Short Beef Ribs (AKA - Asado / Seder Night Flanken)
By Henny Shor, Jerusalem Post, March 12, 2026
https://www.jpost.com/food-recipes/article-890433
Short Beef Ribs (AKA - Asado / Seder Night Flanken)
When I was growing up, my mother would make a huge pot of chicken soup for the Seder, packed with both chicken and flanken (short beef ribs, or asado in Hebrew). By the time we reached the meal portion of the evening, the soup had been simmering for hours. First came bowls of soup with the traditional matzah balls, and then the main dish was all the tender chicken and meat that had been cooking in that same pot. It was absolutely the best – the long cooking time made everything incredibly soft and full of flavor.
This year, I thought I would prepare a flanken dish for our Seder. It’s different from the one I grew up with, but it carries that same comforting spirit of slow-cooked meat at the holiday table. Please God, my parents will be able to join us this year; it will be the first time I am hosting them for Seder night. Like everyone here, I am hoping that by then the war will be behind us.
Yields 6-8 servings
Ingredients:
4 Tbsp. olive oil
6 onions, sliced
2 Tbsp. date syrup or honey
1 Tbsp. kosher salt
3 kg. of short ribs, bone in (asado)
1 tsp. ground black pepper
½ tsp. ground turmeric
1½ cups red wine
Heat olive oil in a deep, wide pan on the stove, add in the onions, and sauté for about 10 minutes on medium heat. Add in the kosher salt, pepper, turmeric, and date syrup or honey, mix well, and sauté another 5 minutes. Pat dry the short ribs / flanken and add it to the pan piece by piece on higher heat, and let it sear in the pan for 5 minutes on each side. Then pour in the wine (you can use grape juice, if preferred), cover the pan, and turn the heat down to low. You can let it cook like this in the oven for 3-4 hours, or place it in the oven (check that your pan can fit into in the oven) on 150˚C/300˚F for 4-5 hours.
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| Enjoy! |
