Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Sear 2 pounds of boneless beef short ribs, cut into 2-inch pieces, in 2 tablespoons of olive oil in a large Dutch oven until browned on all sides, then remove and set aside.

2. 2

   Add 1 large finely chopped onion to the same pot and sauté until softened, about 5 minutes, then stir in 4 minced garlic cloves and 1 tablespoon of tomato paste, cooking for an additional 2 minutes until fragrant.

3. 3

   Deglaze the pot with 1 cup of dry white wine, scraping up any browned bits, and simmer for 2 minutes, then return the short ribs to the pot.

4. 4

   Pour in 3 cups of beef broth, add 1 tablespoon of Khmeli Suneli, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, bring to a simmer, then cover and braise in a preheated 325°F (160°C) oven for 2.5 to 3 hours, or until the meat is fork-tender.

5. 5

   In the last 30 minutes of braising, prepare the walnut-saffron sauce by mixing 1 cup of finely ground walnuts with 1/4 teaspoon of saffron threads steeped in 1/4 cup of hot water.

6. 6

   Once the short ribs are tender, remove them from the oven, stir the walnut-saffron mixture into the braising liquid, and simmer gently on the stovetop for 5-7 minutes until the sauce thickens slightly.

7. 7

   Adjust seasoning to taste and garnish the Georgian Braised Short Ribs with 1/2 cup of chopped fresh cilantro, 1/4 cup of chopped fresh dill, and 1/4 cup of pomegranate seeds before serving.