Pomegranate Short Ribs

  • Recipe TypeEntree
  • Prep TimeAbout 1 hour of prep and 2 1/2 hours to cook
  • Yield4

Belgian-style quadrupel pairs well with hearty meals, such as these pomegranate short ribs. If no fresh pomegranates are available, their season is October through March, bottled pomegranate juice can be used in its place.

Ingredients

  • 2 pounds boneless beef short ribs 2 tablespoons spicy rib rub seasoning blend, or salt and pepper 1/4 cup canola oil 1/4 pound yellow onions, chopped 1/4 pound carrots, chopped 1/4 pound celery, chopped 1 large roasted pasilla chile, peeled, seeded, and chopped** 1/4 cup minced garlic 2 tablespoons balsamic vinegar 20 ounces unsweetened pomegranate juice 2 1/2 cups defatted chicken or veal stock 2 cups barrel-aged strong ale (or 2 cups barley wine and 1 tablespoon of bourbon) ** Use caution in handling hot peppers, and wash hands thoroughly before touching eyes. Finishing Sauce 1 tablespoon salted butter 1/4 pound yellow onion 1 tablespoon tomato paste Reserved and strained, skimmed braising liquid from ribs Garnish 1/4 cup pomegranate seeds 2 tablespoons minced chives 1/4 cup roasted corn kernels

Directions

  1. Trim excess fat from short ribs and rub with beef rub seasoning, or sprinkle with salt and pepper.
  2. Place a large cast iron pot or Dutch oven over medium heat, and add canola oil.  When oil is hot, sear ribs on all sides until well browned.  Remove ribs and reserve on plate.  Preheat oven to 350ºF.
  3. Turn heat to low and add onion, carrots, celery, and chile to pot.  Cook and stir until onion turns golden.  Add garlic and deglaze with balsamic vinegar.  Add pomegranate juice and stock.  Scrape any browned bits from bottom of pan. 
    Add beer and bring to a simmer.  Add ribs and submerge in liquid.  Cover with a lid or a double layer of foil, crimped tight around edges of pan, and bake for 2 1/2 hours.
  4. Remove ribs from oven and carefully drain off pan juices; set juices aside to let fat rise to the surface.  Set ribs on a large warmed platter, cover and keep warm.  Skim off and discard fat; drain juices.
  5. In a large saucepan over medium-low heat, melt butter and sauté onions until caramelized.  Stir in tomato paste and cook until browned.  Add skimmed sauce from ribs and reduce over medium heat until sauce is thickened and coats back of spoon, about 30 mintues.
  6. Arrange ribs on platter, add sauce to taste.  Garnish with mixture of pomegranate seeds, chives, and roasted corn kernels.
  7. Reprinted from The Best of American Beer & Food by Lucy Saunders. © 2007 Brewers Publications. Photo © Souders Studios. All rights reserved.