It is very festive in spirit dish, very Christmas – fragrant sauce, the meat, the juice of ruby red pomegranate and red wine... it requires little Effort, but the anguish of the meat takes a long time to cook so it is better to start 4 hours before serving. Pomegranate juice can be replaced by cranberry juice, adding 2 tablespoons of honey. The original recipe Martha Stewart
|Cooking time 250 minutes||Number of servings 8|
Pour the sauce over the ribs, sprinkle with optional chopped Basil or thyme and pomegranate seeds and serve.
Chops cut one and pepper, pour soy sauce and leave for half an hour slightly promarinovatsya.
Preheat the oven to 180 C.
Tolstoganova the skillet heat to medium low with 2 tbsp of olive oil.
Meat put on the bottom in 1 layer and fry portions on both sides. I got 3 batches of ribs.
When all meat is browned, then drain the fat from the pan and return it to the stove.
Add the remaining olive oil, onion, garlic and thyme.
Cook on medium heat for about 5 minutes, until the onions start to become soft.
Add the flour and stir.
Add the pomegranate juice, wine and stir.
Bring the liquid to a boil, put in the pot ribs, pour meat juices left after roasting, cover with a lid and put in the oven to stew for 3 hours.
When the meat will become very soft, then put it out of the pan onto a plate and keep warm (can be tightened with foil and place in a warm oven).