48-Hour Short Ribs with Roasted Tzimmes and Beet, Walnut & Prune Salad

48-Hour Short Ribs

A long, controlled cook softens the ribs' connective tissue without drying out the meat. A hard initial sear adds roasted flavor to both the beef and its cooking juices.

Ingredients

• 2½ lb boneless beef short ribs, in 4 thick portions
• 2 tsp Diamond Crystal kosher salt, or 1 teaspoon fine salt
• ½ tsp freshly ground black pepper
• 1 tbsp ghee
• 3 sprigs thyme
• 1 bay leaf

Instructions

1. Heat a sous vide bath to 68°C / 154°F. Trim only thick exterior fat and tough silverskin from the ribs; season with salt and pepper.
2. Heat the ghee in a heavy skillet over medium-high heat. Pat the beef dry and sear in batches until deeply browned, about 2 minutes on each broad side. Reserve the skillet for the sauce.
3. Let the beef stop steaming, then seal in sous vide bags with the thyme and bay leaf, arranging the portions in a single layer. Submerge fully and cook for 48 hours. Cover the bath and check its water level regularly.
4. For immediate serving, open the bags and strain the juices into a measuring cup for the sauce. Remove the herbs and handle the beef gently; it should yield easily to a fork.
5. Warm the ribs gently in the finished sauce for 5–10 minutes, spooning the sauce over them rather than stirring.

Notes

• For make-ahead service, chill the sealed bags immediately in a generous ice-water bath until thoroughly cold, then refrigerate at 4°C / 40°F or below. Use within 3–4 days or freeze.
• For a kosher meat meal, use avocado oil instead of ghee and choose appropriately certified ingredients throughout.

Red Wine and Mirepoix Jus

Small diced vegetables give the sauce the rustic texture visible on the beef. Reduced wine provides acidity, while the short-rib juices supply body without flour.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 medium carrot, finely diced
• 1 stalk celery, finely diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup dry red wine
• 1½ cups unsalted gluten-free beef stock
• reserved short-rib bag juices, strained and excess fat removed
• 1–2 tsp red wine vinegar
• to taste salt and black pepper

Instructions

1. Pour excess searing fat from the short-rib skillet, leaving the browned fond. Add olive oil, onion, carrot, and celery; cook over medium heat for 8–10 minutes, until softened and lightly golden.
2. Add garlic and tomato paste and cook for 1 minute. Add the wine, scrape up the fond, and simmer until reduced by about two-thirds.
3. Add the stock and simmer for 20 minutes, until the vegetables are tender and the liquid tastes concentrated. If preparing ahead, cool and refrigerate this sauce base.
4. When the ribs are ready, bring their strained bag juices to a full boil in a small saucepan. Skim any coagulated proteins, then add the clear liquid to the sauce.
5. Simmer until lightly glossy but still pourable. Add vinegar to lift the richness, then season with salt and pepper. Return the ribs to the sauce to warm through.

Notes

• Bag juices vary in saltiness; add them gradually and season only after reducing. If the sauce becomes too strong, loosen it with water or unsalted stock.

Roasted 'Sort of Tzimmes'

Roasting keeps the roots distinct and caramelized rather than soft and syrupy. Orange, a little honey, and plump raisins echo tzimmes without overwhelming the savory beef.

Ingredients

• 1 lb carrots, cut into thick diagonal pieces; slender ones halved lengthwise
• ¾ lb Yukon Gold potatoes, cut into 1-inch chunks
• ½ lb parsnips, peeled and cut into 1-inch chunks
• 2 tbsp olive oil
• ¾ tsp kosher salt, plus more to taste
• ¼ tsp black pepper
• ⅓ cup raisins
• ¼ cup fresh orange juice
• 1 tsp finely grated orange zest
• 2 tsp honey
• 2 tsp apple cider vinegar

Instructions

1. Heat the oven to 425°F / 220°C. Toss the carrots, potatoes, and parsnips with olive oil, salt, and pepper. Spread across a large sheet pan without crowding.
2. Roast for 30 minutes, turning once, until the undersides are browned and the roots are nearly tender.
3. Meanwhile, combine raisins and orange juice in a small saucepan. Bring just to a simmer, cover, and set aside for 10 minutes. Stir in the zest and honey.
4. Spoon the raisin mixture over the roots and toss. Roast for another 8–15 minutes, until tender and glazed, watching that the dried fruit does not scorch.
5. Finish with cider vinegar and adjust the salt. Keep the sweetness restrained; the roots should still taste roasted and savory.

