160 minutes
A rich and savory braised flanken rib dish enhanced with the sweet and tangy flavors of pomegranate.
Flanken Ribs, Seasoned with salt and black pepper
0 lb
Carrots, Diced
cups
Celery, Diced
cups
Leek, Chopped
cups
Garlic, Finely chopped
cloves
Shallots, Finely chopped
each
tablespoons
Pomegranate Juice
cups
cups
cups
branches
branches
Bay Leaf
each
Cloves, Whole
each
tablespoons
Pomegranate Seeds, Fresh
cups
Fresh Basil, Chopped
tablespoons
1. Preheating and Seasoning
Preheat your oven to 325°F. Season the flanken ribs generously with salt and freshly ground black pepper.
2. Searing the Ribs
Heat extra-virgin olive oil in a Dutch oven over medium-high heat. Sear the ribs for 3 to 4 minutes on each side, then transfer to a platter.
3. Sautéing Vegetables
In the same pot, sauté diced carrots, celery, chopped leeks, finely chopped garlic and shallot for 5 minutes. Season with salt and pepper.
4. Deglazing and Braising
Deglaze the pot with pomegranate juice and red wine. Add chicken stock, thyme, rosemary, a bay leaf, and cloves. Return the ribs to the pot, cover, and braise in the oven for 2 hours, turning halfway.
5. Finishing Touches
Stir in pomegranate molasses, sprinkle with fresh pomegranate seeds and chopped basil before serving.
Cook the flanken at a low temperature to ensure the meat tenderizes without drying out.
Start with high-quality flanken ribs that are well-marbled for the best flavor and texture. Source from a local butcher if possible.
Ensure your pan is hot enough for proper searing, use a high smoke point oil, and brown the ribs in batches if necessary.
Use a mix of warm spices like coriander, cumin, and cinnamon, and fresh herbs like thyme or rosemary for added depth.
Use stock or pomegranate juice to deglaze the pan after browning, lifting the fond for a more complex sauce.
Comments (0)