Bubby Goldie’s Tzimmes (short rib & carrot stew)

No one person can actually put a price on a cherished recipe from your Grandmother.

All that one can do with such an unforgettable dish is to share the love that’s in it.

With love and care from my Bubby, to you and yours. Enjoy

Tzimmes ( short rib and carrots )

2 lbs short ribs or 4 thick slices
1/2 cup water
2 lb carrots, peeled & sliced

2 sweet potatoes, sliced in 4,
2 whole onions
1 cup honey or brown sugar (more if desired) I use ½ cup br. sugar, 1/2 cup honey.
3/4 lb prunes (about a cup) make sure no pits
Juice of 1/2 lemon
salt and pepper to taste (lots of fresh black pepper)

Sprinkle short ribs with salt and pepper, in a fry pan with 2 tablespoons hot oil, sear on all side, remove and place in roasting pan with all other ingredients.
Cover and cook for 2 hours at 350. Uncover, stir and let brown about 1 hour more.

If the sauce hasn’t thickened enough add 2 tablespoons of flour to ¼ cup of cold water, stir until smooth, add to tzimmes, mix well and bake for a few minutes more.


I make this every Rosh Hashanah for a sweet New Year