I love short ribs. I particularly like sticky Asian style short ribs, although they can be a bit pricey. As we are going with an Asian theme this year for our first night of Rosh Hashanah (AKA Jewish New Year) menu, I am springing for the short ribs. First night of Rosh Hashana is the one time a year I really go all out and pick up a nicer piece of meat.
This recipe is inspired by fusing this dish with the some classic Rosh Hashana flavors. I chose apples, honey, and pomegranate as they provide sweetness, a central theme for Rosh Hashana. The pomegranate lends some sweetness along with some tartness to help balance it out. It also provides a nice red color to the glaze.
This recipe feeds 2 people but can easily scaled up, as long as you have a pot large enough.
ThermoPro TR15H Digital Instant Read Meat Thermometer Review*
I cooked the ribs to an internal temperature of about 205°F. 205°F is a magic number for tender beef that you don’t want to completely fall apart. I checked the temperature with the new ThermoPro TR15H Digital Instant Read Meat Thermometer available on Amazon for about $11.65 after coupon. The coupon is available right on the listing, all you need to do is check the box. The probe is nice and long and the body of the thermometer has a convenient loop for hanging as a well as a magnet for sticking on your fridge. The long probe along with the fact that it has a back light and temperature lock functionality make it great for sticking in a dark oven without burning your your face trying to read it.
I did a quick calibration test with some ice water and it read right at 34°F. When I ran the ice water calibration test I compared it to my Classic Super-Fast Thermapen which I love, but is significantly more expensive. The Thermapen settled on temperature a few seconds faster than the ThermoPro TR15H. For less than a quarter of the price the TR15H is a great budget option.
I do prefer a thermometer with a probe that folds in to the handle. ThermoPro does have several other models that have that feature. We reviewed one a few years ago (along with a great smoked chicken recipe), check it out here: Apple Wood Smoked Chicken Recipe and ThermoPro Thermometer Review. Another cool feature the TR15H has is a calibration mode. I haven’t had a chance to test that out yet as it seems pretty accurate out of the box.
Don’t forget to check out some of our other Rosh Hashana recipes:
Delicata Squash Stuffed With Apples Dates and Leeks and Rosh Hashanah Menu
First Night of Rosh Hashanah 5779 Menu Retrospective and Zucchini Leek Soup Recipe
Gluten-Free Honey Muffins & Ginger Maple Apple Chips For Rosh Hashanah
Recipe: Braised Short Ribs with Apples and A Pomegranate Honey Glaze
Asian style braised short ribs fused with Rosh Hashanah flavors of apple, honey, and pomegranate. A sweet dish for your New Years table.
- 2 lbs Flanken Cut Short Ribs Flanken cut means cut in strips across the bones
- 2 tbsp Vegetable Oil
- Salt and Pepper To taste
- 3 Apples Peeled, cored, and diced
- 2 Onions Sliced
- 6 Cloves Garlic Roughly chopped
- 2 Cups Beef Stock Homemade would be best, but boxed will do in a pinch
- 1 Cup Pomegranate Juice
- 1/2 Cup Honey
Preheat your oven to 250°F. Lightly coat the ribs with oil and season with salt and pepper.
Place a heavy pot or dutch oven over high heat. Sear the ribs on each side until browned.
Remove the ribs and reduce the heat to low. Add the onions and apples and saute until they begin to brown.
Remove the pot from the heat, return the ribs, and add enough beef stock to make sure the ribs are submerged about half way.
Put the cover on the pot and move it to the oven. Cook until the ribs are tender but not mushy, about 2 hours.
While the ribs are coking add the pomegranate juice and the honey to a small sauce pot and cook over high heat stirring regularly until the mixture is reduced to a syrup.
Once the ribs are tender, remove them from the pot from the oven and raise the oven temperature to 400°F. Place the ribs on a rimmed baking sheet lined with parchment paper. Lightly coat the ribs on both sides with the pomegranate syrup. Place the ribs back in the oven for just a few minutes to set the glaze, being careful not to let it burn.
Put the pot with the beef stock, apples, and onions back on the stove over high heat and reduce until it thickens into a sauce. Cut the ribs between the bones, plate on top of the sauce and serve.
*ThemoPro provided the new thermometer for me to review, but did not sponsor this post. In the past they have provided free products for me to review as well as sponsoring the thermometers for the 3rd Chicago Kosher BBQ Competition.