Saturday, November 10, 2007

Bourbon-Pomegranate Short Ribs

Adapted from a recipe on justbraise.

5 meaty bone-in short ribs
2T grapeseed oil
8 cloves garlic, peeled and crushed
2 carrots, chopped
2 celery stalks, chopped
2 medium onions, chopped
1 serrano chile, chopped
3 bay leaves
1t herbes de provence
1c bourbon
2T tomato paste
1c stock
2T soy sauce
4 anchovy filets
scant ½ cup pomegranate molasses

Preheat oven to 350F.

Heat oil over medium heat. Cover both sides of the short ribs with black and cayenne peppers and kosher salt. Brown the ribs on all 4 sides (about 6 minutes each side). Remove.

Add the carrot, celery, onion, jalapeño and anchovies. Sauté to soften and absorb the fond, about 7 minutes

Deglaze with bourbon. Add bay leaves, thyme, tomato paste, garlic cloves and soy sauce. Stir well to combine. Add ribs. Add stock (it should be halfway up ribs) and bring to a boil.

Cover well (I used foil and the pot lid) and cook in oven for 2.5-3 hours. If sauce is still liquidy, remove ribs and reduce on stove. Stir in pomegranate molasses. Return ribs to pot to coat with sauce and combine flavors.

Serve with yam oven fries (julienne peeled yams, drizzle with olive oil and salt, bake at 400 degree until crispy). *What we call "yams" are really orange-fleshed sweet potatoes. I buy "garnet"-- I think they're the sweetest and have the best texture.

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