Braised Short Ribs with Pomegranate Red Wine Reduction
Prep Time : 00h 15
Cooking Time : 03h 30
Servings Number : 4 people
Ingredients
- 4 bone-in beef short ribs
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large white onion, sliced
- 4 garlic cloves
- 2 bay leaves
- 3 tbsp pomegranate molasses
- 1 cup red wine
- 2 cups beef broth (or as needed to partially cover the ribs)
- Fresh parsley, chopped, for garnish
- Potato puré, to serve
Method
- Season the short ribs generously with salt and pepper on all sides.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the short ribs over potato purée, spoon the pomegranate wine reduction over the top, and garnish with freshly chopped parsley. Enjoy