I have been cooking for over 30 years, but I pretty much never cook without a recipe. I’m not a particularly creative person – and I’m anxious enough to believe that if I can’t anchor myself to a recipe, I’ll screw it up. So I was pretty nervous making this. I did look at several recipes out there, but none of them were exactly what I wanted. So I combined them, skipped what I didn’t want to use (carrots and celery) and tried to think of what flavors would work well together. And, of course, I used what I already had at home (thus the ginger garlic paste and pomegranate molasses).
The results were great. A little greasy (I used more bacon than what I’m recommending in the recipe below), but delicious. Maybe still not the ultimate short rib recipe, but getting close.
- 5 lbs short ribs
- kosher salt & pepper to taste
- olive oil
- 4 strips bacon, cut into 1″ squares
- 2 onions, chopped
- 2 Tbsp ginger garlic paste
- 3 Tbsp balsamic vinegar, divided
- 1 cup red wine
- 1/2 cup port wine
- 2 Tbsp pomegranate molasses or concentrate
- 2 cups beef broth
- 6-8 fresh sage leaves
- 1 Tbsp corn or potato starch
Preheat oven to 300F
Season short ribs with kosher salt and pepper to taste. Set aside.
Pour a very thin layer of oil in a wide oven safe lidded sauté pan or dutch oven, if needed. Heat over medium-high heat and add the bacon. Cook until the fat renders. Remove the bacon bits (feel free to eat them, you won’t use them).
Working in two batches, add the short ribs to the grease and brown on all sides. Remove and set aside. Pour any excessive grease out.
Add the chopped onions, turn heat to medium and cook, stirring frequently, until the onions are soft. Add the ginger garlic paste and cook for 30 seconds. Add 1 Tbsp balsamic vinegar and continue cooking, stirring occasionally, until dry.
Add the red wine and deglaze the pan. Add the port, pomegranate molasses and beef broth. Mix well and bring to a boil. Return short ribs to the pan. Add the sage leaves. Add enough water to submerge the short ribs. Cover, put in the oven, and cook for 3 hours.
Remove from the oven. Gently remove the short ribs to a plate and set aside. Place the pan on the stove and turn heat to medium-high. In a small bowl, mix corn starch with about 1/4 cup of the liquid from the pan. Whisk into the sauce in the pan. Taste and adjust seasoning as needed. Cook for a few minutes until it starts to thicken, then return short ribs to the pan and warm for a few minutes before serving.