In the winter, a nice comforting stick-to-the-ribs sort of meal like that's much easier than one would think as most of the time it spends is in the oven making itself all fall off the bone delicious.
Total Time
4hr 10min
5.0
3 Ratings
Author: The Squishy Monster
Servings:
4
Ingredients
•
2
lb
Beef Short Ribs
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
Onion
•
2
Carrots
•
4
cloves
Garlic
•
2
Tbsp
Butter
•
2
cups
Pomegranate Juice
•
2
cups
Dry Red Wine
•
2
Bay Leaves
•
1
sprig
Fresh Thyme
•
1
cup
All-Purpose Flour
•
as needed
Canola Oil
Cooking Instructions
1.
Set out your Beef Short Ribs (2 lb) about 20 minutes before you use them to let them come to temperature, while you wait begin chopping the Onion (1), Carrots (2) and Garlic (4 cloves).
2.
Preheat the oven to 350 degrees F (180 degrees C).
3.
Rinse and pat each rib dry. Dredge them in a mixture of All-Purpose Flour (1 cup), Salt (to taste), and Ground Black Pepper (to taste).
4.
In a hot pan slicked with Canola Oil (as needed) sear each side to develop a golden brown crust.
5.
Set the ribs aside and in the same pan, soften the chopped garlic, carrots and onion with Butter (2 Tbsp).
6.
Drizzle in a little of the Dry Red Wine (2 cups) to deglaze the pan. Set the rest of the dry red wine aside.
7.
In a baking dish, combine softened vegetables, short ribs, the rest of the Pomegranate Juice (2 cups), Bay Leaves (2), and Fresh Thyme (1 sprig).
8.
Bake for 3-3½ hours at 350 degrees F (180 degrees C) until the meat is fall off the bone tender.
9.
The braised pork can be served with polenta, rice, or potatoes. Enjoy!
Nutrition Per Serving
CALORIES
914
FAT
50.0 g
PROTEIN
43.5 g
CARBS
50.6 g
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