Molasses Braised Short Ribs

The Back Story

Method

-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 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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