Pesah Short Ribs, Farfel, and Spinach

Pesah Short Ribs, Farfel, and Spinach
A one dish wonder--serves 10-12

Although listed under Chicken Entrees, it's a true meat dish.  This is probably the only meat recipe that will appear all year.


  • 2 Tbsp. garlic powder
  • 1 Tbsp. paprika (or smoked paprika)
  • 1 Tbsp. salt
  • 2 Tbsp. pepper
  • ½ c. cooking oil
  • approximately 9 pounds of short ribs
  • 1 oz. dried porcini mushrooms
  • 3 c. boiling water
  • 1/3 c. olive oil
  • 1 large white onion, diced
  • 2 carrots, diced
  • 4 celery ribs, diced
  • 8 garlic cloves, crushed
  • 1 pound mushrooms, quartered
  • 1 cup dry white wine
  • 3 cups beef broth
  • 8 oz. matzah farfel
  • 6 oz. (or more) baby spinach


  1. Preheat oven to 275º.
  2. Set a large rack in a large roasting pan.
  3. In a small bowl, combine the garlic powder with paprika, 1 Tbsp. kosher salt and 2 Tbsp black pepper.
  4. Stir in ¼ cup oil.
  5. Rub the spice paste on both sides of the ribs and place ribs on the rack of the roasting pan, meatiest side up.
  6. Roast for 4 hours, until the meat pulls away from the bones.
  7. Transfer the ribs to a platter and pour off the fat from the pan.
  8. Increase the oven temperature to 325º.
  9. Soak the porcini mushrooms in boiling water in a heatproof bowl for at least 20 min.
  10. Drain the mushrooms, reserving 2 cups of the soaking liquid.
  11. Rinse the mushrooms and chop coarsely.
  12. Place the roasting pan over the burner and add the olive oil.
  13. Add onion, carrots, celery, garlic, fresh mushrooms, chopped porcini mushrooms and cook over moderately high heat stirring until the vegetables are softened and begin to brown, about 10 min.
  14. Add the wine and cook until the wine has evaporated, about 5 min.
  15. Add the beef broth, the reserved 2 cups of mushroom soaking liquid and 3 cups of water and bring to a boil.
  16. Season with more salt and pepper.
  17. Return the cooked short ribs to the roaster, meaty side up.
  18. Cover the pan tightly with foil and cook in the oven 1 hr. 15 min. until the meat is tender.
  19. Remove the foil and spoon off as much fat as possible. Remove the ribs from the pan. (If you want to remove the maximum amount of fat, prepare the ribs up to this point on Thursday and Friday remove the pan from the refrigerator. The fat will be easy to skim from the pan. If you’re already committed to eating ribs this one time of the year, it may not make much difference if you don’t remove every bit of fat.)
  20. Meanwhile in a large skillet, heat the remaining ¼ cup of oil.
  21. Add the matzah farfel and toast over high heat.
  22. Stir continuously so it doesn’t burn. (about 5 min.) Stir the toasted farfel into the pan juices.
  23. Return the ribs to the roaster, arranging them in the liquid and roast uncovered 15 min until the matzah farfel is moistened and plump.
  24. Transfer the ribs to a cutting board, remove the bones and slice the meat across the grain.
  25. For use with this haftarah, save the bones for the serving platter. Otherwise, discard the bones.
  26. Stir the spinach into the farfel, season with salt and pepper and let it wilt.
  27. Spoon the farfel-spinach mix on a platter and top with ribs.


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