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.
2 pounds short ribs
½ cup freshly squeezed orange juice
1 Tablespoon pomegranate juice
2 Tablespoons brandy
1 Tablespoon honey
2 Tablespoons olive oil
1 teaspoon ground coriander
½ teaspoon salt
Pinch of freshly ground black pepper
2 carrots, grated
Preheat the oven 300F.
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 about 3 hours in a preheated oven until meat is tender and soft.
Pronounced: ki (short i)-BOOTZ (oo as in book), Origin: Hebrew, a collectively owned and run community in Israel.