Molasses Braised Short Ribs



-Place the canola oil in a medium cast iron skillet under high heat

-Season the ribs and add to the cast iron skillet

-Sear the short ribs until they are brown and crispy all over along with the herbs

-Place the vegetables including the onions, celery, carrots, garlic, peppercorns,

 tomato paste, bay leaf, Roma tomatoes, parsley, beef broth, parsley and molasses

 into a Dutch oven

-When the short ribs are completely browned off, add them into the vegetable

 mixture, cover with a lid and let braise under medium heat for 4-6 hours, or until

 the meat is fork tender

-Garnish with the pomegranate seeds and the lemon zest 

  • 2 lb. bone in short ribs
  • 4 tbsp. Canola oil
  • 4 sprigs of thyme
  • 2 sprigs of rosemary
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 2 tbsp. Garlic, minced
  • 1 tsp. whole peppercorn
  • 1 tbsp. Tomato paste
  • 3 bay leaves
  • 2 Roma tomatoes, chopped
  • ½ bunch parsley
  • 4 cups beef broth
  • salt and pepper to taste
  • 2 tbsp. Molasses
  • 2 tbsp. seeded pomegranate for garnish
  • 1 lemon zest for garnish


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