Slow-Cooked Short Ribs with Carrots and Onions

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Serves 4-6

Slow-cooked tender meat falls off the bone while braising in a flavorful herbed broth. Served with aromatic vegetables on the side.

Cooking Tip: Beef short ribs are meatier and thicker than their pork counterparts, making them an excellent choice for slow cooking. When done, the meat will shrink down the length of the bone and should slide off easily. They can be purchased whole or cut in half across the bone.

6 beef short ribs
1 1/2 cups pomegranate juice
1 1/2 cups chicken stock
1 tablespoon apple cider vinegar
1 teaspoon Herbs du Provence herb blend
1 yellow onion, cut into crescents
3 medium carrots, sliced diagonally

Preheat the oven to 325 degrees Fahrenheit.

Heat the largest skillet you have over medium-high heat. Place the ribs in the pan, flesh-side down, and brown for 3-4 minutes. Turn and brown the other side for 2-3 minutes.

Remove the ribs to a plate and add the chicken stock, pomegranate juice and vinegar. Deglaze the pan by running a wooden spatula along the bottom to pick up the browned bits and pieces. Stir in the Herbs du Provence.

Place the ribs, meat-side-up, into the pan and place in the oven uncovered. Braise for 1 1/2 hours, basting occasionally with the liquid.

Remove the pan from the oven. Baste the ribs with the sauce again, and arrange the vegetables around the ribs. Braise for another hour.

Remove the ribs and vegetables to a platter, using a slotted spoon for the vegetables if needed. Baste with a little more sauce. The sauce will be very fatty. Any remaining can be used to make a sauce for the ribs (reduce over medium-high heat) saved for beef broth, or tossed.

The meat can be cut from the bone and sliced (pictured above) or served bone-on.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.