BEEF SHORT RIBS BRAISED IN POMEGRANATE MOLASSES

BEEF SHORT RIBS BRAISED IN POMEGRANATE MOLASSES image

Number Of Ingredients 14

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8 beef short ribs
2 strips bacon
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 T tomato paste
3 sprigs thyme
2 bay leaf
3 T pomegranate molasses
2 T roasted garlic teriyaki sauce
1 T Worcestershire sauce
3 cups chicken stock
salt
black pepper

Steps:

Heat oven to 300 degrees. Liberally salt and pepper the short ribs. Heat a heavy dutch oven over medium. Add bacon strips and cook until crisp. Remove bacon and let drain. Increase heat to medium-high, add short ribs and brown well on all sides, about 10 minutes. Remove short ribs. Remove all but about 2 tablespoons of fat from the dutch oven. Reduce heat to medium. Add chopped onions, celery, and carrot and cook until softened, about 5 minutes. Add tomato paste and cook until darkened, about 2 minutes. Deglaze pan with chicken stock. Add molasses, teriyaki sauce, Worcestershire sauce, bay leaf, and thyme and bring mixture to a boil. Remove from heat and cover tightly. Place in oven for 3 hours or until short ribs are tender. Remove short ribs from the dutch oven to a platter and keep warm. Skim the excess fat from sauce. Using a stick blender, carefully puree the vegetables. Reduce the sauce on the stove. Add 2 tablespoons of butter. Add short ribs back to the dutch oven to warm them. Serve short ribs and sauce over mashed potatoes or papperdelle.