Boneless Short Rib in a Cherry Au Jus
Try out this curated recipe from the AJT for your Passover celebration this year.
A special recipe comes from Farmers & Fishermen Purveyors just in time for the holiday. Combining dried cherries and wine, this flavorful recipe is both delicious and sure to brighten any meal. The sweetness of the cherries creates a fragrant dish that is irresistible and will be a family favorite for years to come.
Ingredients:
Farmers and Fishermen Black Angus USDA Choice Chuck Flap 4 to 5 pounds
3 cups beef stock
½ cup olive oil
Salt and pepper 2 tablespoons each
1 large onion
6 cloves garlic
Fresh thyme sprigs
Fresh rosemary sprigs
½ cup chopped parsley
3 carrots diced large
2 stalks celery diced large
1 can Coca-Cola
¼ teaspoon of cinnamon
¼ cup sugar
1 1/2 cup dried pitted cherry
1 cup Manischewitz or Mogen David cherry or blackberry wine
Directions:
Preheat oven to 350 degrees.
In large roasting pan add olive oil and get medium high heat.
Season the beef with a rub of salt and pepper and sear all sides. Remove and set aside.
In same roasting pan as the drippings and olive oil, add onion, celery, carrots and garlic and sear till brown but not caramelized.
Add all liquids and dried cherries.
Reduce heat to medium low.
Combine all and set meat in liquid, and place in oven at 350 degrees for 1 hour.
Flip meat and cook an additional hour, but at 325 degrees.
Lower oven to 275 and cook an additional 2 hours untill liquid has reduced by half.
Let cool, then remove meat and place on cutting board and slice and shred the softened meat.
Plate and ladle the cherry au jus over the top. Serve with fresh parsley on top as garnish.
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