Pomegranate and Beer Braised Short Ribs
Fall-off-the-bone tender short ribs are cooked slowly in a mixture of sweet, tart pomegranate juice and smoky, robust porter style beer.
Main Course
Ingredients per serving
Sear Short Ribs
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Olive oil 45.0 ml
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Bone-in beef short ribs 4.0 kg
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Kosher salt and black pepper to taste
Saute the Vegetables
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Carrots, julienned 3.0 each
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Celery stalks, sliced 2.0 each
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Leeks, cleaned, sliced 1.0 each
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Parsnip, thinly sliced 1.0 each
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Garlic clove, minced 4.0 each
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Thyme, fresh 5.0 g
Add the Braising Liquid
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Amber ale beer 700.0 ml
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Pomegranate Juice 500.0 ml
Finish the Dish
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Pomegranate seeds, as needed
Preparation
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Sear Short Ribs
- Heat the oil in a Dutch oven.
- Generously season the short ribs with salt and pepper.
- Sear short ribs on all sides until browned, set aside.
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Saute the Vegetables
- Reduce heat to medium and add the carrots, celery, leeks, parsnip, garlic and thyme to the pot.
- Sauté for 5 minutes, stirring often.
- Add the mustard and continue to cook for another minute.
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Add the Braising Liquid
- Add the beer, scraping the bottom of the pan with a wooden spoon to scrape up any browned bits; then add pomegranate juice and prepared Knorr® Demi-Glace.
- Bring to a boil, remove from heat and add the ribs back to the pot.
- The ribs should be almost completely submerged in the liquid.
- Cover the pot with a lid and place in the center of the oven.
- Braise for 2 ½ to 3 hours until short ribs are tender, stirring once or twice during cooking.
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Finish the Dish
- Remove the pot from the oven and place on a burner.
- Carefully transfer the ribs to a serving platter and loosely cover with foil.
- Using a ladle or spoon, skim the fat from the braising liquid.
- Reduce if necessary, season with salt and pepper.
- Pour the sauce over the ribs, top with fresh pomegranate seeds and serve.
