- 4 pounds beef short ribs
- ¼ cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 cups pomegranate juice or red wine (any variety)
- 2 cups beef stock
- 2 tablespoons ketchup
- ¼ cup molasses
- 1 tablespoon fresh rosemary, chopped (1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (1 teaspoon dried)
- ¼ teaspoon ginger
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
INSTRUCTIONS:
- I like to rinse short ribs off with water, then pat them dry.
- Next, you'll want to season all sides with salt and pepper.
- Dredge the short ribs in flour and shake off excess.
- Heat 2 tablespoons vegetable oil in large Dutch oven or other large bottomed pan that has an oven safe lid.
- Sear the short ribs on all sides and remove to a platter.
- In the same pan, saute onion until it runs translucent and gets soft.
- Add the beef stock, pomegranate juice, ketchup, molasses, rosemary, thyme, ginger, paprika, onion powder, garlic powder, black pepper, and cayenne pepper to the pan.
- Whisk to combine.
- Add the short ribs back into the pot.
- Cover with a lid and braise at 350 degrees F for 2 and ½ to 3 hours.
- Remove lid and cook another 30 to 45 minutes.
- Serve hot with risotto, mashed potatoes, or grits.
Source: Call Me PMC
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