Taste
IL Mostro Braised Short Ribs with Black Garlic & Pomegranate
There’s something great about a laid-back fall evening. The smells of a good meal filling the kitchen, a great playlist on, and just enough time to enjoy it all.
When we make this dinner, Braised Short Ribs with Black Garlic & Pomegranate, it’s one of those meals that feels special without being complicated. No fuss, just rich, bold flavor.
The short ribs are incredibly tender and savory, and the black garlic and pomegranate add a touch of complex sweetness that makes the dish truly memorable.
We love pairing this with our IL Mostro. It’s smooth and full of dark fruit, spice, and just enough structure to stand up to the richness of the short ribs without overpowering the dish. Cooking together like this reminds us to slow down, catch up, and just enjoy the moment, glass of wine in hand and all.
Cheers,
James & Colleen
When we make this dinner, Braised Short Ribs with Black Garlic & Pomegranate, it’s one of those meals that feels special without being complicated. No fuss, just rich, bold flavor.
The short ribs are incredibly tender and savory, and the black garlic and pomegranate add a touch of complex sweetness that makes the dish truly memorable.
We love pairing this with our IL Mostro. It’s smooth and full of dark fruit, spice, and just enough structure to stand up to the richness of the short ribs without overpowering the dish. Cooking together like this reminds us to slow down, catch up, and just enjoy the moment, glass of wine in hand and all.
Cheers,
James & Colleen
Fall Feels – James Cole Winery Playlist
Ingredients:
4 lbs
bone-in beef short ribs (about 8 pieces)
To Taste
Salt & freshly ground black pepper
3 tbsp
olive oil
1
large onion, diced
2
carrots, coarsely chopped
2
celery stalks, diced
4
black garlic (or 2 bulbs roasted garlic), mashed
2 tbsp
tomato paste
2 cups
beef stock
2 cups
IL Mostro wine (or any red wine if you prefer to just drink the IL Mostro
2
sprigs fresh rosemary
3
sprigs fresh thyme
2
bay leaves
1 cup
unsweetened pomegranate juice
½ cup
pomegranate arils (for garnish)
Fresh parsley (for garnish)
Method:
Sear the Ribs
1. Preheat oven to 325°F.
2. Season ribs generously with salt and pepper.
3. Heat oil in a Dutch oven over medium-high. Sear ribs on all sides until well-browned
(8–10 minutes). Remove and set aside.
Build the Base
1. In the same pot, sauté onion, carrot, and celery until softened, ~5 minutes.
2. Stir in black garlic and tomato paste; cook until fragrant.
3. Pour in IL Mostro wine, scraping the bottom of the pot to release the fond. Reduce by half
(~8 minutes).
Slow Braise
1. Return ribs to pot. Add stock, rosemary, thyme, and bay leaves.
2. Bring to a gentle simmer, then cover and transfer to the oven.
3. Braise 2.5–3 hours, until the ribs are tender and nearly falling off the bone.
Bright Finish
1. Remove ribs and strain and keep the cooking liquid.
2. The recipe calls for discarding the solids, but we prefer to keep the vegetable base and spoon
over short ribs along with liquid
3. Skim fat, then return liquid (and vegetable base) to pot. Stir in pomegranate juice and
simmer until slightly thickened and glossy.
4. Return ribs to glaze in sauce before serving.
Serve
Spoon ribs and sauce over creamy polenta, mashed potatoes, or parsnip purée.
Garnish with pomegranate arils (a bright, jewel-like contrast) and fresh parsley.
1. Preheat oven to 325°F.
2. Season ribs generously with salt and pepper.
3. Heat oil in a Dutch oven over medium-high. Sear ribs on all sides until well-browned
(8–10 minutes). Remove and set aside.
Build the Base
1. In the same pot, sauté onion, carrot, and celery until softened, ~5 minutes.
2. Stir in black garlic and tomato paste; cook until fragrant.
3. Pour in IL Mostro wine, scraping the bottom of the pot to release the fond. Reduce by half
(~8 minutes).
Slow Braise
1. Return ribs to pot. Add stock, rosemary, thyme, and bay leaves.
2. Bring to a gentle simmer, then cover and transfer to the oven.
3. Braise 2.5–3 hours, until the ribs are tender and nearly falling off the bone.
Bright Finish
1. Remove ribs and strain and keep the cooking liquid.
2. The recipe calls for discarding the solids, but we prefer to keep the vegetable base and spoon
over short ribs along with liquid
3. Skim fat, then return liquid (and vegetable base) to pot. Stir in pomegranate juice and
simmer until slightly thickened and glossy.
4. Return ribs to glaze in sauce before serving.
Serve
Spoon ribs and sauce over creamy polenta, mashed potatoes, or parsnip purée.
Garnish with pomegranate arils (a bright, jewel-like contrast) and fresh parsley.
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