The Yom Tov Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, a home essentials store in Crown Heights.
The presenter is Brooklyn-born Mrs. Gitty Rappoport who resides in Crown Heights with her husband and children and is an inspiring speaker to women and girls. She is joined by food blogger Chaya Rappoport of http://retrolillies.wordpress.com/.
In this new online series, Rappoport presents 10 recipes over the next 6 weeks to make your Yom Tov more delicious and festive for the exciting month of Tishrei 5778.
This week: Pomegranate Molasses Braised Ribs
These short ribs are tender and succulent when braised in a pomegranate molasses sauce. The sweet and sour sharpness of the pomegranate complement the melt in your mouth beef. Garnish with some jewel like arils before serving for a pop of color and tang- perfect for your Rosh Hashanah seudah!!
You will need:
6-8 short ribs
1/4 cup flour
Sea salt & black pepper
2 tbsp olive oil
20 pearl onions (blanched and peeled)
Or 2 medium white onions (diced)
5-6 cloves garlic (crushed)
1 jalapeño pepper (diced- optional)
3 bay leaves
2-3 sprigs thyme
2-3 sprigs rosemary
1/4 cup bourbon
1 tbsp tomato paste
1/3 cup pomegranate molasses
1 1/2 cups chicken broth
Pomegranate seeds & herbs for garnish
Preheat to 350° Rinse ribs, pat dry. Season all sides liberally with salt & pepper.
Dredge ribs in flour, shake off excess. Heat oil in a large Dutch oven (or any wide bottomed pot with an oven proof lid). Sear on all sides and place on platter. In the same pot, sauté the onions until translucent. Add garlic, jalapeño, pomegranate molasses, tomato paste and bourbon. Stir to coat.
Return ribs to pot and add chicken stock, cover meat with liquid. Place herbs in a cheesecloth in pot. Cover and let simmer for 2½ hours.
Remove ribs and place on platter. Cook down the sauce on low/med flame until it thickens. Spoon sauce over the ribs & garnish with pomegranate seeds & herbs.
Note: Peel pearl onion by blanching for 1-2 minutes. Drain and place directly into ice-cold water. Drain again. Cut off top with a sharp knife and squeeze the onion out of its peel.