- 6-10 bone in short ribs. About 4 pounds
- 1/4 cup cocoa powder
- 1/2 cup all purpose flour (optional)
- salt and pepper
- 2-3 tablespoons oil or butter
- 1 cup pomegranate juice (or red wine)
- 2 cups beef stock
- 2 large onions sliced
- 3-4 cloves of garlic
- 1 sprig of fresh thyme
Preheat oven to 325 degrees.Combine cocoa powder, flour, salt and pepper in a large shallow dish. In a large dutch oven (or other oven safe vessel preferably) heat oil over medium high heat. Dredge the short ribs in the flour mixture. Brown short ribs in 2-3 batches. You want to brown all sides thoroughly this will take approximately 20-30 minutes. Add remaining ingredients and bake for 2-3 hours or until tender but not falling off of the bone. Remove from the oven and allow to cool fully. Place in refrigerator in juices over night ideally. If you have to discard some of the liquid you can.
Pre-heat oven to 200 degrees. Place short ribs and liquid back into the oven for about an hour or until all the way warm. You do this at a lower temperature so you don’t shock the juice out of the meat. You want them to remain tender and tasty. If you would like them crisp once they are warm you can remove them from the liquid and place on a sheet pan. Bake at 400 degrees 10-15 minutes.