Notes

• Use two sheet pans if necessary; crowded vegetables steam instead of browning.

Beet, Walnut and Prune Salad

Earthy beets and soft prunes are balanced by a sharp vinaigrette and toasted walnuts. A few bitter leaves add freshness beside the rich ribs.

Ingredients

• 1½ lb medium red beets, scrubbed
• ½ cup walnut halves, roughly broken
• ½ cup pitted prunes, quartered
• 1 small shallot, finely minced
• 1½ tbsp red wine vinegar
• 2 tbsp extra-virgin olive oil
• to taste salt and black pepper
• 1 cup small red mustard leaves or tender beet greens, optional

Instructions

1. Heat the oven to 400°F / 205°C. Put the beets in a covered baking dish with a small splash of water. Roast for 50–70 minutes, until a thin knife slides easily into the centers.
2. Cool until comfortable to handle, rub off the skins, and cut into generous wedges.
3. Toast the walnuts on a small tray for 6–8 minutes, until fragrant. Cool completely.
4. Let the shallot sit in the vinegar with a pinch of salt for 10 minutes, then whisk in the olive oil and pepper.
5. Toss the beets and prunes with the dressing. Let stand for at least 15 minutes, then fold in the walnuts and optional leaves just before serving. Taste for salt and acidity.

Notes

• If the prunes are firm, soften them in warm water for 10 minutes, then drain well. Serve the salad cool or at room temperature, not refrigerator-cold.

Overall Timing / Workflow

The beef and beets are ideal make-ahead components. Leaving the root vegetables and final salad assembly until serving preserves browned edges and walnut crunch.

Instructions

1. Two days ahead: sear and start the short ribs. Make the wine-and-mirepoix sauce base in the same skillet, then cool and refrigerate it.
2. One day ahead: roast and peel the beets, dress them with the prunes, and refrigerate. Toast the walnuts and store separately.
3. About 1 hour before dinner: heat the oven to 425°F / 220°C and prepare the tzimmes vegetables.
4. About 45 minutes before dinner: roast the roots. Bring the beet salad out of the refrigerator.
5. About 20 minutes before dinner: open the hot short-rib bags, boil and skim their juices, and finish the sauce. Warm the beef in the sauce.
6. At serving: finish the roots with vinegar, fold walnuts and leaves into the beet salad, and plate.

Notes

• For ribs chilled in sealed bags, reheat in a 68°C / 154°F bath until hot throughout, generally 60–90 minutes for portions about 1½ inches thick; allow longer for thicker pieces.

Plating

Keeping the three dishes distinct preserves the salad's acidity and the roots' roasted texture. A loose pool of jus ties the beef to the vegetables without flooding the plate.

Ingredients

• ¼ cup flat-leaf parsley leaves

Instructions

1. Place a portion of short rib on each warm plate and spoon the diced-vegetable jus over and around it.
2. Arrange the roasted tzimmes alongside, keeping most of it above the sauce.
3. Add a compact mound of beet salad at the opposite edge and scatter parsley leaves over the beef.

Leftover Path

The ribs stay moist when stored in their sauce, while separate storage protects the salad and roasted roots. Shredding the final portions turns small amounts into another useful meal.

Instructions

1. Refrigerate cooked food within 2 hours in shallow containers. Store beef with its sauce, roots separately, and salad separately; keep any remaining walnuts and greens out of the dressed beets.
2. Use refrigerated leftovers within 3–4 days of their original cooking or initial chilling, not 3–4 additional days after reheating. Freeze extra beef and sauce if they will not be used in time.
3. Reheat already-served beef leftovers covered in their sauce until they reach 165°F / 74°C. Reheat roots at 425°F / 220°C until hot and crisp at the edges.
4. For a second meal, shred the beef into its jus and spoon over the reheated roots, with the beet salad alongside.