web analytics

Servings: 4

Weight Watcher Smart Points: 11

Preparation Time: 15 Minutes

Cooking Time: 120 Minutes

Ready In: 135 Minutes


  • 2-3 cups beef broth
  • 4 beef short ribs
  • ½ teaspoon black pepper
  • 2 carrots, peeled and sliced
  • 2 teaspoons cinnamon
  • 1 tablespoon extra virgin olive oil
  • ¼ cup all-purpose flour
  • 2 cloves garlic, minced
  • ¼ cup fresh horseradish, shredded
  • 1 teaspoon lemon juice
  • Zest from 1 lemon
  • 2 tablespoons oil (olive, canola or grapeseed will work)
  • 1 medium onion, diced
  • ½ cup parsley, minced
  • 4 sprigs rosemary
  • 2 sprigs sage
  • 1 teaspoon salt
  • 2 sprigs thyme
  • 1 12 ounce can tomato paste
  • 2 cups Concord Grape Manischewitz wine


  1. Preheat oven to 350 degrees F.Dredge your meat in a mixture of flour, salt and pepper.Now heat oil in a large dutch oven over medium-high heat and brown meat on all sides
  2. This should take about 10 minutes total.Now remove the meat and drain the majority of the fat if there is any (leave a little)
  3. The meat should be nice and brown
  4. Then add in the carrots and onion and cook until brown and soft, about 7 minutes.Lower the heat to medium and add the garlic
  5. Continue to cook for one minute
  6. Then add tomato paste and increase heat back up to medium-high and continue to cook until the sauce is slightly brown, about 5 minutes.Make sure to scrape up all the tasty brown bits on the bottom of the pot
  7. Then add the wine and bring to a boil and cook until reduced by half.Add the meat back in and top with enough broth so the meat is almost covered.Also add in the herbs and cinnamon
  8. Bring the whole mixture to a boil, cover, and bake in the oven for two hours until the meat is very tender but not falling apart yet.At this point, you can cool the meat in the sauce and serve it the next day (it’s even better the next day!) or if you couldn’t possible wait another moment to dive head first into a plate of ribs, wait at least 30 minutes with the pot covered
  9. Remove the meat, skim any fat and strain the sauce
  10. Save/eat the little carrots- they are delicious!To make the gremolata, grate your horseradish by removing the skin first and grating just like you would a potato
  11. Then combine with parsley, lemon zest, lemon juice, olive oil and salt.I served my rib on top of sautéed spinach on top of mashed potatoes drizzled with the sauce and garnished with the horseradish gremolata
  12. Jew do what Jew like!

Leave a Comment