Asian style braised short ribs fused with Rosh Hashanah flavors of apple, honey, and pomegranate. A sweet dish for your New Years table.
Preheat your oven to 250°F. Lightly coat the ribs with oil and season with salt and pepper.
Place a heavy pot or dutch oven over high heat. Sear the ribs on each side until browned.
Remove the ribs and reduce the heat to low. Add the onions and apples and saute until they begin to brown.
Remove the pot from the heat, return the ribs, and add enough beef stock to make sure the ribs are submerged about half way.
Put the cover on the pot and move it to the oven. Cook until the ribs are tender but not mushy, about 2 hours.
While the ribs are coking add the pomegranate juice and the honey to a small sauce pot and cook over high heat stirring regularly until the mixture is reduced to a syrup.
Once the ribs are tender, remove them from the pot from the oven and raise the oven temperature to 400°F. Place the ribs on a rimmed baking sheet lined with parchment paper. Lightly coat the ribs on both sides with the pomegranate syrup. Place the ribs back in the oven for just a few minutes to set the glaze, being careful not to let it burn.
Put the pot with the beef stock, apples, and onions back on the stove over high heat and reduce until it thickens into a sauce. Cut the ribs between the bones, plate on top of the sauce and serve.