Short Ribs with Tzimmes
3 LBS short ribs (Chuck roast can be substituted)
6 cans carrots, all drained but 1 can
6 medium sweet potatoes, peeled and cubed
½ cup honey
½ cup brown sugar
1) In a large dutch oven place rinsed short ribs on bottom. Alternate canned carrot’s and cubed sweet potatoes on top of short ribs.
2)Pour only one can of water from the canned carrots over top.
3)Evenly distribute honey and browned sugar over carrots and sweet potatoes.
4)Simmer on medium heat, stirring every ½ hour avoid breaking the sort ribs.
5) Remove the carrots and sweet potatoes with a slotted spoon and place in an extra large microwave safe bowel.
6)Drain most of the liquid reserving ½ cup to moisten tzimmes if needed.
7)Mash the potatoes and carrots to desired size.
8)Remove and discard bones from short ribs.
9)Pull apart a few short ribs to mix in with tzimmes and place remainder in a microwave safe serving dish to reheat and serve on the side.
Notes: Tzimmes can be made a day ahead and reheated in the microwave. This is my traditional recipe; you may add salt or pepper to taste, cinnamon, nutmeg or orange juice if desired.