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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 the Vegetables

  • 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 the Braising Liquid

Finish the Dish

  • Pomegranate seeds, as needed
  1. 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.
  2. Saute the Vegetables

    • 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.
  3. Add the Braising Liquid

    • Add the beer, scraping the bottom of the pan with a wooden spoon to scrape up any browned bits; then add pomegranate juice and prepared Knorr® Demi-Glace.
    • 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.
  4. Finish the Dish

    • 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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