Braised Short Ribs with Pomegranate Red Wine Reduction

Method

1. Season the short ribs generously with salt and pepper on all sides.
2. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the ribs until browned on all sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, reduce the heat to medium and add the diced onion. Cook until softened and golden, about 5 minutes. Add the garlic and cook for another minute.
4. Add the red wine to the pot, scraping up any browned bits from the bottom. Stir in the pomegranate molasses and bay leaves. Let the mixture simmer for 2-3 minutes to meld the flavors.
5. Return the ribs to the pot and pour in enough beef broth to partially cover them. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (165°C). Braise for 2.5 to 3 hours, turning the ribs halfway through, until the meat is fork-tender.
6. Remove the ribs and strain the cooking liquid into a saucepan. Discard the bay leaves. Simmer the liquid over medium heat until reduced to a thick, glossy sauce, about 15-20 minutes. Adjust seasoning with salt and pepper if needed.
7. Serve the short ribs over potato purée, spoon the pomegranate wine reduction over the top, and garnish with freshly chopped parsley. Enjoy