Ingredients
>
4 lbs bone-in beef short ribs
>
All-purpose flour, as needed
>
2 tbsp canola oil
>
1 yellow onion, thinly sliced
>
4 cloves garlic, peeled and crushed
>
4 sprigs fresh thyme
>
1 3/4 cups pomegranate juice
>
1/2 cup chopped toasted walnuts
>
1/2 cup pomegranate seeds
>
1/4 cup chopped parsley
Steps
1
Preheat oven to 325°F. Season the short ribs with salt and pepper and toss with the flour to coat. In a large Dutch oven, heat the oil on medium-high. In batches, add short ribs, taking care not to overcrowd pot. Cook beef until browned on all sides, turning every 2–3 min. Transfer beef to a plate. Carefully drain all but 2 tbsp fat.
2
To same pot, add the onion and garlic. Season with salt and pepper. Cook 4–6 min., until onion has softened. Add the thyme and pomegranate juice. Bring mixture to a boil, scraping any browned bits from bottom of pot. Return short ribs and any liquid to pot. Cover and braise in oven 2½ –3 hours, until short ribs are fall-off-the-bone tender.
3
Using tongs, transfer short ribs to a plate. Remove and discard thyme sprigs. Using a ladle, skim any excess fat from braising liquid. In a medium bowl, combine the walnuts, pomegranate seeds, and parsley. Serve short ribs and braising liquid with pomegranate-walnut relish.
