Ingredients

Equipment Needed

• •7-quart Dutch oven with tight-fitting lid
• •Heavy-bottomed skillet if browning in batches
• •Instant-read thermometer to verify oven temperature

Instructions

1. 1

   Season and sear the short ribs

   Pat the short ribs thoroughly dry with paper towels. Combine the sweet paprika, smoked paprika, salt, black pepper, and cayenne in a small bowl. Rub this mixture generously over all surfaces of the meat. Heat the oil or schmaltz in a large Dutch oven over medium-high heat until it shimmers and just begins to smoke. Working in batches to avoid crowding, sear the ribs until deeply browned on all sides, about 3-4 minutes per side. The crust should be almost black at the edges. This is flavor you're building. Transfer the seared ribs to a platter.

   Schmaltz (rendered chicken fat) is traditional and adds remarkable depth. Find it at Jewish delis or render your own from chicken skin.
2. 2

   Build the aromatic base

   Reduce heat to medium. Add the sliced onions to the pot, stirring to coat them in the rendered fat. Cook until softened and beginning to caramelize at the edges, about 8 minutes. Add the smashed garlic and cook for another minute until fragrant. The onions will pick up all those beautiful brown bits from the meat. That's the foundation of your sauce.

3. 3

   Layer the stew components

   Spread the drained beans evenly over the onions. Scatter the barley over the beans. Nestle the quartered potatoes around the edges. Return the short ribs to the pot, tucking them into the beans and barley so they're partially submerged. If using the traditional eggs, tuck them into the stew between the ribs. They'll emerge deeply bronzed with creamy, almost fudgy yolks after the long braise.

   The eggs are optional but beloved. Called 'huevos haminados' in Sephardic tradition, they develop an extraordinary texture and color during the overnight cook.
4. 4

   Add liquid and seal

   Drizzle the honey over everything. Pour in the beef stock or water. The liquid should come about three-quarters up the sides of the ingredients but not cover them completely. The exposed meat and potatoes will develop a beautiful crust. Bring the liquid to a gentle simmer over medium heat.

5. 5

   Begin the long braise

   Preheat your oven to 200°F. Once the stew reaches a simmer, cover the Dutch oven with a tight-fitting lid. For extra insurance against moisture loss, place a sheet of aluminum foil over the pot before adding the lid. Transfer to the oven. Now walk away. This is the hard part for most cooks, but the cholent needs 10-12 hours of uninterrupted time. Do not lift the lid. Do not check on it. Trust the process.

   If your oven runs hot, reduce to 180°F. The goal is the barest simmer, not active bubbling. A too-hot oven will dry out the stew.
6. 6

   Check and adjust

   After 10-12 hours, remove the lid. The stew should have a thick, mahogany sauce. The meat should be falling from the bones. The beans should be creamy and the barley plump. If the stew looks too thin, remove the lid and increase the oven temperature to 300°F for the final 30 minutes to reduce the liquid. If it looks too thick, stir in a splash of hot water. Taste and adjust seasoning. Cholent almost always needs more salt at the end.

7. 7

   Rest and serve

   Let the cholent rest for 15 minutes before serving. This allows the sauce to settle and thicken slightly. Serve directly from the pot at the table, family style. Place each portion in a shallow bowl: a short rib, a generous spoonful of beans and barley, several potato pieces, and plenty of the rich sauce. If you used eggs, peel them and cut in half to show off that gorgeous interior. Finish with chopped parsley for color and freshness.

Chef Tips

• •Ask your butcher for English-cut short ribs with the bone running parallel to the meat. They hold together better during the long braise than flanken-style cross-cut ribs.
• •Soaking the beans overnight is non-negotiable. Unsoaked beans will never fully soften in the low-temperature braise, leaving you with hard, unpleasant pellets in an otherwise magnificent dish.
• •A slow cooker works beautifully if your oven can't maintain such a low temperature. Set it to low and let it go for 10-12 hours. The results are nearly identical.
• •Cholent reheats extraordinarily well. Add a splash of stock to loosen the sauce and warm gently over low heat or in a 300°F oven. Many families insist it's better the second day.
• •For a complete Hanukkah meal, serve alongside latkes. The richness of the stew and the crispy potatoes complement each other perfectly.

Advance Preparation

• •Beans must be soaked overnight in cold water, at least 8 hours. Plan accordingly.
• •The entire stew can be assembled in the Dutch oven up to 24 hours ahead, covered, and refrigerated. Add an extra 30 minutes to the cooking time if starting from cold.
• •Leftover cholent keeps refrigerated for 5 days and freezes beautifully for up to 3 months. The flavors deepen and meld with time.
• •For a Hanukkah dinner party, start the cholent early morning (around 7 AM) for an evening meal (7 PM), or the night before for a midday gathering.

Frequently Asked Questions

Nutrition Information

1 serving (about 1040g)