Pomegranate Braised Short Ribs

Directions

• Preheat the oven to 325ºF. Pat the short ribs dry with a paper towel and season generously on all sides with salt and black pepper. Set aside on a plate.
• Heat the oil in a 6-quart Dutch oven or large, heavy ovenproof pot with a lid over medium heat until shimmering. Carefully add the short ribs and cook until browned and crisp on the outside, 3 to 5 minutes per side, working in batches if necessary so you don’t overcrowd the pan. (The ribs will steam rather than caramelize if you crowd the pan.) Transfer to a large plate and set aside.
• Add the onion, carrots, and celery to the Dutch oven and cook, stirring often, until the onions are translucent and begin to caramelize, 10 to 12 minutes. Add the garlic and cook, stirring frequently, for 1 to 2 minutes. Stir in the tomato paste and tapioca flour and cook until absorbed by the vegetables.
• Add the broth and pomegranate juice and mix well. Season with a few pinches of salt, add back the short ribs, arrange the rosemary, thyme, and bay leaves under the liquid, and cover. Bake until the meat is tender and falling off the bone, about 2 1/2 hours, then remove the lid and continue cooking for another 30 minutes.
• Once the short ribs are cooking during the final 30 minutes, prepare the polenta: In a medium lidded saucepan, combine the milk and 1½ cups water and bring to a gentle boil over medium heat. Slowly whisk in the polenta until incorporated. Cook, whisking often, until the polenta thickens, 3 to 5 minutes (or according to package directions). If the polenta is too thick to whisk, gradually add up to ½ cup water to thin it out. Cover, remove from the heat, and let steam until thickened, 5 to 7 minutes. Taste and season with salt.
• When the short ribs are done cooking, discard the rosemary, thyme, and bay leaves. Divide the polenta among 6 plates and top each with a short rib, plus the sauce and vegetables from the pot. Discard the bones. Top with a sprinkle of pomegranate arils (if desired).