2poundsdeboned beef short ribscut crosswise into 2-inch pieces (about 10 pieces)
Salt and Pepper
5tablespoonsghee or avocado oildivided
3large carrotspeeled, chopped
3tablespoonstapioca or arrowroot starch
1 ½tablespoontomato paste
1 ¼cupdry red winepreferably a red blend
8sprigs flat-leaf parsley
½teaspooncrushed red pepper
4garlic clovessmashed and chopped
1 ¼cupvegetable stocksee notes
2 ½cupspomegranate juice
⅓cupcoconut sugarbrown sugar, or cane sugar
Preheat oven to 350 degrees F. In a large heavy pot with a tight-fitting lid, like a dutch oven, heat 3 tablespoons butter or olive oil over medium-high. Season short ribs with salt and pepper on both sides.
In batches, brown short ribs on all sides, about 6 minutes. Remove from pot and transfer to a plate, pouring off excess oil, and wipe loose bits out of pot.
Add remaining ghee to pot and add your onions and carrots stirring often until onions begin to brown. About 5 minutes. Add tapioca starch and tomato paste, stirring constantly until the dish is deep red and well combined. About 2 minutes. (the paste & starch combo may look gummy, but it will dissipate with liquid, but helps the dish thicken up).
Stir in your red wine and add your short ribs back to pot with the accumulated juices. Bring it to a boil and lower your heat to low-medium so it is at a simmer until wine is reduced by half.
Add all herbs, chopped garlic to your pot and salt and pepper as needed, then stir in your vegetable stock. Bring to a boil, cover tightly and transfer to oven. (If your lid doesn't fit tight enough, tightly cover pot with aluminum foil then cover with the top)
Cook for 1 hour at 350 degrees F, then lower to 300 degrees F for another hour. Short ribs will be tender. Remove from oven and brush and drizzle ribs with pomegranate molasses. Put back into oven for 1 minute uncovered so the molasses gets slightly sticky and very delicious on the ribs.
Transfer short ribs to a plate, season with salt and pepper as needed by taste and serve over some buttery mashed potatoes drizzled with extra pomegranate molasses.
Pomegranate Molasses Instructions:
Add the pomegranate juice, sugar, and lemon juice in a saucepan and stir to dissolve the sugar and bring everything to a boil.
Reduce the heat to low so that the juice gently simmers. You should see the juice lightly bubbling in the center.
Let the juice simmer for 45-55 minutes, stirring every 15 minutes. Stirring helps prevent the sugars from sticking to the bottom of the pan.
You can use beef stock for an even more umami flavor, but I found the vegetable stock yielded the best flavor. Leftover molasses is great on meats, potatoes, over rice and even fish. It can be stored in the fridge for 2 months.