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. Richer than Trump would have us think he is and not overly sweet.
- Approx. 1.5kg (3.3lbs) beef short ribs, cut into single bone servings
- Seeds from 1 pomegranate - approx. 1 cup (divide in half)
- 2 Tbsp. ginger, rough chopped
- 5 garlic cloves
- ½ cup soy sauce
- ½ cup honey
- 2 bird chilies (to taste)
- ¼ cup brown sugar
- 1 cup water
Preheat oven to 350F. In a heavy bottom ovenproof pot over med/high heat add a splash of olive oil. Season short ribs well on all sides with salt/pepper and sear on all sides until golden brown. Be careful not to overcrowd the pot (brown in batches if required) otherwise they’ll steam, not sear. When browned on all sides remove, set aside and discard oil from pot.
Meanwhile, in a blender or food processor puree ½ of the pomegranate seeds, ginger, garlic, soy, honey, chilies, sugar and water.
Place short ribs back into the pot, pour over the puree, place on the lid and slide into oven for 2.5 to 3 hours, or until ribs are fork tender. Turn ribs over once or twice to ensure all sides spend some time in the cooking liquid.
Remove pot from the oven, remove beef from the pot and pour liquid into a fry pan. Skim off excess fat from the top of the sauce and reduce on med heat until sauce thickens. Check seasoning, drizzle over ribs and garnish with the remainder of pomegranates.