Pesach Mock Ribs
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Ingredients
  • 1 (approx. 5-pound) well-marbled French roast, cut into 2 ½ inch squares
  • Kosher salt, for sprinkling
  • Coarse butcher style black pepper, for sprinkling
  • 1 tomato
  • Fresh garlic cloves or 1-inch piece of horseradish
  • 1 onion or a few shallots, fried
  • Honey, for drizzling
  • 4 cups beef or chicken broth
  • 2 cups red wine
Instructions
  1. Preheat oven to 275-285⁰F.
  2. Heat olive oil in a large heavy frying pan.
  3. Sprinkle meat with kosher salt and black pepper.
  4. Add meat to frying pan and sear very well on all sides.
  5. Line a baking pan with parchment paper. If using disposables, I recommend doubling or tripling up the pans. If you have a real baking pan or Dutch oven, that’s even better. Add meat to the pan.
  6. Add 1 tomato to the pan. Add garlic or horseradish to the pan.
  7. Top meat with onion or shallots. Make sure every square has a couple of pieces of onion.
  8. Drizzle honey over each piece of meat.
  9. Add broth and red wine to the pan. Top with parchment paper and then cover very well with aluminum foil. You can also freeze the meat at this point and bake it fresh!
  10. Bake for 3 hours. Check the meat at this point (if you did not cut it into cubes it may need more time). Let cool slightly and freeze. Rewarm before serving.
  11. You can also optionally strain the gravy (all the liquid from the baking pan) and thicken it to serve with the meat. Add liquid to a saucepan and cook to reduce. Add some potato or potato starch to help thicken.
Recipe by Between Carpools at https://betweencarpools.com/how-to-prepare-your-roast-for-pesach/