72-Hour Short Ribs with Tzimmes and Schmaltz Potato Kugel

72-Hour Short Ribs

A controlled three-day cook softens the connective tissue while keeping the ribs intact enough to plate in substantial pieces. A brief broil adds browned edges without drying the interior.

Ingredients

• 2 1/2 lb boneless beef short ribs, in thick portions no more than 2 inches thick
• 11 g kosher salt
• 1 tsp freshly ground black pepper
• 4 sprigs thyme
• 1 tbsp rendered beef fat or schmaltz, melted

Instructions

1. Heat a covered sous vide bath to 144°F / 62°C. Season the ribs with the salt and pepper, then vacuum-seal in a single layer with the thyme, using bags rated for long cooking.
2. Submerge completely and cook for 72 hours. Keep the bath covered, maintain the water level, and check that the circulator remains running throughout.
3. Remove the ribs from their bags, reserving all liquid for the jus. Discard the thyme. Pat the meat thoroughly dry; it should be very tender but still hold together.
4. Heat the broiler and set a rack about 6 inches below it. Put the ribs on a foil-lined tray, brush lightly with the beef fat or schmaltz, and broil for 5–8 minutes, turning once if practical, until the exposed edges brown.
5. Brush with a little finished jus after broiling and serve, cutting only as needed to divide the portions.

Notes

• For advance preparation, leave the cooked ribs sealed and chill immediately in a large ice-water bath until thoroughly cold, then refrigerate. Rewarm sealed at 140°F / 60°C until hot throughout before drying and broiling.

Red-Wine Beef Jus with Diced Aromatics

Reduced wine provides acidity against the rich beef, while the bag juices supply gelatin and depth. Keeping the vegetables finely diced echoes the rustic, glossy finish of the plate.

Ingredients

• 1 tbsp schmaltz
• 1 small shallot, finely diced
• 1 small carrot, cut into 1/4-inch dice
• 1 stalk celery, cut into 1/4-inch dice
• 1 clove garlic, finely chopped
• 1 cup dry red wine
• 1 cup unsalted gluten-free beef stock
• reserved short-rib bag juices
• 1 sprig thyme
• 1–2 tsp red wine vinegar, to taste
• to taste kosher salt and black pepper

Instructions

1. Pour the bag juices into a small saucepan and bring to a full boil. Simmer for 2–3 minutes, skim the coagulated protein, then strain and remove excess fat.
2. Warm the schmaltz in a wide saucepan over medium heat. Add the shallot, carrot, and celery and cook for 8–10 minutes, stirring, until softened and lightly browned. Add the garlic and cook for 30 seconds.
3. Add the wine and thyme. Simmer until the wine has reduced by roughly two-thirds.
4. Add the stock and clarified bag juices. Simmer uncovered until glossy and lightly coating a spoon, about 15–25 minutes. Remove the thyme.
5. Add the vinegar a little at a time to brighten the sauce. Taste before adding salt, since the bag juices may already provide enough.

Notes

• If the jus becomes salty before it thickens, stop reducing. Add a little unsalted stock and serve it as a lighter jus rather than forcing a syrupy consistency.

Roasted Carrot, Sweet Potato, and Prune Tzimmes

Roasting keeps the vegetables distinct and browned rather than uniformly soft. Prunes and a restrained orange-honey glaze give the dish its familiar tzimmes character without overwhelming the beef.

Ingredients

• 1 lb carrots, peeled and cut into 1/2-inch pieces
• 3/4 lb sweet potato, peeled and cut into 1/2-inch cubes
• 1 medium yellow onion, cut into 1/2-inch pieces
• 2 tbsp schmaltz, melted
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup pitted prunes, quartered
• 1/3 cup fresh orange juice
• 1 tsp finely grated orange zest
• 2 tsp honey
• 1 tbsp lemon juice

Instructions

1. Heat the oven to 425°F / 220°C. Toss the carrots, sweet potato, and onion with the schmaltz, salt, and pepper in a shallow roasting dish large enough to avoid crowding.
2. Roast for 25–30 minutes, turning once, until the vegetables have browned edges and are nearly tender.
3. Mix the orange juice, zest, and honey. Add to the dish with the prunes and toss gently.
4. Roast for another 10–15 minutes, until the roots are tender and the liquid has reduced to a light glaze. Add a splash of water if the glaze catches before the vegetables are done.
5. Fold in the lemon juice and adjust the salt. Keep the pieces intact rather than mashing them together.

