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Sear short ribs

  • Olive oil 3 tbsp
  • Bone-In Beef Short Ribs 8 lbs.
  • Kosher salt and black pepper to taste

Saute Vegetables & Add Mustard

  • Medium carrots, thinly sliced 3 whole
  • Celery Stalks, Sliced 2 whole
  • Leeks, cleaned, sliced 1 each
  • Parsnip, Thinly Sliced 1 whole
  • Garlic clove, minced 4 each
  • Thyme, fresh 2 tbsp
  • Grainy mustard 2 tbsp

Add Beer, Pomegranate Juice & Demi-Glace

  • Amber ale beer 24 floz
  • Pomegranate Juice 2 c
  • Knorr Demi-Glace Sauce 3 cup
  1. Preheat the Oven

    Preheat the oven to 325 degrees F.
  2. Sear short ribs

    • Heat the oil in a Dutch oven.
    • Generously season the short ribs with salt and pepper.
    • Sear short ribs on all sides until browned, set aside.
  3. Saute Vegetables & Add Mustard

    • Reduce heat to medium and add the carrots, celery, leeks, parsnip, garlic and thyme to the pot.
    • Sauté for 5 minutes, stirring often.
    • Add the mustard and continue to cook for another minute.
  4. Add Beer, Pomegranate Juice & Demi-Glace

    • Add the beer, scraping the bottom of the pan with a wooden spoon to scrape up any browned bits; then add pomegranate juice and Demi-Glace.
  5. Boil & Braise Ribs

    • Bring to a boil, remove from heat and add the ribs back to the pot.
    • The ribs should be almost completely submerged in the liquid.
    • Cover the pot with a lid and place in the center of the oven.
    • Braise for 2 ½ to 3 hours until short ribs are tender, stirring once or twice during cooking.

  6. Remove & Place on Serving Platter

    • Remove the pot from the oven and place on a burner.
    • Carefully transfer the ribs to a serving platter and loosely cover with foil.
    • Using a ladle or spoon, skim the fat from the braising liquid.
    • Reduce if necessary, season with salt and pepper.
    • Pour the sauce over the ribs, top with fresh pomegranate seeds and serve.
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