For the Best Short Ribs Marinade, you will want this blend of pomegranate juice, Aleppo pepper, spices and red wine, for ‘Fall off the Bone’ tender ribs.
Course Sauce
Cuisine Mediterranean
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 1servings
Calories 300kcal
Ingredients
Beef Short Ribs – about 4
Salt - 1 tablespoon for rub, plus 1 tablespoon for marinade
Onion – 1 medium, sliced
Olive oil - 2 tablespoons
Pomegranate juice or apple - 1/2 cup
Sugar - 1 tablespoon
Garlic - 2 cloves
Aleppo chili pepper, or cayenne - 1/4 teaspoon
Red wine - 1/2 cup
Beef broth - 1/2 cup
Flour - 1 tablespoon
Butter - 1 tablespoon
Instructions
Preheat oven to 425
Rub 1 tablespoon of salt on both sides of ribs and let set out room temperature for 30 minutes.
Get a heavy pot (preferably cast iron) that has a lid (or you can use foil), good and hot. Lay the ribs in the hot pan (should sizzle instantly), for 30 seconds on all sides. Remove them. Lower the heat on the pan. Add olive oil and onions to the pan. Stir and sweat for 2 minutes. Sprinkle sugar on top the onions, additional salt, add pomegranate juice, garlic, Aleppo pepper, wine and broth. Simmer until bubbles form.
While waiting for bubbles to form, melt butter in a small pan, add flour, stir until all the butter is absorbed by the flour. Spoon in liquid from the large pot, stir, add more, stir and then pour the butter/flour mixture into the large pot and stir quickly so the sauce will begin to thicken. Turn off the burner. Lay the ribs in the pot, potatoes too if you are making them. Cover and put into the hot oven.
10 minutes after the ribs are in the oven, covered, lower the oven to 325 and cook for 1 hour. Allow the pot of cooked ribs to sit on top the stove for 10 minutes to rest before serving.
Notes
Allowing meat to come to room temperature before cooking ensures for a more even cook all the way through the meat.