Today I am making this dish which we all love and comes from my BFF Blima's Bubbie ( go ahead, 3 times fast). Typically its made for Jewish New Year, except here, its made whenever I have a sweet/savory tooth. ( shock, daily) No really, I make it at least 3 or 4 imes a year. Especially when I find English short ribs on sale and very "meaty". Give it a try, you will here massive humming at the dinner table!
2 lbs short ribs ( or more)
1/2 cup water
2 lb carrots, peeled & sliced
2 sweet potatoes, quartered,
2 whole onions
1 cup honey or brown sugar (more if desired) I use ½ cup br. sugar, 1/2 cup honey. (cant make up my mind?) To clarify: I mix 1/2 cup honey and 1/2 cup brn sugar together, then pour over mixture before roasting.
3/4 lb prunes (about a cup) make sure no pits
Juice of 1/2 lemon
salt and pepper to taste (lots of fresh black pepper)
Sprinkle short ribs with salt and pepper, in a fry pan with 2 tablespoons hot oil, sear on all sides, remove and place in roasting pan with all other ingredients.
Cover and cook for 2 hours at 350. Uncover, stir and let brown about 1 hour more.
If the sauce hasn’t thickened enough add 2 tablespoons of flour to ¼ cup of cold water, stir until smooth, add to tzimmes, mix well and bake for a few minutes more.
When I SEAR the ribs, I drench them in flour first.( like your pot roast) This makes the last step unnessesary. I just didnt want to change Bubbie's recipe written.