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“This is an Americanized version of the Jewish dish "flanken (shoartribs) and lima beans" that was a staple in my growing up years. It is inexpensive and easy to make. The meat should be cooked until it falls off the bone. Meat stewed to this point is called "tserkukt" in Yiddish (the now-dead language of European Jews.)”
3hrs 20mins

Ingredients Nutrition


  1. Trim fat off rib. Rub in chili, thyme, salt and pepper. Brown onion and garlic lightly in oil.
  2. Put meat on onions, and bake 20 minutes in 350 deg oven.
  3. Turn meat and bake 20 minutes more.
  4. Add wine.
  5. Bake for one hour. Turn meat and bake some more until meat is brown on both sides. Add kidney beans and bake about 1/2 hour or until meat is falling off bones (tserkukt).
  6. Serve with rice.
  7. May be made ahead and refrigerated. It actually tastes better after a day or two.

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