Serves 2

• 4 beef short ribs
• 1 Tbs butter
• 4 cloves garlic, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 medium onion, chopped
• 1 jalapeño pepper, chopped, optional
• 3 bay leaves
• ¼ tsp thyme
• ¼ cup bourbon
• 1 Tbs tomato paste
• 1½ cups water
• 1 Tbs soy sauce
• 2 anchovy filets
• seeds of ½ a pomegranate
• 1/3 cup pomegranate molasses (or regular molasses)
• fresh ground pepper

Preheat oven to 350F. In an oven safe pot, or dutch oven, melt the butter over medium heat. Cover both sides of the short ribs with an ample amount of pepper and brown the ribs, about 3 minutes each side. Remove the braised short ribs and place on a separate plate.

Add the garlic, carrot, celery, onion, jalapeño and anchovies. Sauté for 5 minutes. Add bay leaves, thyme, bourbon, tomato paste, water, soy sauce and pomegranate seeds. Return ribs to pot, cover tightly and place in oven on center rack. Cook for 2 1/2 hours. Once removed from the oven the sauce will have thickened. Add pomegranate molasses, stir and serve.

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