Pomegranate Short Ribs
By Scanpan
Pomegranate Short Ribs
By Scanpan
Yield/Serves:
Makes 4 servings
Prep Time: 35 minutes
Cook Time: 90 minutes
For the ribs:
For the root vegetable puree:
For the gremolata:
Cook Time: 90 minutes
For the ribs:
- 1 tablespoon olive or avocado oil
- 2 pounds bone-in beef short ribs cut in 3-inch pieces (you can ask the butcher to do this)
- 1 medium yellow onion, diced
- 4 garlic cloves, chopped
- 1 handful of fresh thyme
- 1/2 cup pomegranate juice
- 2 cups low sodium beef stock or broth
- 2 tablespoons pomegranate molasses
- kosher salt, as needed
- freshly ground black pepper, as needed
For the root vegetable puree:
- 3 parsnips, peeled and cut in ½ inch cubes
- 1 large turnip, peeled and cut in ½ inch cubes
- 2 rutabagas, peeled and cut in ½ inch cubes
- 2 cups vegetable broth
- 4 – 5 sprigs fresh thyme
- sherry vinegar, to taste
- kosher salt, to taste
For the gremolata:
- 1 ¼ cups loosely packed fresh Italian flat-leaf parsley
- 2 garlic cloves, peeled and thinly sliced
- 1 small lemon, zested
Preheat the oven to 375°F.
To braise the short ribs: Place a large saucepan with a lid over high heat with the oil in it (we are using the HAPTIQ Covered Chef’s Pan). Season the short ribs with salt and pepper and, once the oil is hot and shimmering, lay the short ribs in the pan. Sear until dark brown flipping, searing all the sides. Remove from the pan to a plate.
Lower the heat to medium-high and add the onion, garlic and thyme, sautéing until aromatic, about 2 minutes. Pour in the pomegranate juice and reduce, scraping the bottom of the pan to release all of the brown bits (fond). Once the juice has reduced by half, place the short ribs back in the pan (along with any juices from the plate) and pour in the beef stock and pomegranate molasses. Bring the mixture to a boil, cover and place in the oven for 1 to 1 ½ hours, until the beef is fork-tender.
Take the short ribs out of the liquid and cover with foil. Place the pan back on the stove over high heat and reduce the braising liquid until it reaches sauce consistency. Strain through a fine-mesh sieve before glazing the short ribs with it.
To make the root vegetable puree: Place the chopped vegetables in a sauce pot along with the fresh thyme and cover with the vegetable broth. Bring to a boil over high heat before lowering to a simmer; cook until the vegetables are fork-tender.
Remove the thyme sprigs and transfer to the carafe of a blender and blend on high until smooth, adding a bit more broth or water if needed to reach the desired consistency. Alternatively, you can mash all the vegetables together with a potato masher. Taste and season with salt and sherry vinegar.
To make the gremolata: Gather the parsley leaves, sliced garlic and lemon zest in a pile on the cutting board and chop until everything is finely chopped. Transfer to a bowl and stir in ½ teaspoon of lemon juice. Taste and add more lemon juice if desired.
To plate: Spoon the puree into the bottom of a shallow bowl, top with a short rib or two (depending on their size) with the bone still in. Spoon the reduced braising liquid over the tops and finish with some gremolata.
To braise the short ribs: Place a large saucepan with a lid over high heat with the oil in it (we are using the HAPTIQ Covered Chef’s Pan). Season the short ribs with salt and pepper and, once the oil is hot and shimmering, lay the short ribs in the pan. Sear until dark brown flipping, searing all the sides. Remove from the pan to a plate.
Lower the heat to medium-high and add the onion, garlic and thyme, sautéing until aromatic, about 2 minutes. Pour in the pomegranate juice and reduce, scraping the bottom of the pan to release all of the brown bits (fond). Once the juice has reduced by half, place the short ribs back in the pan (along with any juices from the plate) and pour in the beef stock and pomegranate molasses. Bring the mixture to a boil, cover and place in the oven for 1 to 1 ½ hours, until the beef is fork-tender.
Take the short ribs out of the liquid and cover with foil. Place the pan back on the stove over high heat and reduce the braising liquid until it reaches sauce consistency. Strain through a fine-mesh sieve before glazing the short ribs with it.
To make the root vegetable puree: Place the chopped vegetables in a sauce pot along with the fresh thyme and cover with the vegetable broth. Bring to a boil over high heat before lowering to a simmer; cook until the vegetables are fork-tender.
Remove the thyme sprigs and transfer to the carafe of a blender and blend on high until smooth, adding a bit more broth or water if needed to reach the desired consistency. Alternatively, you can mash all the vegetables together with a potato masher. Taste and season with salt and sherry vinegar.
To make the gremolata: Gather the parsley leaves, sliced garlic and lemon zest in a pile on the cutting board and chop until everything is finely chopped. Transfer to a bowl and stir in ½ teaspoon of lemon juice. Taste and add more lemon juice if desired.
To plate: Spoon the puree into the bottom of a shallow bowl, top with a short rib or two (depending on their size) with the bone still in. Spoon the reduced braising liquid over the tops and finish with some gremolata.