This hearty, satisfying soup has all the flavors you love from stuffed cabbage: sweet & sour tomato-based broth, rich meat, silky-smooth cabbage and onions.
Recipe by Naomi Nachman. Serves 10-12 Reprinted with permission from Perfect for Pesach. Photo by Miriam Pascal. Ingredients: Spice Rub: 6 Strips Grow and Behold Flanken (around 1lb each) 3 tablespoons brown sugar 2 tablespoons cumin 1 tablespoon garlic powder 1 teaspoon paprika 1 1/2 teaspoons cinnamon 1 teaspoon rosemary 1/2 teaspoon salt 1/2 teaspoon…
Recipe adapted for kosher cooking from The New York Times Ingredients: 4lbs Grow and Behold English Short Ribs 6 tablespoons extra virgin olive oil 2 cups dry red wine 2 onions, chopped 3 carrots, chopped 4 cloves garlic, crushed 6 sprigs fresh thyme One blood orange, juiced. Reserve three strips of peel 1 teaspoon dried herbs de…
Recipe adapted for kosher cooking from The New York Times. Serves 6. Ingredients: 5lbs short ribs–Plate Flanken or English Short Ribs 3 tablespoons olive oil 1 large onion, peeled and halved 2 whole cloves 2 bay leaves 2 tablespoons tomato paste 2 cups dry red wine 4 cups Grow and Behold Beef Bone Broth–warmed 2lbs carrots,…
The great thing about smoking ribs instead of grilling them is that the slow cooking prevents the meat from shrinking. Instead of a thick piece of meat with a clean bone protruding at the end, you’re left with very tender, evenly cooked meat that stretches the length of the bone. More surface to slather with sauce and enjoy!
Make this a day ahead; reheat and wow your guests. Includes recipe for Butternut Squash and Spinach.
Tomatoes, Leeks and a slow simmer in broth result in succulent and tender Veal Short Ribs
A simple Asian-inspired marinade for this very fun cut.
A quick week-night stirfry gets a boost from leftover spare ribs.
The taste of Texas-style, smokey, shortribs is hard to beat–and this recipe will show how to make your BBQ season one of legends.
There’s no shabbat lunch like a hot cholent with flavorful Grow and Behold Kishka and flanken.
This classic recipe from the Silver Palate works with Short Ribs as well as Flanken (Short Ribs are just a bit leaner and meatier). The meat is simmered low and slow, bathing the kitchen in a delicious aroma and yielding tender meat that practically falls apart at the touch.
Not sure the difference between Back, Spare and Short? We break down the different rib cuts for you to help you choose the right rib for you!
Use this sweet and umami-rich preparation for Short Ribs, Spare Ribs or Back Ribs.
Slow cooked with red wine and herbs, these succulent morsels take very little time to prepare and are positively delicious!
Cook low and slow for meltingly-tender finger-licking ribs.
Sweet succulent short ribs, with a spicy udon-noodle salad, easily prepared in a crockpot with a quick sear on the grill to caramelize.
A sweet and Asian-inspired recipe for braised and roasted spare ribs.
Spare Ribs offer end-of-summer versatility. Feeling the chill in the evening? Slow cook these tender morsels in your crockpot with tomatoes and garlic for a tender, melt in your mouth meal. Still holding on to patio living? Fire these babies up on a BBQ with your favorite sauce (or try Mustard Glaze from the Silver…