Pomegranate-Molasses Short Ribs With Szechuan-Shaved Brussels Sprouts Sauté

Bring 5-star dining right to your table with our pomegranate-molasses short ribs with Szechuan-shaved Brussels sprouts sauté recipe. This impressive dish would easily find its place in any up-scale restaurant and is guaranteed to impress. It may not be for the faint of heart to prepare, but we promise all that hard work will be long forgotten the second your fork meets your mouth.

Why We Love This Short Ribs Recipe

We won’t know what’s more impressive – the unmatched quality and top-tier presentation of this dish or how so many different flavor profiles come together to create a bite so delectable you won’t believe it came out of your kitchen! From the tart and sweet one-two punch of the delightfully sticky molasses and the rich and meaty short ribs to the perfectly savory marinade and flavor-packed twist on standard Brussels sprouts, this dish will find a place in your heart – and on your menu – forever.

Tools You’ll Need Before You Start

• 1 Medium Bowl
• Whisk
• 1 Medium Saucepan
• 1 Glass Bowl
• 1 Large Re-Sealable Zipper Bag
• 1 Large Plate
• 1 Cutting Board
• 1 Sharp Knife or Kitchen Shears

How to Cook Pomegranate-Molasses Short Ribs with Szechuan-Shaved Brussels Sprouts Sauté

A dish this fantastic (and this much work) only truly shines when it’s made with the absolute best base. And you’re in luck, because we’re cooking with Omaha Steaks Flanken-Style Short Ribs. An exotic delicacy you won’t find just anywhere, these well-marbled and meaty ribs are expertly cut across the bone (rather than between them) to leave remnants of meat among the rich fat and marrow-filled bones for an experience you have to taste to believe. So, get ready, because we’re about to make a true believer out of you!

1. Whisk Up Next-Level Marinade

While Omaha Steaks Flanken-Style Short Ribs are beefy perfection on their own, this marinade delivers a more complex flavor profile that will have everyone begging for seconds. The best part? It’s a cinch to make! Simply add your umami-rich soy sauce, fruity, yet tart, balsamic vinegar, invigorating ginger root, spicy red pepper flakes, sweet, golden honey, and toffee-like brown sugar to a medium-sized bowl and whisk until fully incorporated and you’re done!

2. Create a Unique Sticky-Sweet Glaze

Just when you thought your short ribs couldn’t POSSIBLY get any more flavorful, along comes this glaze. You’ll find yourself wondering just how it packs so much flavor for so little active time! First, add your wonderfully sweet and tart pomegranate juice, warm and smoky molasses, fruity and tart balsamic vinegar, and tangy and savory Worcestershire sauce to a medium-sized saucepan, whisk until well incorporated, and then bring to a boil.

Next, reduce to medium heat and let simmer until it’s reduced to 1/3 in volume, which should take about 10 minutes. Now pour your piping-hot mixture into a glass bowl – do NOT use plastic or metal unless you want a mess to clean up or burned hands to treat – and allow it to cool to room temperature. This should take about 20 to 30 minutes and result in a thickened, glaze-like consistency. Once that’s been achieved, set it aside for later and move on to the next step!

3. Ditch the Boring Brussels Sprouts

The next step is to prepare your Szechuan-shaved Brussels sprouts sauté (bet you can’t say that 5 times fast!). Don’t let the long name intimidate you, this veggie dish is big on flavor AND on ease. First, add your mildly flavored olive oil, nutty sesame oil, aromatic garlic, and fiery ginger to a large pan over medium-high heat and sauté until fragrant, which should take about 30 seconds.

Next, add your halved and thinly sliced Brussels sprouts, spicy crushed red pepper, a pinch of salt and pepper, and earthy ground Szechuan peppercorn and sauté for about 2 minutes, or until Brussels sprouts begin to wilt. All that’s left is to add your creamy butter and continue to sauté until they’re lightly browned and tender, seasoning them to taste with salt and pepper. What did we tell you? Easy peasy!

4. Grill Up Short Ribs That Deliver Lasting Satisfaction

It’s time to prep the main attraction for the big show, starring Omaha Steaks Flanken-Style Short Ribs! Best known for their recurring role in Korean cuisine, these super-versatile meaty ribs are a true butcher’s delicacy. For this recipe, we’re first going to thaw them in the refrigerator overnight, then remove from the packaging and pat them dry on both sides with a paper towel.

Now you’re ready for even more flavor! Season on all sides with your clean-tasting kosher salt, earthy pepper, rich and hearty cumin, and concentrated garlic powder and then allow to rest on your counter for 20 minutes so the seasoning truly adheres. Next, place your seasoned short ribs in a re-sealable zipper bag and pour the marinade we made earlier over them, massaging them through the bag to ensure complete coverage. Then it’s back to the refrigerator for them for at least 4 hours and up to overnight, depending on how intensely flavored you want them.

