This dish is so comforting. It’s normally cooked in red wine, but I found a way to make it just as delicious with a different ingredient, and it turned out chef’s kiss. I hope you get to try it, and don’t forget to like and share.
Ingredients
- 8 whole beef short ribs
- 4 tbs. Avocado or neutral oil
- 2 yellow onion, roughly chopped
- 4 stalks celery, roughly chopped
- 2 large carrots, roughly chopped
- 10 cloves garlic
- 4 tbs. Tomato paste
- 5 cups water
- 1 cup pomegranate molasses
- 4 sprigs fresh rosemary
- 1 tbs. Dry thyme or oregano, you can use fresh
- 32 ounce Beef stock
- 2 tbs. Butter
- Sea salt to taste
- Black pepper to taste
- this dish takes quite some time so I advise starting early
- start by cleaning the beef ribs from tough tissue, salt and pepper on both sides generously
Instructions
- Add the oil to a Dutch oven (8 quart) and let get hot before adding the ribs, sear the ribs on all sides until brown, remove from the pot.
- Add the onion, celery, 2 carrots and let them caramalize on medium high for 2 minutes, add 4 tablespoons of tomato paste and cook for 2 minutes.
- Add 5 cups of water and 1 cup of pomegranate molasses using a wooden spoon scrape the brown bits from the bottom, cook on medium high until the liquid reduces by third.
- Add 4 sprigs of rosemary, thyme, salt and black pepper. Add the short ribs back to the pot then add the beef broth enough to cover.
- Cover with a cartouche (parchment paper cut to fit) lower the heat, cover and let cook for 2 1/2 hours on simmer or until the beef is tender.
- Remove the beef ribs, with a ladle skim the top layer of fat. Strain the sauce then place back in the pot adjust the salt. Add 2 tablespoons of butter to the sauce and cook through.
- Serve ribs over mashed potatoes and ladle the sauce. Enjoy.
Notes
- This dish is even more delicious second day.