Slow-Braised Short Ribs with Spinach
Adam Perry Lang first roasts short ribs, then braises them in beef stock with porcini mushrooms, until the meat is fall-apart tender. He finishes the cholent by stirring matzo farfel (crushed matzo) into the pan juices until it plumps up. Fresh baby spinach and crunchy sea salt complete the dish. More Braising Recipes
The recipe can be prepared through Step 4 and refrigerated for up to 2 days. Slice the meat cold and rewarm, covered, in a 325° oven.
Matzo farfel is available in the kosher section of supermarkets during Passover. To make this dish without observing the holiday's dietary restrictions, substitute pearled barley. Stir 1 1/2 cups of pearled barley into the sautéed vegetables in Step 3 and toast for 2 to 3 minutes before adding the wine, then proceed with the recipe (eliminating Step 5 altogether).
These super-rich short ribs need a red with massive power and structure. There are a few good kosher ones that fit the bill. One comes from Capçanes in the up-and-coming Montsant region in Spain. Or, from Napa, look for wines from Covenant.