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Berkshire Hudson Valley Reader Submitted

Entree

Pomegranate-Braised Short Ribs

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Serves 8
Executive Chef Carl DeLuce
Cranwell Resort, Spa & Golf Club
Lenox, MA

Note: Prepackaged demi-glace reconstituted with 1 to 2 parts water can substitute for homemade veal stock. Pomegranate molasses can be purchased by the bottle in specialty gourmet stores or made from scratch.

Ribs
8 18-ounce beef short ribs
1 cup kosher salt
1 gallon cold water
1/4 cup vegetable oil

Braising Liquid
1 large carrot, chopped
4 stalks celery, chopped
2 medium white onions, chopped
1/4 cup cardamom seeds
2 tablespoons coriander seed
2 tablespoons chopped fresh thyme
2 cups white wine
1 quart veal stock
3/4 cup pomegranate molasses
1 cup tomato paste
water to cover ribs
cornstarch

One day in advance, place the salt and water in a large stockpot and mix vigorously with a whisk. Put the ribs into the salt water, cover the stockpot, and soak overnight.

The next day, remove the ribs, rinse them under cold running water, and pat them dry with paper towels. In a large heavy pot, heat the vegetable oil and then sear the ribs on all sides. Remove the ribs from the oil and set aside. Discard any excess oil.

Add the carrot, celery, and onion, and sauté until the onion is translucent. Add the cardamom, coriander, and thyme. Add the wine and reduce by half. Add the veal stock and pomegranate molasses. Bring to a simmer. Stir in the tomato paste.

Add the ribs to the braising liquid. If the ribs are not covered, add additional water until just submerged. Cover the pot with aluminum foil and reduce the heat to just below a simmer (be sure not to boil). Braise for 3 to 4 hours until meat is tender.

Remove the ribs from the stove and set aside. Strain the braising liquid into a saucepan. Bring the liquid to a simmer; then skim off any excess fat and discard. Thicken the liquid with a roux or cornstarch until sauce consistency. Pour the sauce back over the rib and vegetable mixture. Serve with a potato of choice or roasted root vegetables.