Short rib zharkoye from Kachka: A Return to Russian Cooking (page 281) by Bonnie Frumkin Morales and Deena Prichep

  • potatoes
  • English-cut beef short ribs
  • Show all ingredients...

  • EYB Comments

    Requires cooking for 5 hours. Can substitute bay leaves for fresh bay leaves.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires cooking for 5 hours. Can substitute bay leaves for fresh bay leaves.

  • TrishaCP on December 20, 2018

    This was just ok for us. A little bland (I kept checking to confirm this recipe used no onions-I should have thrown one in regardless) and I thought the prunes tasted a bit off. I followed the instructions but slow-cooked on high for five hours instead of in the oven. Maybe the caramelization from the oven was what is needed, but I have too many better short rib recipes to try this again.

  • Rradishes on December 14, 2018

    While the ingredient list is short and looks almost boring, the results are great. This is a super easy set-it-and-forget it type of meal, with minimal effort. Potatoes come out super flavorful, ribs are tender. I added parsnips to it as well, so it can be easily customized.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.