Pomegranate Short Ribs
Ingredients
  • 3 racks beef short ribs, cut in half
  • 2 tablespoons lard or clarified butter
  • 4 cloves garlic, finely chopped
  • 1 large carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 medium onion, diced
  • 1 teaspoon red pepper flakes, optional
  • 3 bay leaves
  • 3 sprigs fresh thyme, tied with kitchen twine
  • 1/4 cup bourbon
  • 2 tablespoons tomato paste
  • 1 1/2 cups water
  • 3 anchovy filets
  • 1/3 cup pomegranate molasses
  • salt and freshly ground pepper
Instructions
  1. In a 6- or 8-quart pressure cooker, heat the lard or butter over medium-high heat. Season the short ribs lightly with salt and pepper and brown them in the fat, 2 to 3 minutes per side. Remove to a plate and set aside.
  2. Reduce the heat to medium and add the garlic, carrot, celery, onion, red pepper flakes and anchovies to the pan. Cook for 5 minutes, stirring frequently, or until the onion begins to soften and the vegetables are tender crisp. Stir in the bay leaves, thyme, bourbon, tomato paste, and water and return ribs to pot.
  3. Lock the lid of the pressure cooker in place and increase the heat until the cooker reaches full pressure (15 psi). Reduce the heat to medium, and cook for 50 minutes. Remove from the heat and allow the pressure to decrease naturally.
  4. Carefully unlock and remove the lid of the pressure cooker; divide the short ribs between 3 warmed plates. Stir the pomegranate molasses into the sauce in the pot and season to taste with additional salt and pepper, if desired. Spoon the pomegranate sauce over the short ribs and serve.
  5. Nutrition (per serving): 489 calories, 24.2g total fat, 109mg cholesterol, 327.9mg sodium, 1544.6mg potassium, 24.5g carbohydrates, 1.8g fiber, 3.5g sugar, 34.5g protein
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/pomegranate-short-ribs/