3kgshort ribsasado or shpundra, with as much fat removed as possible, cut into sections
2medium onionssliced thinly
8small shallotspeeled and cut in half
1head of garlic separated into clovespeeled and roughly chopped
3carrotspeeled and diced
3celery stalksdiced
6sprigs of thyme
1tablespoonfresh rosemary
3fresh bay leaves or 2 dried
2cups1/2 liter of pomegranate juice
2cups1/2 liter of chicken stock
Seeds from 1 pomegranate
Olive oil
Salt and pepper
Instructions
Preheat the oven to 100C (200F).
Add 3 tablespoons of olive oil to a large oven-proof pot on medium-high heat. Add the short ribs and brown them on all sides. Place them on a plate and set aside.
Reduce the heat to medium, add the onions and the shallots, and saute them until they are transparent. Add the garlic, carrots and celery, and stir until the onions begin to brown. Add the thyme, rosemary and bay leaves, stirring for 2-3 minutes.
Add 1 cup of pomegranate juice and scrape the pot, loosening any bits that have stuck to the bottom. Add the rest of the pomegranate juice and chicken stock, salt and pepper, and bring to a boil.
Add the meat back to the pot and bring to the boil again, then reduce the heat to a simmer. Cover the pot and place it in the oven or leave it on the stove top, on the smallest burner and the lowest flame, for 3-1/2 hours. Occasionally baste the meat.
When the meat is cooked, almost falling of the bone, place it on a serving platter. Place the pot on medium-high heat and cook until the sauce thickens. Pour some of the sauce over the meat and sprinkle with pomegranate seeds.