To Prepare Your Shabbat Cholent with Miami Cut Short Ribs the day before you want to make your Cholent, prepare your Cholent beans and barley mix.First rinse the beans and barley, and then, in a large bowl or pot, soak the mixture by fully submerging under water for 24 hours. The water should cover the beans and barley by 2 to 3 inches. Do not discard the soaking water as you will use it in the Cholent. If you are in a time bind, you can always “flash soak” the Cholent mixture by covering them with water in a large microwave safe bowl, wrapping the bowl with plastic wrap, and then cooking it in the microwave for about 10 to 12 minutes.
When you are ready to make your Cholent, make sure you have the right tools! If you are preparing the Cholent for Shabbat, we recommend using a long cook Crock Pot which has a 20-hour cooking feature and will then hold the food warm on its own. This model ensures no electronic tampering is needed by the cook!
Prepare your Crock Pot by pouring about 1 inch of water in the bottom of the basin and then placing a Crock Pot safe plastic bag (or Cholent Bag) in the basin with the top ends out.
Layer your ingredients in the following way: Miami Cut Short Ribs, potatoes, soaked Cholent beans and barley with their water, sausage barley, chili flakes, garlic, honey, onion powder, dill, kosher salt, coarse black pepper, and BBQ sauce. Cover with water to top, cover with lid and fold open ends of bag over lid to secure.
Turn on your Crock Pot for 20-hours at HIGH HEAT. Once the cook is done, the CrockPot will hold at WARM until you are ready to eat.
Once your Cholent is cooked, transfer it from your Crock Pot into a serving bowl. Serve your delicious Cholent with plenty of Miami Short Ribs to family and friends on Shabbat… or not!
Bon appetit!
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