Chinese Sticky Beef Short Ribs w Pomegranate

Serves 4 – Takes 3 hours/Hands-on time 20 mins

When your 9 year old says “Dad, this is the bestest think you’ve ever made” you know you’re onto something ok. Complex and richer than Trump would have us think he is and not at all overly sweet.

- 1.5kg beef short ribs (cut into single bone servings)
- Seeds from 1 pomegranate (divide into half)
- 2 Tbsp. peeled ginger
- 5 garlic cloves, peeled
- ½ cup soy
- ½ cup honey
- 2 bird chilies (to taste)
- ¼ cup brown sugar
- 1 cup water
- Green onion, thinly sliced

Preheat oven to 350F. In a heavy bottom ovenproof pot over med/high heat add a splash of olive oil. Season short ribs with salt/pepper and sear on all sides until golden brown. Be careful not to overcrowd the pot, otherwise they’ll steam. When browned on all sides remove and set aside and discard all oil from pot.

Meanwhile, in a blender whizz ½ of the pomegranate seeds, ginger, garlic, soy, honey, chilies, sugar and water until completely smooth.

Place short ribs back into the pot along with the puree, place on lid and slide into over for 2.5/3 hours or until ribs are fork tender. Turn ribs over once or twice to ensure all sides are cooked in sauce. Remove pot from oven, remove beef from pot and pour liquid into a fry pan. Remove fat from the top of the sauce and reduce on med heat until sauce thickens. Check seasoning, drizzle over ribs, add remainder of pomegranates and green onions.