Braised Short Ribs

INGREDIENTS
* 2-3 lbs of short ribs 
* 3 Tablespoons of Oil
* 1 Tablespoon of Salt + 1 Tablespoon of Black Pepper (for the meat)
* 1/2 Chopped Onion
* 1-2 Chopped Celery Stalks
* 1 Chopped Carrot
* 1 Tablespoon of Tomato Paste
* 1 Teaspoon of Salt 
* 1 Teaspoon of Black Pepper
* 1 Teaspoon of Thyme or few sprigs of fresh thyme
* 1 Teaspoon of Red Chili Flakes
* 2 Cups of Pomegranate Juice
* 3 Tablespoons of Ketchup
* 2 Cups of Beef Broth
* 2 Bay Leaves
* 1-2 Cups of Baby Potatoes (seasoned with salt and pepper)
1/2 Tablespoon of Cornstarch (for gravy

Instructions:

1. Preheat the Oven: Set your oven to 325°F (165°C).​

2. Season the Ribs: Generously sprinkle salt and pepper over the short ribs.​

3. Sear the Ribs: In a large ovenproof pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Once browned, remove them from the pot and set aside.​

4. Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook until softened, approximately 5-7 minutes. Add the minced garlic and cook for an additional minute.​

5. Add Tomato Paste: Stir in the tomato paste, cooking for about 2 minutes to combine with the vegetables.​

6. Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, which should take about 5 minutes.​

7. Add Broth and Herbs: Return the seared short ribs to the pot. Pour in the beef broth and add the thyme, rosemary, and bay leaves. Ensure the liquid covers about two-thirds of the ribs; add more broth if necessary.​

8. Braise: Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.​

9. Finish and Serve: Once cooked, remove the pot from the oven. Skim off any excess fat from the surface of the sauce. Discard the herb sprigs and bay leaves. Serve the short ribs hot, spooning the sauce and vegetables over them.​

Recipe credits:
Shompa Kabir - https://www.instagram.com/p/DEF90VjSZyw/