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 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.