Dinner

Pomegranate-Braised Short Rib en Papillote with Burnt Garlic, Charred Leek & Green Olive Emulsion

Name: Pomegranate-Braised Short Rib en Papillote with Burnt Garlic, Charred Leek & Green Olive Emulsion
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 2 servings
Ingredients: 2 short ribs (800g total, bone-in), trimmed of excess fat; 100ml pomegranate molasses; 240ml red wine; 240ml beef stock; 4 garlic cloves, 3 whole smashed, 1 minced fine; 1 cinnamon stick (5cm); 3 whole cloves; 1 star anise; 2 bay leaves; 1 tsp coriander seeds; 100g green Castelvetrano olives, pitted; 2 medium leeks (white & light green), cut into 3cm lengths; 200g rainbow carrots, split lengthwise; 150g small parsnips, halved lengthwise; 100g pearl onions, peeled; 60g unsalted butter; 60ml extra-virgin olive oil; ½ tsp sea salt; ¼ tsp white pepper; Fresh herbs: dill, cilantro, parsley; Pomegranate seeds for garnish

An ambitious autumn centerpiece: short ribs braised low and slow with pomegranate molasses, cinnamon, and Levantine spices until meat surrenders, then sealed in parchment with charred leeks, root vegetables, and topped with a silken emulsion of burnt garlic, green olives, and the braising liquid. When parchment tears open at table, the aroma is intoxicating.

1057cal per serving 28gprotein 73gcarbs 64gfat 30min prep 240min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this