Braised short ribs with passion fruit from chef Michael Solomonov

The chef and restaurant owner served up the dish for Hanukkah.

To continue the Hanukkah celebrations, chef Michael Solomonov joined “Good Morning America” on Saturday to share a recipe from his soon-to-open Israeli grill house.

The Philadelphia restaurant owner, whose latest venture, Laser Wolf in Brooklyn, New York, will feature grilled meat, vegetables and whole fish cooked over a charcoal grill, offered up his succulent braised short rib recipe that celebrates the flavors and colors in the food of Israel.

Amba short rib with passion fruit with yellow rice


1 3-bone short rib plate (approximately 5 to 7 pounds)

For the cure

2 teaspoons sweet paprika

2 teaspoons hot paprika

1 teaspoon cumin

1 teaspoon black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

4 tablespoons salt

For the braise

1/2 cup passion fruit purée

2 cups of ketchup

1/4 cup brown sugar

1/3 cup dried amba

1 cup of water

For the yellow rice

2 tablespoons olive oil

2 cups jasmine rice

1 tablespoon kosher salt

1 tablespoon Hawaij spice blend

4 cups water


Season generously with the spice mixture and let cure overnight.

Preheat the oven to 300 degrees Fahrenheit. Whisk all of the sauce ingredients together. Place the short rib in a dutch oven or oven-proof dish. Pour the sauce mixture over the short ribs.

Cover and braise for approximately 3 hours or until a meat fork slides in without any resistance.

Allow the short ribs to cool overnight in the braising liquid in the refrigerator.

The next day, remove the fat from the surface of the liquid and discard. Transfer the meat from the pot to a plate and allow to come to room temperature. Reduce the braising liquid on the stovetop over medium to medium-high heat until it reaches a thick sauce consistency.

When ready to serve, preheat the oven to 350 degrees and finish in the oven until it’s warmed through — approximately 30 minutes. Brush the sauce generously over the meat and return to the oven to brown the glaze, approximately 10 minutes. Slice the meat off of the bone. You will notice that the meat will be so tender, it will simply fall right off. Serve with yellow rice.

For the yellow rice: Preheat the oven to 350 degrees. Heat the oil in a medium skillet, add the rice, salt and Hawaii spice blend, and toast for a few minutes, or until fragrant. Transfer the mixture to a baking dish (or a deep saucepan with a lid) and add the water. Cover tightly with foil. Bake for 25 minutes, or until the rice is tender and the liquid has been absorbed.

Remove from the oven and let sit, covered, for at least 10 minutes; the texture will improve the longer it rests. Uncover, fluff with a fork, and serve.

Rebecca R. Ammons

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