Stuffed Leeks with Short Ribs in a Luscious Sauce 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. For my Ashkenazi and Moroccan friends, I’ve chosen to go without rice in the meat filling, but if you’d like to include it, simply add ½ cup of raw rice to the mixture. Ingredients For the Stuffed Leeks: * 6 large leeks (look for ones with fatter bottoms) For the Meat Filling: * 1 ¼ lbs ground meat (I used beef, but any ground meat works) * 1 large onion grated (water removed) * 1 bunch parsley, finely chopped * ½ bunch dill, finely chopped * ½ bunch mint, finely chopped * ¼ cup oil * 1 ½ 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 Instructions 1. Prepare the Leeks * Remove the green tops and set them aside. * Cut the white part of the leeks into 3-inch long pieces. Remove the very bottom where the root is. * Score each leek piece lengthwise to the center (do not cut all the way through). This will allow you to open them up for stuffing. * Place both the white and green parts in bowls and wash thoroughly to remove any hidden grit. 2. Make the Meat Filling * In a large bowl, mix the ground meat with the chopped herbs, oil, salt, and black pepper 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 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 tbsp of oil in a large, oven-safe pan. (If your pan has plastic handles, cover them with foil so it can go into the oven.) * 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, creating a well in the center. * Sear the short ribs for about 5 minutes per side until 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 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 the plate. Bake uncovered for another 30 minutes. * Finish by broiling for 10 minutes to crisp up the leeks. 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. Enjoy! #sivanskitchen #fyp #passover #holiday #passoverseder #stuffedleeks #leeks #shortribs #shortribsrecipe #passoverrecipes - @sivanskitchen