Pomegranate and Beer Braised Short Ribs

Name: Pomegranate and Beer Braised Short Ribs
Yield: 10
Ingredients: 45.0ml Olive oil; 4.0kg Bone-in beef short ribs; 0.0pinch Kosher salt and black pepper to taste; 3.0each Carrots, julienned; 2.0each Celery stalks, sliced; 1.0each Leeks, cleaned, sliced; 1.0each Parsnip, thinly sliced; 4.0each Garlic clove, minced; 5.0g Thyme, fresh; 700.0ml Amber ale beer; 500.0ml Pomegranate Juice; 750.0ml, prepared Knorr® Professional Demi Glace 813g 6 pack; 0.0as needed Pomegranate seeds, as needed

Pomegranate and Beer Braised Short Ribs – - Recipe

Fall-off-the-bone tender short ribs are cooked slowly in a mixture of sweet, tart pomegranate juice and smoky, robust porter style beer.

...

Sear Short Ribs

Olive oil 45.0 ml
Bone-in beef short ribs 4.0 kg
Kosher salt and black pepper to taste

Saute the Vegetables

Carrots, julienned 3.0 each
Celery stalks, sliced 2.0 each
Leeks, cleaned, sliced 1.0 each
Parsnip, thinly sliced 1.0 each
Garlic clove, minced 4.0 each
Thyme, fresh 5.0 g

Add the Braising Liquid

Amber ale beer 700.0 ml
Pomegranate Juice 500.0 ml
Knorr® Professional Demi Glace 813g 6 pack 750.0 ml, prepared
Knorr® Professional Demi Glace 813g 6 pack
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Finish the Dish

Pomegranate seeds, as needed

Main Course

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Knorr® Professional

Fall-off-the-bone tender short ribs are cooked slowly in a mixture of sweet, tart pomegranate juice and smoky, robust porter style beer.

...

Preparation

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.
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.
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.
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.