Reprising a post of mine from FLDG Classic, circa 2000:
Short ribs, prepared this way, were a staple of my childhood. I've cut the short rib quantity in half and added stewing beef in order to cut down the fat yet still get that unique full rich flavor that short ribs impart. The ingredient list is simple, but the flavor that results from two hours' cooking is hearty and complex. We would typically have these with noodles that would be half-cooked in salted water, drained, then added to the tomato-beef-onion broth to finish. I normally add a few pinches of red pepper flakes just before serving, but I resisted this time in deference to the rosemary flavor coming into the dish with the matzoh balls. A slightly herbaceous young Bordeaux was an excellent wine match. Serves six.
Prepare the short ribs:
2 lbs short ribs (or, at least one per person)
1-2 lbs stewing beef, cut in chunks
1 qt water
1 qt chicken broth
1 tsp salt
2 onions, halved then sliced
1 8 ounce can tomato sauce
A few cranks of ground black pepper, about 1 tsp
In a skillet, brown the meat side of the short ribs, then add to a Dutch oven or 7-8 qt stock pot. Brown the stewing meat, then the onions, and add them to the pot, too. Cover with water, add salt, pepper and tomato sauce. Bring to a boil then reduce to a simmer. The meat will be fork-tender in about two hours.
Prepare the rosemary matzoh balls:
If you haven't made the matzoh balls earlier, then: an hour before serving, start the matzoh ball preparation. (Recipe from Jeffrey Nathan's Adventures in Jewish Cooking with my modifications, I halved it and produced nine tennis-ball sized matzoh balls):
6 large eggs, separated
1/2 c vegetble oil, plus additional for oiling your hands
1/4 c water
2 tsp kosher salt (Nathan recommends 2 tablespoons, but no way!)
1/2 tsp freshly ground black pepper
2 cups unsalted matzoh meal
1 tsp baking powder
2 tsp chopped fresh rosemary
2 tblsp chopped fresh parsley
Separate eggs. In a large bowl, mix yolks with oil and water. In a separate smaller bowl, whisk egg whites until foamy. Add egg whites and remaining ingredients to the yolk mixture, then chill for about 20 minutes. Put a pot of salted water on to boil.
After 20 minutes the mixture should be firm enough to handle. Lube your hands with the oil and form meal into about 20 walnut-sized balls.
Carefully drop the matzoh balls into the boiling water and simmer them gently till they're cooked through, about 40 minutes.
When the balls are done, use a slotted spoon to remove them to serving bowls, then ladel the broth and short ribs over. Mr. Nathan recommends that you remove any balls you're not going to be serving immediately to an ice-water bath to stop their cooking.