For a festive Rosh Hashanah (Jewish New Year) meal, New Orleans chef Alon Shaya braises tender short ribs with fall vegetables and juicy golden raisins that add a lovely sweetness.
- 3 pounds boneless short ribs, trimmed
- 1 tablespoon kosher salt
- 1/4 cup canola oil
- 1/2 pound golden beets, peeled and quartered
- 1/2 pound sweet potatoes, peeled and cut into 2-inch wedges
- 1/2 pound parsnips, peeled and cut into 2-inch pieces
- 1/2 pound quartered onions
- 1/2 head fennel, cut into large wedges
- 5 cloves garlic, peeled and halved
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon fennel seed
- 1/2 teaspoon ground cardamom
- 1 tablespoon orange zest (1/2 orange)
- 1 cup golden raisins
- 5 cups water
1. For the short ribs: Preheat the oven to 350°F. Season the short ribs evenly with the salt. Heat the canola oil over medium-high heat in a large Dutch oven. When the oil is hot, add the short ribs and brown on all sides, 8 to 10 minutes. Transfer to a 9-by-13-inch baking dish. Reserve the rendered fat.
2. Wipe the saucepan clean and return to medium-high heat. Add the rendered fat. Add all the vegetables to the Dutch oven with garlic cloves and cook stirring occasionally, until browned, 10 to 12 minutes. Add the spices and zest, and cook until fragrant, 1 minute more. Place the caramelized vegetables and golden raisins into the baking dish with the short ribs along with the water into the oven and cover with aluminum foil. Bake until the short ribs are tender, 2½ to 3 hours.