Chef Steve Nookie Postal suggests switching out your traditional Passover brisket for bone-in short ribs to give your holiday meal a flavorful boost. In the recipe below he pairs them with mashed potatoes that aren’t exactly kosher (but decidedly delicious) so you can skip that part altogether, if you prefer.
- 4 large short ribs
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 4 cloves garlic, smashed
- 2 cups red wine
- 1/4 cup tomato paste
- 5 cups chicken stock
- 1 bay leaf
- 1/2 teaspoon thyme
- 3 teaspoons butter
- salt and pepper to taste
- 3 pounds of Yukon gold potatoes, peeled
- 1 pound of butter, cubed
- 1 quart of heavy cream
- Preheat oven to 325 degrees.
- Season ribs with salt and pepper and sear on stove top in canola oil over medium-high heat, about four to five minutes per side. Remove ribs and set aside.
- Add onion, garlic and carrots to pan and sauté until softened. Add wine and tomato paste, stir well and reduce by half, about five minutes
- Add chicken stock, thyme and bay leaf and return ribs to pan. Cover pan tightly with foil and bake in the oven for four to five hours, until meat is fall-off-bone tender.
- Let cool to room temperature. Refrigerate up to 24 hours. Be sure to scrape congealed fat off top of the mixture.
- When preparing to serve, place short ribs in a deep sauté pan over low heat. Mix in butter and simmer, stirring well, until meat is heated through.
- Steam potatoes until a knife easily pierces them, about 20 minutes.
- Rice the potatoes through a food mill, adding the cubed butter, so it goes through the ricer.
- Pass potato mixture through a fine sieve, chinoise or tamis. Mix in cream and season with salt.
- Build mashed potatoes at the center of a serving dish. With tongs, carefully move short ribs from the sauté pan onto the potatoes. Be careful not to strip the bones of the meat, as it tends to fall off the bone. The remaining liquid in the pan can be used to garnish the dish.