Short Ribs with Vanilla Chai and Pomegranate
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Credit: John Schatz, Executive Chef, Pacific Grill, Wildwood, N.J.
The National Culinary Review, March 2013
Ingredients
8 short ribs
Salt and pepper, to taste
1 qt. pomegranate juice
1½ qts. light beef stock
2 T. curry powder
1 t. five-spice powder
1 vanilla chai tea bag, emptied
1 vanilla bean, scraped
1 t. vanilla extract
2 cups demi-glace
Instructions
Method: Season ribs with salt and pepper; sear. Add pomegranate juice, beef stock, curry powder, five-spice powder, vanilla chai tea, vanilla bean and vanilla extract. Bring to a boil; cover. Put in 300ºF oven for 3½ hours. Remove; let cool in liquid. Strain liquid; remove grease. Add demi-glace; bring to a boil.
Yield
8 servings
Tags
Beef, Main Dish, The National Culinary Review
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