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Pomegranate Braised Short Ribs
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Chef :
Lance WilsonPomegranate Braised Short Ribs
This recipe was adapted from cooks illustrated. It takes a while to make, but is worth it, and a little different from the traditonal french braised ribs. It uses Morrocan ras el hanout to spice the ribs which is a mix of north African spices. I usually find the mix in the store, but if you can't, then I've included my recipe (grind all spices in a spice mill), and in a pinch garam masala would work. I like to serve this with apricot couscous.
Ingredient
Food ration :
6 servings
4-5 lbs
short ribs, English cut
2 Tbsp
salt
2 Tbsp
ras el hanout
4 cloves
garlic, minced
4 cups
pomegranate juice
1 cup
water
1 cup
pitted prunes, halved
1 handful
cilantro, roughly chopped
1 Tbsp
toasted sesame seeds
4 tsp
cumin seed
4 tsp
coriander seed
2 tsp
anise
1/2 tsp
allspice berries
1/2 tsp
black peppercorns
4 tsp
ground ginger
2 tsp
Aleppo pepper
2 tsp
ground nutmeg
2 tsp
ground cinnamon
Cooking instructions
* Step 1
Heat the oven to 450°F. If you have a convection oven use it.
* Step 2
In a large roaster or sheet pan, lay out the short ribs, bone side down. Season liberally with salt.
* Step 3
Roast in the oven 40-45 min until browned and the fat has rendered. Remove the ribs from the pan, pour the fat off into a glass bowl, and return the ribs to the pan and roast another 10-15 min.
* Step 4
While the ribs are roasting prepare the other ingredients.
* Step 5
When the ribs are about 5 minutes from done, heat 1 Tbsp of the beef fat in a dutch oven over high heat. Add the onion and carrot and cook until translucent (~5 min)
* Step 6
Add the garlic and ras el hanout and cook another 30 sec.
* Step 7
Add the water and beef bouillon and turn the heat to low.
* Step 8
Remove the ribs from the pan and add them to the dutch oven. Add the prunes on top. Turn the oven down to 300°F.
* Step 9
In the still hot pan, add the pomegranate juice.
* Step 10
Scrape the fond up with a whisk or wooden spoon.
* Step 11
Add the pomegranate to the ribs.
* Step 12
Cover and place in the oven for 2-2.5 hours.
* Step 13
Remove the dutch oven from oven.
* Step 14
Place the ribs in a bowl.
* Step 15
Add the braising liquid, veggies, and any meat scraps to a blender and blend until smooth.
* Step 16
Return the sauce to the dutch oven, and add the ribs to coat. Toss with cilantro and sesame seeds.
Note: if there is a photo you can click to enlarge it
Tag
short ribs, English cut
Salt
onion diced
carrot, diced
Ras el Hanout
garlic minced
Pomegranate Juice
water
Bou beef bouillon cube
pitted prunes, halved
cilantro, roughly chopped
toasted sesame seeds
green cardamom pods
black cardamom pods
cumin seed
coriander seed
anise
allspice berries
black peppercorns
ground ginger
Aleppo Pepper
ground nutmeg
ground cinnamon
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