{"id":3303,"date":"2022-10-03T07:14:07","date_gmt":"2022-10-02T23:14:07","guid":{"rendered":"https:\/\/www.marga.org\/foodblog\/?p=3303"},"modified":"2022-10-03T07:14:07","modified_gmt":"2022-10-02T23:14:07","slug":"braised-short-ribs-with-pomegranate-molasses","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2022\/10\/braised-short-ribs-with-pomegranate-molasses\/","title":{"rendered":"Braised Short Ribs with Pomegranate Molasses"},"content":{"rendered":"\n<p>I have been cooking for over 30 years, but I pretty much never cook without a recipe. I&#8217;m not a particularly creative person &#8211; and I&#8217;m anxious enough to believe that if I can&#8217;t anchor myself to a recipe, I&#8217;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&#8217;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). <br><br>The results were great. A little greasy (I used more bacon than what I&#8217;m recommending in the recipe below), but delicious.  Maybe still not the ultimate short rib recipe, but getting close. <\/p>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>5 lbs short ribs<\/li><li>kosher salt &amp; pepper to taste<\/li><li>olive oil<\/li><li>4 strips bacon, cut into 1&#8243; squares<\/li><li><span style=\"color: initial;\">2 onions, chopped<\/span><\/li><li>2 Tbsp ginger garlic paste<\/li><li>3 Tbsp balsamic vinegar, divided<\/li><li>1 cup red wine<\/li><li>1\/2 cup port wine<\/li><li>2 Tbsp pomegranate molasses or concentrate<\/li><li>2 cups beef broth<\/li><li>6-8 fresh sage leaves<\/li><li>1 Tbsp corn or potato starch<\/li><\/ul>\n\n\n\n<p><strong>Directions<\/strong><\/p>\n\n\n\n<p>Preheat oven to 300F<\/p>\n\n\n\n<p>Season short ribs with kosher salt and pepper to taste. Set aside.<\/p>\n\n\n\n<p>Pour a very thin layer of oil in a wide oven safe lidded saut\u00e9 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&#8217;t use them).  <\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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. <\/p>\n\n\n\n<p>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. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>I have been cooking for over 30 years, but I pretty much never cook without a recipe. I&#8217;m not a particularly creative person &#8211; and I&#8217;m anxious enough to believe that if I can&#8217;t anchor myself to a recipe, I&#8217;ll screw it up. So I was pretty nervous making this. I did look at several [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[555,68],"class_list":["post-3303","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-pomegranate","tag-short-ribs","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/3303","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=3303"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/3303\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=3303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=3303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=3303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}