Once you’re done marinating, we’re ready to start grilling! Allow your short ribs to come to room temperature on a large plate over 20 to 25 minutes. In the meantime, preheat your grill to 425 degrees direct heat, give the grates a good cleaning, and then oil them with high smoke-point grapeseed oil. Now we’re ready to grill the short ribs over direct heat for 4 to 5 minutes on each side until they’ve reached a golden-brown color and are cooked through.

Get your pomegranate-molasses glaze ready ‘cause it’s glazing time! Glaze your short ribs and flip and glaze again after two minutes, then let them cook another two minutes so they’re mouthwateringly lacquered on both sides. Remove from your grill and place on a cutting board, where you’ll use kitchen shears or a sharp knife to cut them between each bone.

Bring the whole meal together by serving your hot short ribs over the shaved Brussels sprout sauté, drizzling with more of your pomegranate glaze, and finishing the dish with sesame seed garnish for a picture-perfect plate.

Print Recipe

Pomegranate-Molasses Short Ribs With Szechuan-Shaved Brussels Sprouts Sauté

Rich and meaty short ribs with a perfectly savory marinade and flavor-packed twist on standard Brussels sprouts

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Main Course

Keyword: short ribs

Author: Chef David Rose

Ingredients

Short Rib Marinade

• 1 cup soy sauce
• 1/3 cup balsamic vinegar
• 1 tablespoon freshly grated ginger root
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup honey
• 1/2 cup brown sugar

Pomegranate-Molasses Glaze

• 1 1/2 cups pomegranate juice
• 1/2 cup molasses
• 1/3 cup balsamic vinegar
• 1/2 teaspoon Worcestershire sauce

Short Ribs

• 4 Omaha Steaks Flanken-Style Short Ribs
• kosher salt
• pepper
• 2 tablespoons cumin
• 2 tablespoons garlic powder
• pomegranate molasses glaze
• grapeseed oil for oiling grill grates
• sesame seeds (garnish)

Szechuan-Shaved Brussels Sprouts Sauté

• 1 pound Brussels sprouts, cleaned, halved, and thinly sliced
• 1/2 cup yellow onion, halved and thinly sliced
• 5 large, smashed garlic cloves
• 5 tablespoons olive oil
• 1 tablespoon freshly grated ginger root
• 4 tablespoons unsalted butter
• 1/4 crushed red pepper flakes
• 1 teaspoon sesame oil
• 1 teaspoon ground Szechuan peppercorn
• salt and pepper, to taste

Instructions

Short Rib Marinade

• Place all ingredients in a medium-sized mixing bowl and whisk until fully incorporated.

Pomegranate-Molasses Glaze

• Place all ingredients into a medium-sized saucepan, whisk until well-incorporated, and bring to a boil.
• Reduce to medium heat and simmer for about 10 minutes until reduced to 1/3 in volume.
• Pour contents into a glass bowl, cool to room temperature – about 20 to 30 mins until it thickens up to a glaze-like consistency.
• Set aside until ready to use.

Short Ribs

• Thaw short ribs in refrigerator overnight, then remove and pat dry on both sides with a paper towel.
• Season with kosher salt, pepper, cumin, and garlic powder on all sides. Allow to sit on counter for 20 mins.
• Place short ribs in large re-sealable zipper bag and pour marinade over short ribs. Massage the short ribs inside the bag with marinade, then all to marinate in refrigerator overnight, at least 4 hours.
• After marinating overnight, remove short ribs from marinade and let them come to room temperature on a large plate, about 20 to 25 mins.
• Preheat grill to 425F direct heat, clean and oil grates with grapeseed oil.
• Grill short ribs over direct heat 4 to 5 mins on each side, until golden brown and cooked through, then glaze with pomegranate glaze. After two minutes, flip short ribs again, glaze the other side, and let cook an additional 2 minutes until well-lacquered on both sides.
• Remove from grill and place on cutting board. Use kitchen shears or a sharp knife to cut short ribs between each bone. Serve hot over shaved Brussels sprout sauté, drizzle with pomegranate glaze, and finish with sesame seed garnish.

Szechuan-Shaved Brussels Sprouts Sauté

• In a large pan on medium-high heat, add olive oil, sesame oil, garlic, and ginger. Sauté until fragrant – about 30 seconds.
• Add Brussels sprouts, crushed red pepper, a pinch of salt and pepper, and ground Szechuan peppercorn, and sauté for about 2 minutes, until Brussels sprouts begin to wilt. Add butter and continue to sauté until lightly browned and tender. Season to taste with salt and pepper if needed.

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