Slow Cooked Short Ribs + A Passover Menu


Generally, Passover is not my holiday. I prefer Rosh Hashana or Thanksgiving and I love our Hannukah tradition. But this year, I wanted to keep in on the down low – just us, quiet and simple.

I know you are all are expecting Brisket, but if I must confess, I am not a true brisket lover. I know – shocking! I could have easily have made chicken, but I truly wanted something I have not made in a long time so I dusted off one of my favorite short rib recipes.  Always wanting to do as much as possible in advance, this recipe is just that.

Short ribs are one of those meats that you can’t really F@ck up. This was one of the first short rib recipes I had ever made and it pretty much the only one I currently make. It’s that good! I found it in a fabulous little book, Seriously Simple by Diane Rossen Worthington. I have many of her books and all the recipes are super delicious, easy and fool proof. Prepping for a dinner like this is key and I start at least 3 days before. If you want to know what I do and how I do it, leave me a comment, always happy to share!

Along with the short ribs, I will be making my homemade (sort-of) Gefilte fish, my Grandma Rose’s Farfel, Vegetable Tian, mashed potatoes and spaghetti squash (for me). Since it is just us, I am not overdoing it (which I can easily do) and making stuff my kids like to consume.

Desserts are a whole different ball game. I like to have sweets on hand during the week and I will be making our favorite thumbprints, macaroons, matzo toffee, brownie cookies and a few more that you might see in the picture below. 

I hope you all have a beautiful Passover and Easter holiday and Happy Spring!



Slow Cooked Short Ribs


5 pounds extra-lean short ribs, boneless – cut into 3″ – 4″ pieces
salt and freshly ground black pepper
2 tablespoons safflower oil
3 large leeks, light green and white part, chopped
1 1/2 cups mango nectar, plus 3 tablespoons
1/2 cup tequila
1/2 cup beef stock
1 tablespoon Chipotle Peppers in Adobo Sauce
2 tablespoons chopped scallions, for garnish



• season the meat with the salt and pepper.
• preheat the oven to 325 F. heat a large dutch oven to medium-high heat. brown the ribs on all sides, using kitchen tongs to turn and brown them evenly, about 7-10 minutes in batches. the fat from the meat will act as your oil, so no need to use any at this point.
• remove the meat with a slotted spoon and set aside. 
• in the same dutch oven, add the oil, and sauté the leeks for about 7-10 minutes, stirring frequently and watching carefully so that they brown but do not burn.
• add 1 1/2 cups of the nectar, tequila, beef stock, and chipotle puree – mix to combine.
• increase the heat to high and simmer for 1 minute to mix the flavors. 
• put the meat back into the pot, covering the meat with the sauce.
• bake the ribs, covered, for about 3 hours, or until the meat is very tender, turning the ribs every 45 minutes during the cooking time.
• remove from the oven and let cool. cover and refrigerate overnight.
• when ready to serve: remove the meat from the refrigerator and if there is a layer of fat – remove it with a slotted spoon.
• add the remaining 3 tablespoons of nectar and place the casserole on the stove.
• slowly reheat the ribs on medium for about 20 minutes or until heated through.
• season to taste with salt and pepper. garnish with the scallions and serve immediately.

Showing 4 comments
  • Leah

    Great idea!

  • Reply

    Love the tequila and chipotle in this recipe! I love when my short ribs have that smoky heat!

    • Susan

      Yes – that is exactly what it tastes like – smokey heat!!

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