Pomegranate Braised Short Ribs

Pomegranate Braised Short Ribs with horseradish whipped potatoes & roasted carrots.


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Pomegranate Braised Short Ribs

I love braised short ribs in the winter time. The kitchen smells so good as they slowly cook in the oven. The pomegranate glaze is especially nice for the holidays.

  • Author: Chef Shelly

Ingredients

Braised Ribs

4 (8-ounce) pieces bone-in beef short ribs (or boneless)

2 tablespoon olive oil

 sea salt

 black pepper

4 medium carrots, rough chopped

3 celery stocks roughly chopped

1 medium onion, rough chopped

4 – 5  garlic whole cloves

1 ½ cups pomegranate juice

1 1/2 cups dry red wine

4 cups low sodium beef stock

 sprigs of fresh thyme, parsley & rosemary

Pomegranate Glaze

2 garlic cloves minced

1 shallot minced

1 cup beef broth

1 cup pomegranate juice

1/4 cup brown sugar

1 cup mango nectar

2 tablespoons pomegranate balsamic

2 tablespoon butter

pomegranate seeds for garnish.

Instructions

Braised Ribs

Put oven rack in lower third of oven and preheat oven to 350°F.

Pat beef dry. Heat oil in a wide 3- to 5-quart heavy pot over moderately high heat until hot but not smoking, then season the ribs,  brown beef on all sides, turning with tongs, about 5 – 8 minutes. Transfer to a plate.

Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until caramelized, about 5 minutes. Add the short ribs back to the pan and pour in juice and bring to a boil over moderately high heat. Add the wine and cook for a few minutes. Add beef stock, herbs, vinegar, and bring to a simmer. Cover with lid or with foil. Transfer to oven and braise until beef is very tender, 3 hours. 

Pomegranate Glaze

Saute garlic & shallot in a small sauce pan in a little bit of olive oil over low heat. Cook until translucent, just a few minutes. Place all glaze ingredients except the butter into the pan, bring to a boil stirring occasionally. When the glaze becomes thick enough to coat the back of a spoon, whisk in the butter.

Notes

Most important when braising: brown meat product, brown vegetables, make sure products are covered at least 3/4 of the way up the pan with liquid. Cover as you slowly cook. Serve the ribs with whipped potatoes, creamy polenta or risotto. Garnish with a little watercress or arugula and sprinkle of pomegranate seeds.