Notes

• This version is only lightly sweet; taste the roasted carrots and sweet potato before adding more honey.

Old-School Potato Kugel with Schmaltz

Grated russet potatoes, eggs, and reclaimed potato starch create a tender, cohesive center without flour. A preheated metal pan and hot schmaltz establish the crisp bottom and edges.

Ingredients

• 2 lb russet potatoes, peeled
• 1 medium yellow onion, peeled
• 3 large eggs, beaten
• 6 tbsp schmaltz, divided
• 1 1/2 tsp Diamond Crystal kosher salt, or 1 tsp fine salt
• 3/4 tsp freshly ground black pepper

Instructions

1. Heat the oven to 425°F / 220°C. Put 3 tablespoons schmaltz in an 8-inch square metal baking pan and place it in the oven for about 5 minutes, just until the fat is hot.
2. Coarsely grate the onion and potatoes. Working quickly, squeeze them in a clean towel over a bowl to remove excess liquid, leaving the shreds moist rather than completely dry.
3. Let the squeezed liquid stand for 3–5 minutes. Carefully pour off the water and keep the white potato starch settled at the bottom.
4. Mix the potato and onion shreds with the recovered starch, eggs, salt, pepper, and 2 tablespoons melted schmaltz.
5. Carefully spread the mixture into the hot pan; it should sizzle. Level without packing tightly and drizzle with the remaining tablespoon schmaltz.
6. Bake for 20 minutes, then reduce the oven to 375°F / 190°C and bake for 45–60 minutes more, until deeply golden, crisp at the edges, and fully tender in the center. A knife should slide through without encountering firm potato shreds.
7. Rest for 15 minutes before cutting into four generous squares.

Notes

• Use a metal pan for the strongest crust. Do not preheat an empty glass baking dish or expose hot glass to the cool potato mixture.

Overall Timing / Workflow

The long beef cook is hands-off; the active work is concentrated into the final two hours. The kugel tolerates resting while the vegetables roast and the ribs finish.

Instructions

1. Three days ahead: start the short ribs, allowing a little extra time for finishing before dinner.
2. About 2 hours before serving: prepare and bake the kugel. While it bakes, cut the tzimmes vegetables and the jus aromatics.
3. About 55 minutes before serving: remove the finished kugel and raise the oven to 425°F / 220°C. Roast the tzimmes.
4. About 40 minutes before serving: remove the ribs from the bath and prepare the jus with their bag liquid. Keep the meat covered in a warm place while the sauce reduces.
5. About 15 minutes before serving: finish the tzimmes and return the portioned kugel to the oven briefly if it needs warming. Switch to the broiler and brown the ribs.
6. Finish the jus with vinegar, taste the tzimmes for lemon and salt, and plate everything hot.

Notes

• For a true leftovers dinner, cook and chill the components ahead, then follow the reheating guidance below instead of repeating the full cooking schedule.

Plating

Partially covering the kugel lets it absorb some jus while leaving crisp edges exposed. Fresh parsley cuts through the rich meat and sweet roasted vegetables.

Ingredients

• 1 cup loosely packed flat-leaf parsley leaves and tender tips

Instructions

1. Set a square of kugel slightly off-center on each warm plate or shallow bowl.
2. Arrange the short ribs partly over the kugel and spoon the tzimmes around them.
3. Spoon the jus and its diced aromatics over the beef, avoiding soaking all the exposed potato crust.
4. Scatter generously with parsley and serve immediately.

Leftover Path

Storing the kugel separately preserves its ability to crisp again. Gentle covered reheating protects the beef while the sauce restores its glossy finish.

Instructions

1. Refrigerate leftovers within 2 hours in shallow containers. Store the beef with its jus, with the tzimmes and kugel in separate containers; use within 3–4 days.
2. Reheat beef and jus covered in a 300°F / 150°C oven until the center reaches 165°F / 74°C, adding a little water or unsalted stock if needed.
3. Reheat kugel uncovered at 400°F / 205°C for about 15–25 minutes, until hot through and crisp at the edges. Warm the tzimmes covered, uncovering near the end to restore its glaze.
4. Finish with fresh parsley. Alternatively, shred the reheated beef and spoon it with the tzimmes and jus over crisp pieces of leftover kugel.

Notes

• Freeze beef and jus together for up to 2 months. Freeze kugel separately; its interior will be slightly softer after thawing.