Braised Short Ribs in Pomegranate and Tempranillo

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Perhaps you are the kind of person, like myself, that loves and cherishes the wonder that is a cut of perfectly braised beef. If you have inhaled the Parisian air in October and experienced the fragrance of succulent Beef Bourbignon from the plate resting on your table then you know it can surely be counted as one of the great culinary blessings in life. If you have not yet had a truly fine plate of braised beef or if , in fact, you simply must prepare it for yourself then this recipe shall more than satisfy. Short ribs provide a fantastic cut to which this treatment can justly be applied, having a sufficient richness and flavor.

Find some excellent day, perhaps New Year’s Day, a day with a few spare hours for the kitchen and a fine chill in the air and you have the only justification required to prepare this most auspicious dish. The quality this Braised Short Ribs in Pomegranate and Tempranillo offers is of great exception and nothing short of the concentrated essence of a fine wine married to the heavenly juice of seared, seasoned, and slow cooked beef. It is so aromatic, tender, juicy, and rich that the slightly acid pomegranate proves the perfect fruit of contrast. So both the juice and seeds are introduced to further elevate a wondrous braised cut into the most exquisite beef you can imagine serving. Plate a couple ribs with their fantastic gravy and garnish with pomegranate seeds and some cauliflower parsnip puree and you will have served a plate worthy of great New Year’s exaltations and you will likely be served in return, by anyone fortunate enough to share the meal, an ample portion of gratitude and thankfulness.

To all of you who love, follow, and support us and Yes, More Please! ; our friends, family, and sponsors: Happy New Year!
And Thank You. We look forward to an amazing and exciting 2016.

Mariana & Ian

Pomegranate-Tempranillo-Braised-Short-Ribs_ingredients

Braised Short Ribs in Pomegranate and Tempranillo

Serves 4 renegade reinders on New Years eve.

8 short ribs french cut style cut in halves.
2 tablespoons grape seed oil or any neutral oil to start the searing
A few dashes of all pour pose flour
Salt & fresh cracked black pepper to season.

2 cups Tempranillo, I used 2012 Tineta Ribera del Duero, Spain.This wine has cherry, blueberry, spices, and a hint of licorice and chocolate, very aromatic and good level of acidity to cook with. Great price also from $15-13.00 dlls a bottle.
2-1/2 cups Pomegranate Juice
1 to 2 cups beef stock
1 tablespoon balsamic vinegar
3-4 Rosemary fresh sprigs
2 dry bay leaves
4 garlic cloves
1/2 up to 1 teaspoon salt and fresh black pepper to taste

Garnish with:
1 fresh pomegranate, worth of kernels.
Rosemary sprigs

Preparation Method:

1. Pat dry the short ribs. Season all sides with kosher salt and fresh black pepper. Then sprinkle some all purpose flour until all sides are lightly covered. re season lightly with salt an pepper.

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2. Tap excess flour and heat up a heavy bottom roasting pan or cast iron enamel pot. Drizzle a little grape seed oil and sear every rib all sides. Do not crowd the pan. Depending on pan size and rib size sear 3 or 4 at the time, all sides until each sides develops a crust and its one tone above golden brown.

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3. Set them aside as you go until you have seared every short rib. Save a couple of tablespoons of the fat on the pan, discard the rest of the oil and any of the heavenly burn bits on the bottom of the pan. U can use a paper towel and carefully wipe off the pan.
4. With the pan wiped off, add 2-3 tablespoons of the reserved fat into the pan and arrange the seared short ribs, bone side down into the pan on a single layer.
5. Place pot into stove on a medium high heat. Add wine, pomegranate juice, beef stock. Make sure the sum of liquids just cover the ribs, if needed ad more pomegranate juice, or wine. Add herbs, garlic cloves and re-season with salt and black pepper. Bring to a boil cover with a lid and transfer into the lower third of the oven at 300F to 325F temperature (depending on your oven, electric like our Mildret 325F V.S. Gas or Convection 300F) For about 1 hour and 45 minutes, Lid on. After that time, remove the lid and cook with lid off for another 15-20 minutes, depending on tenderness of the ribs. Test with a fork, it should be easily inserted. If that is not the case, give them 15-20 more minutes.
You also can braise your ribs on the stove top, just be really careful to set the temperature to a very slow simmer. Cook with Lid on for about 1-2 hours and lid off for 20-30 minutes.

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6. While short ribs are brazing… Make your Cauliflower-Parsnip Mashed or Mashed Potatoes. Here is a quick recipe…
1 small medium califlower, two parsnips, 3-4  tablespoons butter, one drizzle extra virgin olive oil, a dash of cream or milk, salt and pepper to taste. Cut your cauliflower into mini florets, peel and cube the parsnips, steam florets and cubes on the same pot until soft and tender. Remove from steamer, place them in a pot, add butter, salt pepper, extra virgin olive oil and a dash of milk, almond milk or soy milk what ever you prefer. With an inmersion blender whip until creamy and fluffy. A food processor will work well to.
Set aside and keep on a warm place until ready to serve.

Cauliflower-and-Parsnip-Mashed

Back to the ribs:

7. Remove pot from oven and place ribs on a baking tray,cover with aluminum foil to keep them warm and juicy. Turn off the oven and place your serving tray into the oven to warm up until serving. This is a great little step that will help you keep them warm for longer when they are ready to serve.
8. Remove most of the fat on the left over juices. Strain juices trough a fine colander. Smash those garlics through the sieve and pick up the mashed bits from the outer part of the colander, they will help to intensify the flavor and thicken up the sauce. Add about 1/2 cup of the rest of the pomegranate juice, and check for seasoning. Add salt and pepper if needed. Place sauce back into pot, bring to a boil and reduce until desired consistency. I like my pomegranate sauce like a lose gravy, not to loose, not to thick just with enough body to hang into the ribs.Pomegranate-Tempranillo-Braised-Short-Ribs_Degrease-and-strain-the-juices-to-create-the-pomegranate-saucePomegranate-Tempranillo-Braised-Short-Ribs_straining-the-saucePomegranate-Tempranillo-Braised-Short-Ribs_making-the-sauce

9. Place some blips of your mashed of choice and place the ribs on platter, drizzle some of the pomegranate sauce and sprinkle some pomegranate kernels. Place the rest of the pomegranate sauce and kernels for extra garnish when serving. Serve immediately.

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Happy New Year!

Its New years eve and everybody needs some great music to finish this fun and crazy year…

Akira Miyagawa shows us with his genius musical creativity, that everything can be done!!!

Music Pairing: Akira Miyagawa’s Beethoven’s Symphony No.5 and Mambo No.5 Combination

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3 Responses to Braised Short Ribs in Pomegranate and Tempranillo

  1. Tamra January 1, 2016 at 11:37 am #

    Happy New Year what a great holiday celebration and oh so yummy!
    Thank you first time my short ribs have turned out like I expected.

    • Mariana McEnroe January 7, 2016 at 11:42 am #

      Yeah!!! I’m happy you enjoyed them! Happy New years, owe you xoxo

  2. Tamra December 31, 2015 at 5:35 pm #

    Trying it tomorrow.
    Beautifully done.
    Your the best

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