Braised Short Ribs with Pomegranate Red Wine Reduction

Ingredients

• 4 bone-in beef short ribs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 large white onion, sliced
• 4 garlic cloves
• 2 bay leaves
• 3 tbsp pomegranate molasses
• 1 cup red wine
• 2 cups beef broth (or as needed to partially cover the ribs)
• Fresh parsley, chopped, for garnish
• Potato puré, to serve
• Season the short ribs generously with salt and pepper on all sides.
• Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the ribs until browned on all sides, about 3-4 minutes per side. Remove and set aside.
• In the same pot, reduce the heat to medium and add the diced onion. Cook until softened and golden, about 5 minutes. Add the garlic and cook for another minute.
• Add the red wine to the pot, scraping up any browned bits from the bottom. Stir in the pomegranate molasses and bay leaves. Let the mixture simmer for 2-3 minutes to meld the flavors.
• Serve the short ribs over potato purée, spoon the pomegranate wine reduction over the top, and garnish with freshly chopped parsley. Enjoy