Pomegranate-Braised Short Ribs
Ask the butcher to cut the short ribs into pieces for you. You can braise them a day ahead; let cool in liquid, then refrigerate. Discard fat before reheating in a warm oven.
- Total Time:
- Servings: 8
Photography: Johnny Miller
Source: Everyday Food, December 2012
- 5 tablespoons vegetable oil, divided
- 4 pounds bone-in beef short ribs, cut into 3-inch pieces (8 to 12)
- Salt and pepper
- 1 large yellow onion, cut into wedges
- 3 cloves garlic, smashed and peeled
- 10 sprigs thyme
- 1/4 cup all-purpose flour
- 3 cups pomegranate juice
- 1 cup dry red wine, such as Merlot
- 1/2 cup pomegranate seeds, for serving
Preheat oven to 275 degrees. In a large heavy pot with a tight-fitting lid, heat 2 tablespoons oil over high. Season short ribs with salt and pepper. In batches, brown ribs on all sides. Transfer to a plate, pour off oil, and wipe loose bits out of pot.
Reduce heat to medium-high and add remaining 3 tablespoons oil to pot. Add onion, garlic, and thyme. Cook, scraping up browned bits with a wooden spoon, until onion is softened, 5 minutes. Add flour and stir to coat. Whisk in pomegranate juice and wine and bring to a boil, stirring frequently. Return ribs to pot, cover, and transfer to oven.
Bake until ribs are easily pierced with the tip of a paring knife, about 3 hours. With a slotted spoon, carefully transfer ribs to a large platter. Strain liquid into a fat separator, let sit briefly, and return to pot, discarding fat (or, skim off fat with a spoon). Bring to a boil over medium-high and cook until reduced to a sauce-like consistency, 10 minutes. Strain through a fine-mesh sieve, season with salt and pepper, and pour over ribs. Top with pomegranate seeds.