Abe Fisher Montreal Short Rib Shabbat Meal Kit

  • Meal Kit ships frozen with ice packs, may thaw in transit
  • Upon arrival, place all items in the refrigerator until ready to serve.
  • Store the Macaroons at room temperature.
  • Enjoy the Meal Kit within 3 days of arrival.

To Serve

STEP 1: A few hours before you are ready to eat, place the challah rolls in a warm spot in your kitchen to proof (75 degrees is ideal; you can also place them in your oven at the lowest setting with the door propped open).  The bread is proofed when it has doubled in size and springs back slowly when poked.
STEP 2: Bake the rolls in a 350-degree oven for 20-25 minutes until golden brown.  You can use an instant-read thermometer to check the internal temperature of the bread, which should be between 190-200 degrees.  Serve warm.
STEP 3: 60 minutes before you are ready to eat, make sure your oven is preheated to 350 degrees.
STEP 4: Cut open the two bags of chicken soup, empty into a medium saucepan and bring to a simmer.
STEP 5: Bring a separate pot of water to a simmer and add the matzo balls still in their bag.
STEP 6: Simmer for 20 minutes until the matzo balls are heated through.
STEP 7: Remove the containers of salads and condiments from the refrigerator and arrange in serving dishes if desired.  Allow all containers to come to room temperature.
STEP 8: Remove the lid from the kugel and re-cover with aluminum foil.  Place in the oven for approximately 45 minutes or until heated through.
STEP 9: Cut open the bag containing the short ribs and place them in a large roasting pan.
STEP 10: Arrange the meat on top of the bones.
STEP 11: Cover the pan tightly with aluminum foil and place in the oven for approximately 45 minutes or until heated through. You can test this by inserting the tip of a paring knife into the short ribs for a few seconds and then placing it beneath your lower lip.
STEP 12: Cut open the bag of matzo balls and place one in each bowl.
STEP 13: Ladle the chicken soup on top and serve.
STEP 14: Place the short ribs on a cutting board and cut ¼ inch thick slices across the grain.
STEP 15: Serve with the mustard and Russian dressing, along with the salads and challah rolls.
STEP 16: Enjoy (and don’t forget about the macaroons for dessert)!