About the Recipe
This comforting and flavorful dish brings together tender stuffed leeks and bone-in short ribs, all slowly cooked in a rich, slightly sweet, and tangy sauce. It’s a dish that can be made ahead of time and is freezer-friendly.
Ingredients
For my Ashkenazi and Moroccan friends, I’ve chosen to leave out rice in the meat filling—but if you’d like to include it, simply add ½ cup of raw rice to the mixture.
For the Stuffed Leeks:
– 6 large leeks (look for ones with thicker bottoms)
For the Meat Filling:
– 1¼ lbs ground meat (I used beef, but any ground meat works)
– 1 large onion, grated (excess water removed)
– 1 bunch parsley, finely chopped
– ½ bunch dill, finely chopped
– ½ bunch mint, finely chopped
– ¼ cup oil
– 1½ tsp salt
– 1 tsp black pepper
For the Short Ribs:
– 2 lbs bone-in short ribs with marrow
– Salt and black pepper, to taste
For the Sauce:
– ⅓ cup tomato paste
– ⅓ cup date molasses (or substitute with maple syrup)
– ¼ cup oil
– Juice of ½ lemon
– 1 tsp salt
– 1 tsp black pepper
– About 3 cups chicken stock
Preparation
Directions:
1. Prepare the Leeks:
Remove the green tops from the leeks and set them aside. Cut the white part of the leeks into 3-inch long pieces and remove the very bottom where the root is. Score each leek piece lengthwise to the center, making sure not to cut all the way through. This will allow you to open them up for stuffing. Place both the white and green parts in separate bowls and wash thoroughly to remove any hidden grit.
2. Make the Meat Filling:
In a large bowl, combine the ground meat, chopped herbs, oil, salt, and black pepper. Mix everything together until well combined.
3. Stuff the Leeks:
Gently separate each leek leaf (only from the white part). Place a spoonful of the meat mixture inside each leek leaf and roll it up. The leeks will naturally roll themselves. Set the rolled leeks aside.
4. Sauté the Green Leeks & Sear the Short Ribs:
Chop the green part of the leeks. Heat 3 tablespoons of oil in a large, oven-safe pan. (If your pan has plastic handles, cover them with foil to make it oven-safe.) Sauté the green leeks in the pan. While the leeks are cooking, season the short ribs with salt and black pepper on both sides. Push the sautéed leeks to the sides of the pan to create a well in the center. Sear the short ribs for about 5 minutes per side, or until they are beautifully browned.
5. Make the Sauce:
In a bowl, whisk together the tomato paste, date molasses (or maple syrup), oil, lemon juice, salt, black pepper, and chicken stock. Adjust the seasoning to taste.
6. Assemble & Cook:
Carefully place the stuffed leeks directly on top of the short ribs. Pour the sauce evenly over the leeks. Place a heatproof plate on top to gently weigh down the leeks. Cover the pan and bake in a preheated oven at 375°F for 2 hours. After 2 hours, remove the cover and plate, and bake uncovered for another 30 minutes. Finish by broiling for 10 minutes to crisp up the leeks.
7. Serve & Enjoy!
This dish is rich, comforting, and perfect for a special meal. It can be made ahead of time and freezes beautifully—just thaw and reheat when needed.
Instagram Reel: