Rosh Hashanah Menu Ideas

Braised short ribs garnished with green onions and herbs in a white bowl.

5 from 1 vote

Rosh Hashanah Menu Ideas

How is it Rosh Hashanah already? We gathered up our favorite Rosh Hashanah menu ideas for the Jewish New Year, and we're so excited to share them with you! This is one of our favorites: Red Wine Braised Short Ribs.

Prep Time15

Cook Time4

Total Time4 15

Course: Dinner

Cuisine: French

Servings:

Author: Lindsey Baruch

Ingredients

2 1/2 pounds bone-in short ribs (about 4-5 bone-in short ribs)
2 tablespoons neutral oil canola, grape-seed, avocado
2 yellow onions roughly chopped
4 medium sized carrots roughly chopped
4 ribs of celery roughly chopped
6 garlic cloves
2 tablespoons all purpose flour
1/4th cup tomato paste
1 tablespoon balsamic vinegar adjust more to preference
2 sprigs rosemary
4 cups water or beef stock
2 cups dry red wine
½ teaspoon chili flakes optional
Salt, pinch of sugar, and pepper to taste
Optional topping: a mixture of green onions/chives, lemon zest, parsley and cilantro

Instructions

Preheat your oven to 350 degrees. To begin, heat a dutch oven or deep pot with oil. Sear your short ribs on all sides on high heat. You want a nice browned char, so be patient and don’t overcrowd the pan - I did it in 2 batches. About 7-8 minutes per side, until charred. Remove and set aside in a bowl.
Remove about 1/2 of the short ribs oil and drizzle on additional oil. Add in your onions, carrots, celery and garlic. (If you don't have too much of the oil from the short ribs, you can just add your aromatics in without removing oil). Stir well and sweat to 10-15 minutes, season with salt and pepper and add your chili flakes.
Next add in your tomato paste and flour and cook that down, so the flour is completely mixed and the tomato paste has cooked down.
After that, add in your red wine, rosemary and balsamic vinegar and reduce that down as well on medium low, let that reduce for 20-30 minutes.
Then, add your short ribs back in and do a light toss with all the vegetables. Finish off the braise with broth or water. Bring this to a boil, then place in the oven. Braise for around 3-4 hours until your short ribs are completely tender and fall apart off the bone. You can keep checking on it every 45-ish minutes to toss and look. Serve with parsley/cilantro and green onions/chives!

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