Pomegranate Braised Beef Short Ribs with Brown Butter Spätzle
Serves: 2
Short Ribs
  • 2 pound short ribs (about 6-7 ribs)
  • 2 tablespoons olive oil
  • 1 cup red wine
  • 1 ¼ cup pomegranate juice
  • 2 ½ cups beef stock
  • 1 carrot
  • ½ medium onion, cut into quarters
  • 1 bay leave
  • ½ cup pomegranate arils
  • 1 cup all-purpose flour
1/4 cup milk
  • 2 eggs
1/2 teaspoon salt
  • 2 tablespoons butter
Short Ribs
  1. Preheat oven to 350 degrees.
  2. Season short ribs very liberally with salt and pepper on all sides.
  3. Heat a large dutch oven or heavy pot over a medium-high heat. Add olive oil. Brown short ribs on all sides until crusted and dark brown.
  4. Remove ribs, and deglaze pan with red wine, scraping up bits with a wooden spoon. Add 1 cup pomegranate juice, beef stock, carrot, onion and bay leaf. Add ribs back to pot and coat with sauce.
  5. Transfer to oven and cook for 3 hours or until the meat is fork tender but not falling apart, turning every 30-40 minutes.
  6. Once ribs are fork tender, and done cooking, remove the ribs and set aside. Also remove carrots, onion and bay leaf, discard. Return pot back to the stove. Whisk ¼ cup pomegranate juice and 1 tablespoon flour together in a small bowl.
  7. Slowly whisk into sauce. Bring to a boil and then reduce to a simmer for 2-3 minutes until slightly thickened. Serve with spaetzel and sprinkle with pomegranate arils.
  1. Whisk flour, salt and pepper together in a medium bowl.
  2. Using a wooden spoon add milk and egg, alternating with half of the milk, following by half of the eggs, remaining milk and remaining eggs.
  3. Bring a medium stockpot to a rolling boil. Season with salt.
  4. Using a large grates on a flat handheld grater, push the spaetzel dough through the grates and into the boiling water. Do not crowd pot. Give them a stir after you drop them in so they don’t stick to the bottom.
  5. Cook for 3-4 minutes until puffed and cooked through.
  6. Transfer to a plate while you make the remaining spaetzel.
  7. In a large sauté pan, melt butter over a medium heat. Swirl pan until butter begins to turn a dark brown and smells nutty. Add spaetzel and toss, cook until they begin to brown and crisp up.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/pomegranate-braised-beef-short-ribs-brown-butter-spaetzel/