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Short ribs braised in wine with pomegranate and homemade beef stock.

Wine Braised Short Ribs

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Rich, tender short ribs braised in wine with pomegranate and beef stock.

  • Total Time: 4 hours 30 minutes
  • Yield: 4-6 portions 1x

Ingredients

Scale
  • 1 ½–2 kg (3.3–4.4 lb) short ribs
  • 4 tbsp cooking oil
  • 1 bottle (750 ml / 25 fl oz) red wine
  • 2 dl (¾ cup) unsweetened pomegranate juice
  • 1 onion, chopped
  • 1 leek, white part only, chopped
  • 1 carrot, sliced
  • 1 parsnip, sliced
  • 1 red bell pepper, chopped
  • 1 red chili pepper, sliced
  • 5 garlic cloves, chopped
  • 2 tbsp tomato paste
  • 1–1 ½ liters (4–6 cups) beef stock
  • 2 tbsp miso paste
  • 2 sprigs rosemary
  • 3–4 sprigs thyme
  • Salt, to taste

Instructions

  1. Pour the red wine into a pot and bring to a boil. Let it reduce until about ⅓ of the original volume remains. Add the pomegranate juice and let it simmer for a few more minutes. Set aside.
  2. If the short ribs are not already cut, divide them between the bones.
  3. Salt the meat generously on all sides.
  4. Heat 2 tbsp cooking oil in a frying pan over high heat. Sear the ribs on all sides until well browned. Set aside.
  5. In a deep oven-safe pot, heat the remaining 2 tbsp cooking oil and sauté the onion until softened.
  6. Add the leek and sauté for a few minutes.
  7. Add the carrot, parsnip, bell pepper, and chili pepper. Stir and sauté for about a minute.
  8. Add the tomato paste and garlic, mix well, and let it cook for a few minutes to develop flavor.
  9. Add the reduced wine and pomegranate juice, the beef stock, and the miso paste. Stir to combine.
  10. Season gently with salt. Adjust later if needed.
  11. Add the short ribs to the pot along with any juices that have collected. Add the rosemary and thyme.
  12. Cut a piece of parchment paper slightly larger than the pot. Fold it in half, then in half again to form a triangle, and fold again into a narrow wedge. Measure from the center of the pot to the edge and trim the wedge to that length. Cut off a very small piece of the tip. Place the parchment directly on the surface of the liquid to form a cartouche.
  13. Cover the pot with a lid, leaving it slightly open.
  14. Braise in the oven at 140°C (285°F) for 4 hours.
  15. Remove from the oven and let rest for 30 minutes.
  16. If desired, strain the sauce and simmer it in a pot to reduce and thicken slightly before serving.
  • Prep Time: 30 minutes
  • Cook Time: 4 hours

Find it online: https://ivaneats.com/braised-short-ribs/