Short Ribs with Pomegranate Molasses (5-6)

A recipe from Nigel Slater.

Short Ribs with Pomegranate Molasses (5-6)
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Short Ribs with Pomegranate Molasses (5-6)
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  1. Get a roasting tin hot over a moderate heat, then add the ribs, letting the fat brown nicely on both sides. If they stick, add a little oil. Remove and cool a little before adding the marinade,
  2. Make the marinade: pour the wine into a jug, add the rosemary, the garlic, bashed lightly to flatten, the peppercorns and bay leaves. Place the ribs in a strong plastic zip-lock bag then pour in the marinade. Seal the bag and place it in a tray in a cool place overnight.
  3. To roast the beef put the oven on at 160/gas mark 3. Pour the marinade into the roasting tin, place a rack on top of the tin then place the ribs on top. Wrap loosely in a dome of foil and roast for 1 hour and 45 minutes. By this time the meat will have shrunk a little away from its bones. Remove and discard the foil dome.
  4. Carefully remove the ribs on their rack, pour the marinade into a shallow, wide pan and bring to the boil, letting it reduce until you have 100ml. Stir in the molasses and remove from the heat.
  5. Put the ribs back on their rack, over the empty roasting tin, then brush generously with the reduced wine marinade and molasses mixture. Roast for 20 minutes, brush over more mixture then continue roasting, checking their progress carefully. You want it to be glossy, chewy, dark and sticky.
  6. Slice the row of ribs into smaller sections, making sure everyone gets some meat and bone
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