Sticky Pomegranate Molasses Braised Beef Short Ribs

Slow cooking these ribs in a sauce of pomegranate molasses, spices and dates will reward you with the most tender, delectable fall-off-the-bone meat. Braise a day ahead for the best result.

2 kilograms beef short ribs, (this should give you 8 ribs)

olive oil 4 large onions, thickly sliced

12 dried dates, roughly chopped

4 cloves garlic, crushed 2 teaspoons ground cinnamon 2 tablespoons soy sauce

pinch chilli flakes or more to taste

1 cup tomato passata Preheat the oven to 160°C.

⅓ cup pomegranate molasses ½ cup red wine or water

400-gram tin chickpeas, drained and rinsed

sea salt and ground pepper

To serve fresh pomegranate seeds and coriander

extra pomegranate molasses, for drizzling Season the ribs on all sides with salt and pepper.

Heat a little oil in a sauté pan and brown the ribs on all sides. You may have to do this in batches. Transfer to a large ovenproof roasting dish.

Add the onions, dates, garlic, cinnamon, soy sauce and chilli flakes along with a good pinch of salt to the sauté pan and cook for 5 minutes, adding a splash of water if the pan is dry.

Add all the remaining ingredients and bring to the boil, then pour over the ribs.

Place a piece of baking paper over the meat then cover tightly with a lid or foil.

Cook for 4 hours or until very tender when pierced with a skewer. Cool the ribs in the braising liquid then cover and chill overnight. Preheat the oven to 180°C fan bake.

Lift off the fat that has set on the surface and discard. Cover with the baking paper and foil and cook for 1 hour or until hot. Carefully lift out of the dish and place on a serving platter. If you want a thicker sauce, mix 1 tablespoon of cornflour with a little water and stir into the sauce. Boil for a few minutes until a little thicker and glossy.

To serve: Spoon the sauce over the ribs and top with the pomegranate seeds and coriander and a drizzle of pomegranate molasses. Serves 6–8