Description
A luxurious and tender beef dish featuring a tangy pomegranate glaze served over a velvety, nutty parsnip purée.
Ingredients
Scale
- 4-5 lbs Beef Short Ribs (English cut)
- 2 cups 100% Pomegranate Juice
- 1 cup Beef Bone Broth
- 2 tbsp Pomegranate Molasses
- 2 Carrots, diced
- 2 Celery stalks, diced
- 1 Large onion, diced
- 4 cloves Garlic, smashed
- 3 sprigs Fresh thyme
- 2 Bay leaves
- 2 tbsp Tomato paste
- 2 lbs Parsnips, peeled and chopped
- 1 cup Heavy cream
- 4 tbsp Unsalted butter
- Salt and pepper to taste
- Avocado oil for searing
Instructions
- Season and sear short ribs in a Dutch oven until browned; remove.
- Sauté carrots, celery, onion, and garlic; stir in tomato paste.
- Deglaze with pomegranate juice and return ribs to the pot.
- Add broth, molasses, and herbs; braise at 325°F for 3-3.5 hours.
- Boil parsnips until tender, then blend with cream and butter for the purée.
- Strain and reduce braising liquid into a thick glaze.
- Serve ribs over purée, drizzled with glaze and fresh pomegranate arils.
Notes
Rich in collagen, high-protein, sophisticated flavor profile, and great for make-ahead meals.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
Nutrition
- Calories: 850 kcal