Balsamic and Pomegranate Short Ribs with Bacon, Mushroom and Sun-Dried Tomato Trofil
One of the best things I’ve made. The ribs fell apart, they were so tender, and the pasta kept really well for leftovers.
Ingredients (short ribs):
- 1 cup diced onion
- 2 tbsp brown sugar
- 2 cups red wine
- 2 cups chicken stock
- 1 cup balsamic vinegar
- 1 cup pomegranate juice
- 2 sprigs rosemary
- Salt, pepper, and olive oil
- Approximately 6 short ribs, in 2 rows
Season the rows of ribs with salt and pepper, and brown well in the olive oil. Remove the ribs and add the onions, sauté for 3 minutes, scraping up the brown bits from the pan, and then add the brown sugar. Cook for 3 minutes more. Add the remaining ingredients, bring to a simmer, and add the ribs back in. Cover and cook on low heat for 3-4 hours.
Remove the ribs and place under a heavy pan or plate in the fridge for at least 2 hours to press (or overnight). Strain and refrigerate the liquid.
To finish, remove the layer of fat from the top of the liquid, and reduce until you have a thick sauce. Slice the ribs apart into individual pieces and grill for 2-3 minutes on each side. Serve with a drizzle of sauce.
- 1/4 cup chopped raw bacon
- 1/2 cup diced onion
- 1.5 cups sliced oyster mushrooms
- 1/4 cup sliced sun dried tomatoes
- 1/2 bunch of fresh thyme leaves
- Olive oil, salt, pepper
- Parmesan to serve
- 2 cups cooked trofil or other pasta
Sauté the bacon and onion in a bit of olive oil. Add the tomatoes, thyme, and mushrooms once the onion has turned translucent, and cook for about 5 minutes. Season with salt and pepper, and toss with the freshly cooked pasta. Top with Parmesan to serve.