4 (8-ounce) pieces bone-in beef short ribs (or boneless)
2 tablespoon olive oil
4 medium carrots, rough chopped
3 celery stocks roughly chopped
1 medium onion, rough chopped
4 – 5 garlic whole cloves
1 ½ cups pomegranate juice
1 1/2 cups dry red wine
4 cups low sodium beef stock
sprigs of fresh thyme, parsley & rosemary
2 garlic cloves minced
1 shallot minced
1 cup beef broth
1 cup pomegranate juice
1/4 cup brown sugar
1 cup mango nectar
2 tablespoons pomegranate balsamic
2 tablespoon butter
pomegranate seeds for garnish.
Put oven rack in lower third of oven and preheat oven to 350°F.
Pat beef dry. Heat oil in a wide 3- to 5-quart heavy pot over moderately high heat until hot but not smoking, then season the ribs, brown beef on all sides, turning with tongs, about 5 – 8 minutes. Transfer to a plate.
Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until caramelized, about 5 minutes. Add the short ribs back to the pan and pour in juice and bring to a boil over moderately high heat. Add the wine and cook for a few minutes. Add beef stock, herbs, vinegar, and bring to a simmer. Cover with lid or with foil. Transfer to oven and braise until beef is very tender, 3 hours.
Saute garlic & shallot in a small sauce pan in a little bit of olive oil over low heat. Cook until translucent, just a few minutes. Place all glaze ingredients except the butter into the pan, bring to a boil stirring occasionally. When the glaze becomes thick enough to coat the back of a spoon, whisk in the butter.
Most important when braising: brown meat product, brown vegetables, make sure products are covered at least 3/4 of the way up the pan with liquid. Cover as you slowly cook. Serve the ribs with whipped potatoes, creamy polenta or risotto. Garnish with a little watercress or arugula and sprinkle of pomegranate seeds.