Short Rib Tsimmes

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"My honey's request for this year's Seder: short ribs in a sweet root vegetable stew, sweetened with honey and prunes. Can be made vegetarian without the meat, or substitute stew meat of choice."

Ingredients 8 h 30 m {{adjustedServings}} servings 1363 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1363 kcal
  • 68%
  • Fat:
  • 60.9 g
  • 94%
  • Carbs:
  • 176.3g
  • 57%
  • Protein:
  • 37.5 g
  • 75%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 664 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Season short ribs with garlic powder, salt, and pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Saute onions in hot oil until softened and translucent, 7 to 10 minutes; transfer to a bowl
  3. Reduce heat to medium and add remaining tablespoon oil to the skillet. Cook short ribs in hot oil until browned on all sides, 2 to 4 minutes per side; transfer to a slow cooker.
  4. Stir sweet potatoes, carrots, onions, prunes, honey, and cloves together in a large bowl. Pour onion mixture over short ribs into slow cooker.
  5. Cook on Low for 8 hours.
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Reviews 1

  1. 1 Ratings

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Juliann Tatham
4/25/2014

I found a 3 lb bag of prunes in my pantry that I didn't know what to do with, so I went a-huntin' for prune cooking. I have no idea what a tsimmes is, but holy hannah it's sweet. Like, sweeter then anything I have ever made for desert. I have looked at a few other recipes for tsimmes and it seems like they are all very sweet, so maybe that is what it is supposed to be like? Either way, it was good. I used 3 large sweet potatoes instead of 4 and it was still a LOT OF SWEET POTATOES! It filled my crock pot as full as it has ever been. I would use only 2 next time. I would also leave out the honey. Those prunes and the sweet potato are so sweet already, you don't need the honey! The cloves were delicious, and the ribs turned out to DIE for. Unfortunately, due to the sweetness we will likely just pick out the meat and not enjoy the stew. Thank you for such an interesting recipe!