I very rarely cook ribs, but we do like them in my house.
One of my sons asked if I could cook them, as I haven’t cooked them in AAAAGGGESS.
I saw it as an opportunity to explore a new recipe and found this delicious and easy recipe.
We loved this dish, everything tasted so good and had a nice hint of sweetness to it.
If you like ribs, this recipe is easy and delicious. I highly recommend it.
Ingredients
2kg beef short ribs
2 tablespoons oil
1 large brown onion, diced
8 medium carrots,sliced
750g baby potatoes, chopped in half
6 garlic cloves, crushed
3 heaped tablespoons tomato paste
1 cup pomegranate juice
3/4 cup red wine
2 cups beef stock
Handful of chopped parsley for garnish
Salt and pepper to taste
Method
Add the oil to a large casserole dish or large pan, season the ribs with salt and pepper and sear them in the pan. Let them sear for a couple of minutes (no more) on each side. Transfer the ribs to another dish.
Saute the onions, add the carrots and potatoes (if you need extra oil, add a table spoon) season with salt and pepper, and let the veggies cook for 8-10 minutes.
Stir in the tomato paste and garlic and combine well.
Add the wine and let simmer, without a lid, till reduced in half.
Add stock and pomegranate juice and let it simmer, uncovered and allow the liquid to reduce a little.
Add the ribs back to the pot, and this time put lid on and allow to cook on low-medium heat for 2 1/2 -3 hours or until the ribs are very tender.
I served it with rice and my homemade chilli.