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Short Ribs with Carrot Mole, Roasted Carrots & Papaya Jicama Escabeche

When I was working with my talented blogging gal-pals preparing our Passover cookbook (e-book), 4 Bloggers Dish: Passover, Sarah kept reminding us that we needed more meat in our selection of holiday main dishes.


For flexitareans like me, it just wasn’t obvious because we eat so many plant based foods that we no longer consider meat or chicken a luxury.

But in fact, I DO serve brisket at Passover. My family just won’t let me off the hook and I freely confess to enjoying it also. But, if you’re looking to bring a beef dish with altogether different flavors to your holiday table, we’ve got something special for you in the Short Rib recipe, below.

Robin Selden, Marcia Selden Catering and Event Planning, created this beautiful dish and reminded me that chicken or fish could easily be switched out for the short ribs, if they’re not your thang.. Adjust cooking time for your chosen protein.

What the heck is escabeche? Quite simply, it refers to meat or fish dishes, usually in Latin American or Mediterranean cuisines, that include sweet and sour marinades. These acidic marinades often include fruits or vegetables. In this recipe, lime and sugar bathe jicama and papaya, creating a zesty and welcome contrast to the fatty protein.

Short Ribs with Carrot Mole, Roasted Carrots & Papaya Jicama Escabeche





For the Short Ribs:

2 lbs. Short Ribs

½ C Brown Sugar, packed

1 C Soy Sauce

½ C Water

¼ C Mirin (rice wine)

1 small Shallot, sliced

1 small Asian Pear, diced

4 T minced Garlic

2 T Sesame Oil

¼ t Black Pepper

1 bunch Scallions, chopped


For the Carrot Mole:

2 tbs. olive oil

2 tbs. chopped onion

1 tsp. garlic

1 tsp. cinnamon

½ tsp. nutmeg

½ tsp. coriander

1 tsp. cumin

½ tsp. chipotle powder

2 cups grated carrot

1 cup vegetable stock

¼ cup of Earth’s Balance Vegan Sour Cream

Salt, to taste


For the Roasted Carrots:

12 Carrots, cut into ½ inch thick slices

3 T Olive Oil

1 ¼ t Kosher Salt

½ t Freshly Ground Black Pepper

2 T Fresh Dill, minced


For the Papaya-Jicama Escabeche:

½ cup papaya, small dice

Jicama, small dice

1 tbs. sugar

2 limes, juiced 1 tsp lime zest

S&P, to taste



For the short ribs:

prepare the marinade and whisk together all ingredients.

Add marinade to beef in a pan, let marinate for 4 hours then cook in oven at 300 degrees for 4 hours.  


To make the mole:

bring medium sized saucepan to high heat. When hot, add the onion, garlic, ginger, cinnamon, olive oil, coriander, cumin, chipotle and cook until onions are tender and spices are aromatic (about 5-7 minutes.)

Lower heat to medium and add the carrots. Cook for another 5 minutes. Add the stock and cook until carrots are completely tender (about 10+ minutes.)

Place in blender and puree until smooth.

Add vegan sour cream and salt to taste.


For the carrots:

preheat the oven to 400 degrees.

Toss them in a bowl with the olive oil, salt, and pepper.

Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. Toss the carrots with the minced dill and serve.


For the Escabeche:

combine all ingredients and let sit chilled for one hour before serving.