140 minutes
A hearty and elegant dish featuring tender flanken ribs braised with pomegranate, red wine, and aromatic herbs.
Flanken Ribs
0 lb
to taste
to taste
tablespoons
Carrots, peeled and diced
each
Celery Stalks, diced
each
Leek, white and light green parts, cleaned, quartered lengthwise, and chopped
each
Garlic Clove, finely chopped
each
Shallots, chopped
each
Pomegranate Juice
cups
cups
cups
Thyme Branches
each
Rosemary Branch
each
Bay Leaf
each
Whole Cloves
each
Pomegranate Molasses, optional
tablespoons
Pomegranate Seeds
cups
Fresh Basil, chopped
tablespoons
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.
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