Ingredients

  • 4pounds flanken ribs
  • ½teaspoon salt, more to taste
  • ½teaspoon freshly ground black pepper, more to taste
  • 2tablespoons extra-virgin olive oil
  • 3medium carrots, peeled and diced
  • 3medium celery stalks, diced
  • 2leeks, white and light green parts, cleaned, quartered lengthwise and chopped
  • 2garlic cloves, finely chopped
  • 1shallot, chopped
  • ½cup pomegranate juice
  • ⅓cup dry red wine
  • 2cups chicken stock, or as needed
  • 3thyme branches (see note)
  • 1rosemary branch
  • 1bay leaf
  • 3whole cloves
  • 1 ½tablespoons pomegranate molasses (optional)
  • ⅓cup pomegranate seeds
  • 2tablespoons chopped fresh cilantro
  • Nutritional Information
      • Nutritional analysis per serving (4 servings)

        1515 calories; 119 grams fat; 36 grams saturated fat; 1 gram trans fat; 45 grams monounsaturated fat; 21 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 78 grams protein; 366 milligrams cholesterol; 891 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. Preheat oven to 325 degrees. Season meat generously all over with salt and pepper. Heat a large ovenproof Dutch oven over medium-high heat. Sear meat in batches until dark golden, 3 to 4 minutes a side. Transfer meat to a platter.
  2. Add oil to pan and sauté carrots, celery, leeks, garlic and shallot until vegetables are softened and slightly caramelized, about 5 minutes; season lightly with salt and pepper. Add pomegranate juice and wine, and cook, scraping browned bits from bottom of pan, until most of the liquid is evaporated, about 2 minutes. Stir in the stock, thyme, rosemary, bay leaf, cloves, 1/2 teaspoon salt and 1/2 teaspoon pepper. Return meat to pot. Liquid should reach halfway up sides of meat. If not, add a little more stock or water.
  3. Cover pot and transfer to oven. Cook, turning meat every 30 minutes until fork tender, about 2 hours.
  4. If you have time, let meat cool and chill overnight. The next day, remove fat from surface, then reheat over low heat. Stir in the pomegranate molasses if using, and sprinkle with pomegranate seeds and cilantro just before serving.
  • You may wrap herbs and cloves in cheesecloth before adding to pot; remove before chilling or serving.

About 2 hours 40 minutes

Dining and Cooking