DIMA’S SWEET AND SAVORY SHORT RIB LATKE 2018 Latke Festival Winner: Best Traditional Latke & People’s Choice by Dima Martseniuk, Executive Chef, Veselka
Melt-in-your-mouth beef short ribs drizzled with a sweet and tangy sauce on top of a crispy but fluffy latke -- what’s not to like? Another spin on traditional flavors with a modern twist, this combination resulted in Veselka taking home prizes for Best Traditional Latke and People’s Choice Latke and a spot on GMA!
Short Ribs: 5 lbs beef short ribs 2 carrots 1 onion ½ bunch of celery 1 c red wine 1 c Porto wine 1 c honey Salt Pepper Oil Prune Sauce: 2 c of dry prunes ½ c honey 1 c red wine ½ c water
Prepare the Short Ribs Preheat oven to 500˚F.
Season beef with salt, pepper, and a little oil and roast for 30 minutes. In a separate pan, season your vegetables with salt, pepper, and a little oil and roast for 30 minutes. Transfer meat with juices and vegetables to a deep hotel pan. Add wine, Porto, and honey. Cover with aluminum foil and braise for 2 hours until the meat is tender. Shred the beef, adding a bit of the juices from the pan. Set aside. Prepare the Prune Sauce Add all ingredients to a small pot and cook for 10-15 min until prunes are hydrated and soft. Puree in a blender to desired smoothness. Assembe the Latke Top your latke with pulled beef short ribs and prunes sauce, garnish with parsley or any micro greens. Enjoy
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