Beef short rib with silan, shallots and pomegranate molasses

The ultimate simple Seder dinner.

  • place PRE 5 minutes
  • place COOK 3 hours + marinate
  • place SERVES 4
  • printicon

This simple and sweet marinade works so well on tender, short ribs. It can be prepared in minutes but for best results leave the meat to marinate in the fridge overnight. Next day, all you need to do is pop it in the oven for about 3 hours – and you’re done! The meat comes out packed with flavour and literally falling off of the bone. It can be prepared ahead and kept warm for a post-Shabbat Seder.


  • In a mixing bowl, place all of your marinade ingredients and mix well using a whisk or fork.
  • Place the ribs in a large enough pan to hold them and the marinade. Pour the marinade over the meat, turn the meat a few times to make sure it is well coated.
  • Cover with cling film and place in the fridge for at least 1hr, preferably overnight.
  • When you’re ready to cook, preheat your oven to 250°C.
  • Halve your shallots/onions, and scatter them all around the meat. Turn the meat one more time.
  • Cover loosely with foil, and place in the oven for 15 minutes at 250°C.
  • After that, reduce the temperature to 170°C and cook for a further 2 ½ hours. You can use the last hour or so to roast your potatoes.

Instagram: chefamirbatito
First published in the JC in March 2021


For the marinade:

240ml pomegranate molasses

60ml lemon juice

60 ml balsamic vinegar

120ml date honey (substitute for honey if preferred)

Cracked black pepper

Good pinch of cinnamon (optional)


Beef short rib rack (1.2-1.3kg)

Shallots /small white onions

A few sprigs of fresh thyme

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