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This is probably the cut of meat that I prepare most often, and I like it because I can tailor the quantity to the amount of people (or meat eaters) that will be at the table. Because I do prepare them often, I need a lot of rib recipes (not so the meat eaters don’t get bored, but so I don’t get bored preparing them). Note that all short rib recipes also work for flanken roast (which is the same cut of meat, just not cut up). I know that a lot of people like “dump” type of recipes for this cut (throw meat in pan, throw sauce over, cover, and bake). I don’t. I find that I get much better results after a sear, a sauce and a slow braise. When preparing this in advance you can choose to remove the layer of fat that congeals before rewarming. That allows more of the “sauce” to be just that—sauce.
3 and 1/2 to 4 pounds short ribs
salt, for sprinkling
pepper, for sprinkling
2 to 3 tablespoons oil
1 onion, sliced
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
2 tablespoons flour
3 cups Tuscanini Pomegranate Juice
1 cup beef stock, such as Manischewitz
1/2 cup brown sugar
1/3 cup soy sauce
1/2 teaspoon rosemary
Preheat oven to 350 degrees Fahrenheit.
Season ribs with salt and pepper. Heat oil in a Dutch oven (or any large pot/saucepan) over medium-high heat. Add ribs and sear on two sides until brown. Set ribs aside.
Add onion and garlic to the pan and cook until soft and golden, about seven minutes. Stir in flour. Add pomegranate juice, beef stock, brown sugar and soy sauce and bring to a boil. Return ribs to pot (make sure they’re submerged in the liquid), sprinkle with rosemary, and cover.
Transfer pot to oven and bake for two and a half hours. Make sure they’re mostly covered in liquid when rewarming.
Photography and Styling by Chay Berger
Assisted by Nina Braun
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Made this recipe for Rosh Hashanah. The meat came out very tender, but the sauce was sour. I asked a friend who said that pomegranate juice gets more sour the more it’s reduced. Fixed it with adding white sugar, salt, and water. Still not such a great sauce, but okay.
Hi Yael,
Thank you for this important feedback. I will absolutely pass this along! I am glad you were able to tweak this recipe to your preference!
-Chana Tzirel from Kosher.com