{"id":4845859,"date":"2024-08-20T11:35:29","date_gmt":"2024-08-20T08:35:29","guid":{"rendered":"https:\/\/breslev.co.il\/?p=4845859"},"modified":"2025-06-26T15:19:39","modified_gmt":"2025-06-26T12:19:39","slug":"boneless-short-ribs","status":"publish","type":"post","link":"https:\/\/breslev.com\/4845859\/","title":{"rendered":"Boneless Short Ribs"},"content":{"rendered":"\n

On a recent trip to New York, my husband chose a low and slow roasted piece of de-boned top rib with mashed potato which he said was superb and melted in his mouth. Although confused as to why he didn’t choose a steak, I have to admit it was delicious. <\/span><\/p>\n

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Preparation Time:<\/strong> 15 minutes<\/span><\/p>\n

Cooking Time:<\/strong> 6 hours<\/span><\/p>\n

Level of Difficulty:<\/strong> Easy<\/span><\/p>\n

Kashrut Type:<\/strong> Meat<\/span><\/p>\n

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INGREDIENTS<\/span><\/h2>\n
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4\u00bd pounds (2 kg) whole top rib roast on the bone with meaty flap (Yes, you’re going to cook it on the bone to ensure its delicious, sweet taste)<\/span><\/p>\n

2 large onions (cut in half and sliced into semi-circles)<\/span><\/p>\n

2 large carrots (grated or finely sliced)<\/span><\/p>\n

2 sticks of celery (finely sliced)<\/span><\/p>\n

1 tablespoon fresh thyme leaves, or 1 tsp dried thyme [Editor:<\/em> Be sure to check for bugs]
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\u00bd cup sugar
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1 cup red wine (dry)<\/span><\/p>\n

1 cup beef stock (1 beef bouillon cube dissolved in 1 cup boiling water)<\/span><\/p>\n

Salt and pepper to taste<\/span><\/p>\n<\/div>\n

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PREPARATION<\/span><\/h2>\n
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  1. Remove excess fat from meat, but not too much as you still want the meat to be tender and tasty. <\/span>\n