Pomegranate-Glazed Aussie Beef Short Ribs
- Prep time 30Min
- Cook time 3Hr, 30Min
- Technique Braise
- Meat Beef
- Cut Short Ribs
- Serves 6
From Chopped Champion: Chef Saba Wahid Duffy
Ingredients
Short Ribs
- 5 tablespoons vegetable oil, divided
- 4 pounds bone-in Australian beef short ribs, cut into 3-inch pieces
- Salt and pepper, to taste
- 1 large yellow onion, cut into wedges
- 2 medium carrots, cut into 2-inch pieces
- 2 medium celery stalks, cut into 2-inch pieces
- 3 cloves garlic, smashed and peeled
- 10 sprigs thyme
- 2 sprigs rosemary
- 1 tablespoon tomato paste
- 3 cups pomegranate juice
- 1 cup Pinot Noir
- 3 cups low-sodium beef stock
- 1 to 2 tablespoons harissa paste
Sauce
- 1 to 2 tablespoons cornstarch mixed with water (slurry)
- 2 tablespoons Pomegranate molasses
- Salt and pepper, to taste
Harissa Whipped Sweet Potatoes
- 6 pounds sweet potatoes, halved (6 large)
- 4 ounces unsalted butter, melted
- 1/2 cup heavy cream
- 1/4 cup harissa paste
- Kosher salt, to taste
- Freshly ground white pepper, to taste
Garnish
- Pomegranate seeds
- Microgreens
Method
Short Ribs:
- Preheat the oven to 275°F.
- In a large heavy pot with a tight-fitting lid, heat 2 tablespoons of the oil over high heat.
- Season the short ribs with salt and pepper. In batches, brown the ribs on all sides. Transfer to a plate, pour off the oil, and wipe loose bits out of the pot.
- Reduce the heat to medium-high and add the remaining 3 tablespoons oil to the pot. Add the onion, carrots, celery, garlic, rosemary, and thyme. Cook, scraping up browned bits with a wooden spoon, until the onion is softened, 5 minutes.
- Add in the tomato paste and coat the vegetables. Cook for 1 to 2 minutes, or until the color develops.
- Now deglaze with the pomegranate juice, stock, and wine, scraping up any remaining brown bits, and bring to a boil, stirring frequently.
- Return the ribs to the pot, add the harissa, cover, and transfer to the oven. Bake until the ribs are easily pierced with the tip of a paring knife, about 3 hours.
- With a slotted spoon, carefully transfer the ribs to a large platter. Strain the liquid into a fat separator, let it sit briefly, and discard or skim off the fat.
Sauce:
- Return the liquid to the pot. Bring it to a boil over medium-high heat, add in the pomegranate molasses, and cornstarch slurry to thicken, if necessary, and cook until reduced to a sauce-like consistency, 10 minutes.
- Strain through a fine-mesh sieve, season with salt and pepper, and pour over the ribs.
Harissa Whipped Sweet Potatoes:
- Preheat the oven to 400°F.
- Poke the sweet potatoes several times with a fork and place them cut-sides down on a baking sheet. Bake for 30 to 40 minutes, until tender. Let cool slightly.
- Scoop out the flesh of the sweet potatoes and transfer to a food processor. Add the butter, cream, and harissa and puree until smooth.
- Season the potatoes with salt and fresh ground pepper. Set aside to cool or use immediately.
To Serve:
- If the sweet potatoes were made ahead, reheat the sweet potato puree.
- Transfer the hot sweet potatoes to a platter, top with the short ribs and sauce, garnish with pomegranate seeds, and microgreens. Enjoy!
