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Short Ribs with Pomegranate Molasses



  • 6 short ribs, trimmed of fat
  • kosher salt
  • freshly ground black pepper
  • 1/4 cup good olive oil
  • 1 small fennel: fronds, stems, and core removed, large dice
  • 1 leek, cleaned, large dice white part only
  • 1 1/2 cups chopped onion (2 onions)
  • 4 cups celery (6 large stalks), large-dice
  • 2 carrots, peeled, large dice
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 750ml bottle Cotes du Rhone or other dry red wine
  • fresh rosemary sprigs
  • fresh thyme sprigs
  • 3 tablespoon pomegranate molasses
  • 6 cups veal stock


Preheat the oven to 400°F.

  1. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes.
  2. Remove ribs from the oven. Reduce the oven temperature to 300°F.
  3. Heat the olive oil in a large Dutch oven. Add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally.
  4. Add the garlic and cook another 2 minutes.
  5. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes.
  6. Add 1 tablespoon salt and 1 teaspoon pepper.
  7. Tie the rosemary and thyme together with kitchen twine and add to the pot.
  8. Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven, place in 300°F oven and bake for 2 hours, or until the meat is very tender.
  9. Carefully remove the ribs from the pot and set aside. Discard the herbs and skim the excess fat.
  10. Cook the vegetables and sauce on the stove over medium heat for 20 minutes, until reduced.
  11. Return the ribs to the pot with the vegetables and heat through. Serve with the vegetables and sauce.

Hudson Valley Restaurant Week is back this April 8-21!