Chef Yair Feinberg was born and raised on an Israeli kibbutz and later travelled to Europe to study Culinary Innovation and Management at the Institute Paul Bocuse in France and work in Michelin star decorated restaurants in Paris, Tuscany and Provence. Upon returning to Israel, Feinberg opened Studio Fein Cook, which offers gourmet catering services and cooking and baking workshops for all levels, as well as import services for products such as Thermomix.
Special thanks to Inbal Baum of Delicious Israel for this recipe and translation.
Short Ribs with Orange and Honey
This rich short rib recipe is so easy to prepare; let your oven do all the hard work for you.
- Total Time: 3 hours 10 minutes
- Yield: Serves 2-3
Ingredients
- 2 lb short ribs
- ½ cup freshly squeezed orange juice
- 1 Tbsp pomegranate juice
- 2 Tbsp brandy
- 1 Tbsp honey
- 2 Tbsp olive oil
- 1 tsp ground coriander
- ½ tsp salt
- pinch of freshly ground black pepper
- 2 carrots, grated
Instructions
- Preheat the oven 300°F.
- Place the meat in a roasting pan. In a mixing bowl, combine all the ingredients and drizzle over the meat. Cover the roasting pan with aluminum foil.
- Roast meat for about 3 hours in a preheated oven until meat is tender and soft.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Entree
- Method: Roasting
- Cuisine: Holiday
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kibbutz
Pronounced: ki (short i)-BOOTZ (oo as in book), Origin: Hebrew, a collectively owned and run community in Israel.
Can I make this is a slow cooker?
We haven’t tested this recipe in a slow-cooker, but see no reason why not. Please let us know how it turns out if you try it.
I made this in a slow cooker. 5 hrs on low and the meat was tender and juicy. I plan to try it with chicken.
Turned out great in the slow cooker. 5 hrs on low. Meat was fall off the bone tender. Am trying the recipe with chicken!
Amazing!
I too would like to use a slow cooker. Wondering if you don’t need to increase liquid? Be expensive to do if it failed.
If you’re looking for a tried-and-tested slow cooker recipe, try this sweet and sour brisket.
I’m trying it in the slow cooker! I had some bourbon, not brandy and pomegranate syrup that I substituted for juice. I’ll report on how they turn out. Cooking on low for 6-7 hrs. I browned the short ribs before putting them in cooker. Don’t know if it’s necessary but I looked at other recipes.
I am cooking them in the slow cooker. it’s been three hours. There is plenty of liquid without adding any. If I did need some, I was going to add red wine. I took a picture but no way to add it. I think they will be good!!
I made the short ribs in my slow cooker and they were fabulous. Except for 2 substitutes, pomegranate syrup for juice and bourbon for brandy, I followed the recipe. I did brown the short ribs before putting them in the crock pot but I don’t know if it was necessary.
I put them in the crock pot at 11 am and they were very tender by 4 pm. I cooked them on low. At 4 I put them on warm. We ate about 7 and the meat literally fell off the bones. I served them with mashed potatoes and green salad. Peach cobbler for dessert.
I did make this in my slow cooker. I followed the recipe except bourbon for brandy and pomegranate syrup for juice. I did brown the meat first in a frying pan. I put the short ribs in at 11 am. They were very tender at 4 pm. I cooked them on low and at 4 pm at keep warm. Served with mashed potatoes and green salad.
Would this recipe also work for brisket, adjusting ingredients and cooking time for the weight of the meat?
Hi Judy! While we’ve never tried this recipe with brisket, it seems like you could swap the meats out here given the similar cooking times and flavor profiles. If you’re looking for a great brisket recipe, try this one! https://www.myjewishlearning.com/the-nosher/crockpot-sweet-and-sour-brisket/
Are you using boneless short rib or on-the-bone? makes a huge difference in terms of weight. Can’t wait to try this!
Hi Is this for bone in or boneless?
You can use either!
Any suggestion to replace the pomegranate juice. It’s hard to find here
You can order pomegranate juice on Amazon or just use an extra 1 Tbsp orange juice.
Been making this in a scan pan with lid for years. Excellent recipe. Cooked it a little longer.
I have a pot roast that I want to convert into a stew for dinner. What would be the adjustments