Red Wine Braised Short Ribs

Updated at: Thu, 17 Aug 2023 13:39:24 GMT

Step 1

Trim the silver skin on short ribs. Dry the short ribs thoroughly with paper towels and season with salt and pepper.

Step 2

Put the oil into a large, deep, oven safe skillet or Dutch oven and set over high heat. Brown the short ribs on all sides, adding oil as necessary and regulating the heat so that the short ribs brown steadily.

Step 3

Remove the short ribs from the pan. Add the carrots and onions to the pan. Reduce the heat to medium and cook stirring occasionally until golden brown.

Step 4

While the vegetables are cooking, preheat the oven to 300F (150C) with a rack in the middle.

Step 5

Add the garlic and tomato paste to the vegetables in the pan and cook stirring constantly until evenly distributed.

Step 6

Add the short ribs back to the pan, bone side down, snuggling them in between the veggies. Pour in the wine, stock, and enough water to almost cover the short ribs. Add the thyme sprigs and the bay leaf. Cover with a lid or a round piece of parchment paper. If using the paper, tuck it in so that it makes full contact with the liquid. Cook in the middle of the oven until fork tender, 3-5 hours.

Step 7

Remove from the oven, flip the short ribs bone side up and let cool in the sauce to lukewarm, about 2 hours. Remove and save the bones for stock.

Step 8

Put the meat into a container and cool completely. Strain the sauce through a fine mesh sieve into a container and cool completely. Refrigerate the meat and the sauce overnight or up to 5 days

Step 9

The next day, remove the grease from the sauce. Put the sauce into a large skillet and boil it down until slightly syrupy. Stir in the pomegranate molasses. Add the short ribs, cover, and warm up on very low heat flipping occasionally, about 15 minutes.

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