you that you CAN have your bread…just not in the traditional sense. This staple in my family can be simply eaten with cream cheese and lox or eggs and cheese but it can also be taken up a few notches with the shredded braised short ribs! All it takes is some matzoh meal, cotton seed oil, water, salt and eggs. You don’t need to be an expert in the kitchen to make these bagels which means we can all enjoy them! What a great surprise it will be when you serve your family and guests bagels on Passover.
I layered my shredded short ribs with traditional Passover horseradish sauce and baby arugula. So fresh, so decadent and ever so delightful! Enjoy. Check out my Braised Short Rib Passover Sandwich features on Joy of Kosher!
- 4-5 pounds short rib meat
- ½ cup matzoh meal + 2 Tbsp for onions
- Salt and pepper to taste
- 2 tsp oil
- 2 onions, thinly sliced
- 1 leek, thinly sliced
- 2 cloves minced garlic
- 1 cup dry red wine
- 1 cup beef broth
- ½ tsp dried thyme
- 2 bay leaves
- 1 cup boiling water
- ½ cup oil
- 2 cups matzoh meal
- 1 Tbsp sugar
- 1 tsp salt
- 4 eggs
- Sprinkle ribs with salt and pepper then dust lightly with matzoh meal.
- Heat oil in a large skillet over medium-high heat and brown the ribs on all sides. Place the ribs in your slow cooker.
- Add the onions and leeks to the pan and cook over medium-low heat until tender, around 5-7 minutes.
- Add garlic and cook for 1 more minute. The stir in remaining matzoh meal until well incorporated.
- Add the red wine and broth and stir, and then add the thyme and bay leaves.
- Pour the mixture over the ribs in the slow cooker, cover and cook on high for 4-5 hours or on low for 8-10 hours.
- Heat together boiling water and oil on the stove until the mixture is boiling.
- Add matzoh meal, sugar and salt and turn off the heat. Mix together until a ball is formed.
- Let cool for a few minutes then add the eggs, one at a time, and stir until combined. Very important to add the eggs one at a time!
- Let the mixture rest for 15 minutes.
- To form the bagels, wet your hands with water and roll some of the dough in your hands and shape however you want. Place the dough on parchment paper and continue forming your bagels. You can shape the dough however you want and as big or small as you want. Just keep rewetting your hands or the dough will stick.
- Bake at 350 degrees F for 45 minutes – 1 hour.
- Eat hot right out of the oven or wait until cooled. Place in an airtight container for as long as the bagels last on the counter or freeze for later.