Libby Wilson


30 appetizers or 7 entrees

Prep time:


Cook time:


Hanukkah Short Rib Sliders

Easiest Latke Recipe Ever!!

Forgo the messy raw potatoes, oy vey. Let’s nosh on these Short Rib Latkes – an amazing Hanukkah appetizer or entrée. It's time to celebrate Hanukkah! And these braised short ribs served over crispy latkes, drizzled with bright and flavorful zhoug, is the perfect way to celebrate!



  • 4 lbs bone-in @countrynaturalbeef short ribs (thick cut)
  • 3 large shallots, small dice
  • 3 large carrots, small dice
  • 3 ribs of celery, small dice
  • 3 cloves garlic, crushed
  • 2 sprigs of rosemary, whole
  • 2 cups red wine (red blend or cabernet sauvignon) *
  • 1 tbsp balsamic vinegar
  • 2 tbsp coconut aminos**
  • 1 cup beef broth
  • 1/2 cup diced canned tomatoes
  • Kosher salt and pepper to taste
*for Whole30, substitute the wine for 2 cups more beef broth and ¼ cup more of coconut aminos

    **swap for soy sauce or tamari

    Yields approximately 2 cups of meat
    Prep time: 30 minutes
    Cook time: 1 1/2 hours, divided

    1. Remove your short ribs from the fridge 20-30 minutes before cooking to come towards room temperature and pat them dry.
    2. Preheat your instant pot to the sauté function.
    3. Season the short ribs well with kosher salt and pepper on both sides.
    4. Once the instant pot reads “hot” sear the short ribs two at a time to ensure they sear and brown well.
    5. Let them sear undisturbed for 6 minutes, flip and go another 3-4 minutes.
    6. Remove them to a plate as they finish.
    7. Once the meat is all seared and removed, add the onions, carrots, celery and garlic.
    8. Sauté them in the rendered beef for 5 minutes then add the wine, broth, tomatoes, rosemary, balsamic, and coconut aminos.
    9. Stir liquid well and scrape any browned bits up from the bottom of the pot.
    10. Add the short ribs back in and cook under pressure (sealed) for 60 minutes.
    11. Once it is finished, turn off the Instant pot and allow it to release pressure naturally (don’t quick release the valve) for another 15 minutes before you turn the valve to release any remaining pressure and remove the lid.
    12. Carefully remove the meat and bones to a plate (it will be fall apart tender).
    13. Skim the visible fat off the top with a spoon.
    14. Return the IP to the sauté function and cook the liquid uncovered for 25-30 minutes until it reduces and thickens.
    15. Shred the meat into large chunks and return it to the thickened sauce.



    • ¾ cup extra virgin olive oil
    • 2 cups cilantro, not packed, including leaves and stems
    • 2 cups parsley not packed, including leaves and stems
    • 2 cloves of garlic, smashed
    • 2-3 serrano peppers, deseeded and roughly chopped
    • 2 tbsp fresh lemon juice
    • Zest from ½ medium lemon
    • 1 tsp cumin seeds
    • 1 tsp ground coriander
    • 1/8 tsp ground cardamom
    • Kosher salt and pepper to taste

    Zhoug Tip: You can make these up to three days in advance and the flavors will marry wit the extra time!

    Yields approximately 1 ¾ cups
    Prep time: 10 minutes

    1. Put everything into the food processor except the olive oil.
    2. Pulse a few times until the peppers and herbs are chopped down in size a bit.
    3. Drizzle in the olive oil while the motor is running until it is well incorporated but not smooth.
    4. Some texture is key to making a great zhoug.



    • 6 medium russet potatoes, baked and cooled in the fridge overnight, shredded
    • ½ cup flat leaf parsley, roughly chopped
    • 2 tsp olive oil
    • Avocado oil enough to generously cover the bottom of the frying pan, adding more as needed
    • 1 tsp ground garlic
    • 1 tsp ground onion
    • 2 eggs, scrambled
    • Kosher salt and pepper to taste

    Latke Tip: You can make the potatoes up to 3 days in advance. You can form the latkes up to 1 day in advance and simply fry them before serving.

    Yields approximately 30 appetizer size latkes or 15 larger 4” latkes
    Prep time: 10 minutes (with cooked / cooled potatoes)
    Cook time: 20 minutes

    1. Bake the potatoes by preheating the oven to 400, poke them with a fork 3-4 times each, oil the skin with the olive oil, place directly on the rack and bake for 45-50 minutes.
    2. Put in the fridge overnight to cool.
    3. Shred the cooled baked potatoes (skin too!) in a food processor or with a hand grater.
    4. Add the seasonings, parsley, and egg.
    5. Gently mix together by hand, being careful to not overwork the potato to mashed potatoes.
    6. Preheat your oven to warm – usually around 200 degrees.
    7. Form the latkes - smaller and flatter are better for cooking more evenly and ensuring they will have crunchy exteriors, approximately 2 tbsp of the potato mixture.
    8. Preheat your skillet over medium heat.
    9. Coat the bottom of your pan with the avocado oil.
    10. Depending on the size, depth, and skillet material you may need more or less oil.
    11. Fry them in batches, ensuring you’re not overcrowding or compromising the temperature of the oil which needs to be fairly hot.
    12. They take approximately 3 minutes on the first side, 1-2 on the second.
    13. Once they are golden brown on both sides, blot with a paper towel to remove excess oil, place on a rack in the oven to keep them warm while you finish cooking.
    14. Place the latkes on a dish and top with a healthy serving of the short rib mixture, followed by the zhoug.


    These Short Rib Latkes drizzled with Zhoug are for Hanukkah or any holiday celebration. Traditional Hanukkah foods are fried in oil like these latkes. It’s symbolic of the miracle of the holiday where oil kept the Menorah (an ancient lamp) illuminated for 8 days instead of the 1 day it was supposed to last.

    Traditionally, Latkes are labor intensive and difficult to pull off. This recipe simplifies the process by baking the potatoes in advance and using cooked, cooled potatoes for the latke base instead of shredding raw potatoes and trying to squeeze all the liquid out.

    You can prepare the Zhoug up to three days in advance and the flavors will marry with the extra time. You can bake the potatoes several days in advance and even form the latkes 1 day in advance. The short ribs can also be made 1-2 days in advance. The only thing that must be done the evening of is frying the latkes which take minimal time to brown since they are already cooked. Then you simply assemble the trio and impress your guests.

    This dish is great as an appetizer or you can make the latkes larger and serve it as an entrée with a side vegetable or salad. It is Whole30 compatible with a few noted swaps to the Short Rib recipe, though both the latkes and the Zhoug sauce are Whole30 as is.

    Zhoug is a Middle Eastern green chili and herb sauce, and it gives this heartier dish of short ribs and latkes something really fresh and bright to accompany it.

    This colorFULL recipe was made in partnership with Cook by Color