Braised Flanken with Pomegranate

1. Season and Sear Flanken Ribs

Begin by generously seasoning the flanken ribs with salt and freshly ground black pepper. Sear the ribs in a Dutch oven with olive oil over medium-high heat for 3 to 4 minutes on each side until a dark golden crust forms.

2. Sauté Vegetables

Remove the ribs and set aside. In the same pot, sauté the carrots, celery, leeks, garlic, and shallot with a pinch of salt and pepper until softened, about 5 minutes.

3. Deglaze and Add Aromatics

Deglaze the pot with pomegranate juice and red wine, stirring for 2 minutes. Add chicken stock, thyme, rosemary, bay leaf, and cloves, along with another pinch of salt and pepper. Return the ribs to the pot.

4. Braise in the Oven

Preheat the oven to 325°F (163°C). Cover the Dutch oven partially and braise the ribs in the oven for 2 hours, turning every 30 minutes. For later use, chill overnight or up to 5 days.

5. Reheat and Add Molasses

When ready to serve, gently reheat the flanken on the stovetop over low heat and add pomegranate molasses if using.

6. Garnish and Serve

Before serving, sprinkle the dish with fresh pomegranate seeds and chopped basil.