Chef Rivky Kleiman

Savory Delights: Chef Rivky Kleiman's Prairie Street Braised Beef Cheeks

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Chef Rivky Kleiman’s Kosher Braised Beef Cheeks are slow-cooked in red wine and herbs until melt-in-your-mouth tender—perfect for an elegant dinner or comfort food feast.

Slow-Braised Beef Cheeks

Slow braising transforms Prairie Street Co's Beef Cheeks into an incredibly tender, flavorful dish that works equally well as an elegant entrée or a hearty filling for tacos, pizzas, and more.

Servings: 6

Prep Time: 15 minutes

Cook Time: 150 minutes

Total Time: 165 minutes

Cuisine Type: Kosher, American, Comfort Food

Diet Tags: Kosher, Dairy-Free, Gluten-Free

Ingredients

  • 2-3 pounds Prairie Street Beef Cheeks
  • 6 garlic cloves, finely minced
  • 6 sprigs thyme (or 1 heaping teaspoon dried)
  • 3 bay leaves
  • 1 cup beef broth
  • 2 cups dry kosher red wine, such as Cabernet Sauvignon or Merlot
  • 2 tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Pat beef cheeks dry; season both sides generously with kosher salt and black pepper.
  2. Heat olive oil in large skillet over high heat. Sear beef cheeks for 3 minutes per side until browned. Remove to a plate.
  3. Reduce heat to medium; add minced garlic and cook 30 seconds until fragrant.
  4. Deglaze skillet with beef broth and red wine; bring to a simmer.
  5. Add thyme sprigs and bay leaves. Return beef cheeks to skillet. Season lightly with additional salt and pepper if desired.
  6. Cover skillet with tight-fitting lid; simmer on medium-low for 2½ hours, turning beef cheeks after 1 hour.
  7. Once fork-tender, remove from heat. Discard thyme stems and bay leaves. Adjust seasoning to taste.

Chef's Tips

  • For even deeper flavor, sear cheeks in a cast iron pan.
  • Make ahead—flavors intensify after resting overnight in the fridge.
  • Strain and reduce braising liquid for a luxurious sauce.

Storage & Reheating

Refrigerate in airtight container up to 3 days or freeze up to 3 months. Reheat gently over low heat with a splash of broth.

Frequently Asked Questions

Can I make this in the oven?

Yes, braise covered at 300°F for about 3 hours instead of stovetop simmering.

Can I substitute another cut for beef cheeks?

Yes, short ribs or brisket work well for a similar texture and flavor.

Is there a non-alcoholic option for the wine?

Yes, replace wine with extra beef broth plus 2 tablespoons balsamic vinegar.

Nutrition Information

Per Serving (approximate):

Calories: 420

Protein: 40g

Carbs: 4g

Fat: 25g