Adina Yaakov
One of my favorite people often says that short ribs is one of the delicacies that should be served in Gan Eden, and I have to agree. The pomegranate molasses lends a rich, slightly sweet, yet tart flavor to the short ribs, while the savory smashed potatoes balances out the dish to perfection. Slow cooking the short ribs breaks down the tough connective tissues, creating tender and fall-off-the-bone meat that will have you reaching for more.
Ingredients
5 lbs. bone-in short ribs
6 onions, sliced into thin strips
8 cloves garlic, minced
1 cup pomegranate molasses
½ – ¾ cup pomegranate juice
1 cup red wine
1 tsp salt
½ tsp black pepper
¼ cup canola oil
10 Yukon gold potatoes
1 cup fresh pomegranate seeds
parsley for garnish
Directions
- Pat short ribs dry with a paper towel. Sprinkle salt and pepper evenly over both sides.
- In a grill pan or wide skillet, heat canola oil. Add sliced onion and sauté on medium flame until golden, about 5-8 minutes. Reserve half the sauteed onions for the smashed potatoes, while leaving the remaining onions in the pan.
- Add short ribs to the pan and sear each side for about 3-5 minutes.
- Add garlic, wine, pomegranate molasses, and ½ cup pomegranate juice to the pan. Place pot cover and bring to a low flame. Simmer for 2-3 hours, adding 1 tbsp pomegranate juice at a time if liquid completely evaporates.
- Meanwhile, prepare the mashed potatoes by placing them in a large pot filled with water. Boil for 20-30 minutes until easily punctured with a fork.
- Drain and peel potatoes and place them into a bowl with reserved sautéed onions. Use a fork to break potatoes apart and smash, leaving some chunks. Add salt and pepper to taste.
- To serve, place smashed potatoes on serving platter, and place short ribs on top. Sprinkle with pomegranate seeds and garnish with fresh parsley.