POM-Braised Short Ribs with Potato Purée and Roasted Baby Beets

by Chef Rob Wilson

Total Prep Time

45 - 60 mins



Degree of Difficulty



POM-Braised Short Ribs
2 cups juice from POM Wonderful Pomegranates (or 2 cups POM Wonderful 100% Pomegranate Juice)
4 10-oz. beef short ribs
2 tablespoons vegetable oil
2 carrots, peeled and chopped
2 celery stalks, chopped
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
5 whole black peppercorns
5 fresh thyme sprigs1 cinnamon stick
8 juniper berries1 cup cabernet sauvignon
1 cup red port wine2 cups brown veal stocksea salt and fresh ground black pepper to taste

Potato Purée
2 large russet potatoes (1–1½ lbs.), peeled and large diced
2 sticks unsalted butter, sliced
½ cup crème fraiche1 bunch fresh chives, finely chopped
salt and fresh ground white pepper to taste

Roasted Baby Beets
12 baby beets (color of choice)
olive oil, to coat
sea salt and fresh ground black pepper to taste


POM-Braised Short Ribs:
Prepare fresh pomegranate juice, if necessary.*
Prepare fresh pomegranate arils, if necessary.**
Season the short ribs with salt and ground black pepper while heating the vegetable oil in a medium braising pan. Sear off the short ribs on all sides, then set aside. In the same braising pan, saute the carrots, celery, onions and garlic until they start to caramelize. Add the thyme and spices, and then deglaze with both red wines.  Reduce the wine by three quarters, then add the pomegranate juice and short ribs. Cover with the brown veal stock.

Bring the braising liquid to a boil, then reduce to a low simmer. Cover and cook for 2–3 hours. When done, the short ribs should be fork-tender. Gently remove the short ribs from the braising liquid and strain the braising liquid through a fine strainer into a medium saucepot. Reduce the liquid until it is sauce consistency; season with salt and pepper. To heat, place the ribs into the sauce and simmer for 10 minutes.

Potato Puree:
In a medium-sized saucepot or stockpot, add the potatoes and 1 tablespoon of salt. Cover with cold tap water. On medium to high heat, bring the potatoes to a boil and then reduce to a simmer. Simmer for 20–25 minutes. Strain the potatoes in a colander and allow them to steam for 5 minutes. Press the potatoes through a potato ricer into a stainless steel bowl and mix in all other ingredients. Keep hot for service.

Roasted Baby Beets:
Preheat oven to 325°F. Trim the tops of the baby beets, but leave about 1" of the top on. Coat the beets with olive oil, salt and pepper. Line a baking pan with foil, place the beets in the pan and cover with foil. Bake for about an hour. Remove the beets from the oven and let them cool.
Once cooled, peel the skin off the beets. Reheat in olive oil; salt and pepper to taste.

To Plate:
On a hot plate of your choice, place a dollop of the potato purée. Next, place a short rib on top of the potatoes. Arrange three of the roasted beets on the plate to your liking. Lightly spoon the braising sauce over the top of the short rib and a drizzle around the plate. Garnish with 2 tablespoons fresh arils.

*For 2 cups of juice, cut 4–6 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

*To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve ½ cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)


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