IvanEats recipe
Wine Braised Short Ribs
Cooking for
4
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Ingredients
Method
- 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.
- If the short ribs are not already cut, divide them between the bones.
- Salt the meat generously on all sides.
- Heat 2 tbsp cooking oil in a frying pan over high heat. Sear the ribs on all sides until well browned. Set aside.
- In a deep oven-safe pot, heat the remaining 2 tbsp cooking oil and sauté the onion until softened.
- Add the leek and sauté for a few minutes.
- Add the carrot, parsnip, bell pepper, and chili pepper. Stir and sauté for about a minute.
- Add the tomato paste and garlic, mix well, and let it cook for a few minutes to develop flavor.
- Add the reduced wine and pomegranate juice, the beef stock, and the miso paste. Stir to combine.
- Season gently with salt. Adjust later if needed.
- Add the short ribs to the pot along with any juices that have collected. Add the rosemary and thyme.
- 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.
- Cover the pot with a lid, leaving it slightly open.
- Braise in the oven at 140°C (140°C) for 4 hours.
- Remove from the oven and let rest for 30 minutes.
- If desired, strain the sauce and simmer it in a pot to reduce and thicken slightly before serving.
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