“Beef short ribs are not commonly used in Middle Eastern cuisine. I wasn’t introduced to them until after I moved to Canada. When I first tried them, I was quite surprised that beef could yield such a meltingly delicious result resembling that of lamb. So naturally I loved experimenting with them. The key thing about great short ribs is to braise them at a low temperature for an extended period of time to allow the collagen to break down into gelatin, resulting in fall-off-the-bone texture. The marinade I use in this recipe is a mixture of ketchup and pomegranate molasses, a combination often used in Iraqi-style marinades, with a touch of soy sauce to balance the flavors. The result is sticky, sweet-and-sour short ribs that will please any crowd.” — Souk to Table: Vibrant Middle Eastern Dishes for Everyday Meals, Amina Al-Saigh, Rock Point (The Quarto Group)
STICKY POMEGRANATE SHORT RIBS
Ingredients
- 4½ pounds (2 kg) bone-in short ribs
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- ¼ cup (60 ml) ketchup
- ½ cup (120 ml) pomegranate molasses
- 2 tablespoons soy sauce
- 6 large cloves garlic minced
- Juice of 1 lemon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Microgreens or fresh parsley and mint leaves for garnishing
- Pomegranate arils for garnishing
Instructions
- To make the short ribs: Preheat the oven to 300°F (150°C). Season each short rib with salt and black pepper.
- In a large Dutch oven or oven-safe pot, heat the oil over medium-high heat. Add the short ribs, working in batches to avoid overcrowding, and sear on all sides until browned. Transfer to a plate. Remove any excess fat from the pot and discard it.
- Add the onion to the same pot and cook, stirring often, until softened and translucent, 5 to 7 minutes.
- While the onion cooks, combine the ketchup, pomegranate molasses, soy sauce, garlic, lemon juice, cumin, and paprika with 1 cup (240 ml) of water in a medium bowl and mix well. Pour this mixture into the pot with the onion and bring to a simmer. Taste and adjust for salt if necessary.
- Place the short ribs back into the pot and stir to coat the ribs in the onions and sauce. Cover with the lid or aluminum foil, and bake for 3 hours, or until fork-tender, then uncover and return to the oven for another 10 to 15 minutes to brown the tops.
- Transfer the short ribs to a serving dish. Remove excess fat from the pot by scooping it out or layering a paper towel on top to absorb it, then discard.
- Let the sauce in the pot simmer for 10 to 15 minutes, until thickened, then brush it on top of the short ribs and serve the rest on the side.
- Garnish with microgreens or fresh parsley and mint and pomegranate arils.
