NEW YORK (JTA) – We couldn’t resist offering up just a few more Rosh Hashanah recipes for a deliciously sweet New Year, courtesy of Shannon Sarna.
CROCKPOT SHORT RIBS WITH POMEGRANATE MOLASSES
Yield: 6 servings
Short on time but still want to make a beautiful main dish? Break out your slow cooker. The pomegranate molasses adds a traditional, sweet flavor perfect for the New Year. For an extra festive presentation, garnish the short ribs with colorful pomegranate seeds and fresh parsley. Don’t skip the step of browning the meat and veggies before putting into your slow cooker. It adds depth to the meat and vegetables and the overall richness of the sauce.
3 1/2 pounds short ribs on the bone
1/2 teaspoon cinnamon
1/4 teaspoon dried coriander
1/2 teaspoon sweet paprika
Pinch red pepper flakes
1 or 2 teaspoons salt
1/2 teaspoon pepper
1 onion, diced
3 garlic cloves, minced
3 ribs of celery, diced
1 heaping tablespoon tomato paste
1 1/2 cups red wine
3 tablespoons soy sauce
1/3 cup pomegranate molasses, plus extra for serving
Fresh parsley (optional)
Pomegranate seeds (optional)
Mix together the cinnamon, coriander, paprika, red pepper flakes, salt and pepper in a small bowl. Place the short ribs on a large plate and rub the spice mix all over the ribs, covering all sides. Allow to sit in the fridge covered in plastic wrap a few hours if you have the time. Heat a few tablespoons of olive oil in a large pan over medium-high heat. Sear the short ribs on all sides until brown. When all the ribs have been seared, place them into the bottom of your slow cooker.
Drain off all oil in pan, except for around 2 or 3 tablespoons. Add onion and celery to the pan and sauté until translucent, about 4 to 6 minutes. Add garlic and continue to cook. After a few minutes, add 1 heaping tablespoon tomato paste and cook until the tomato has incorporated into the vegetables. Add the cooked vegetables to the slow cooker with the stock, wine, soy sauce and pomegranate molasses. Set your slow cooker for 6 hours on high and allow to cook, ensuring the short ribs are completely covered with liquid.
When short ribs are finished cooking, garnish an extra drizzle of pomegranate molasses, fresh chopped parsley and pomegranate seeds, if desired.
This kugel is renowned in my husband’s family, but the real credit goes to his grandma, Baba Billie Goldberg, of blessed memory, whose cooking was legendary. Be sure to heat the oil in the pan before adding the potato mixture – it ensures a crispy outside on the bottom and top.
8 medium Yukon gold potatoes, peeled and coarsely shredded
2 medium-large onions, coarsely shredded
5 large eggs
1/4 cup matzah meal
1/2 tablespoon salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
Thick sea salt
1/3 cup olive oil
Preheat oven to 375 degrees. When oven is preheated, add 1/3 cup olive oil to a 9-by-13 Pyrex dish and put into the oven to heat. Whisk eggs together in a large bowl. Add shredded potato, onion, matzah meal, salt, pepper and garlic powder. Mix until combined. When oil has been heating about 10 minutes, remove from oven. Add a small spoonful of the potato mixture and if it starts sizzling, it is hot enough. If not, put it back in the oven for a few minutes. When oil is ready, add the entire potato mixture and spread in a even layer using an offset spatula or large spoon. Sprinkle sweet or hot paprika on top and a sprinkle of thick sea salt. Bake for 40-50 minutes until crispy around the edges and golden brown on top. Allow to cool slightly before cutting into squares. Serve warm or at room temperature.