sunday rustic short ribs

I woke up this morning thinking about cayenne and pomegranate. Here is my experiment with cayenne and pomegranate braised short ribs.

1. take a couple bone-in short ribs
2. rub them with coarse salt, back pepper and cayenne
3. brown them on all sides in a tablespoon of olive oil
4. remove them, and then soften some rough-chopped celery, carrot, and shallot in the same pan.

The umami gets released as the miripoix cooks.
5. deglaze with a cup of pinot noir or syrah
6. add a cup or so of good stock and pomegranate juice (I knew there had to be some use for POM), let these meld together
7. add back the short ribs and some thyme, cover and simmer for a couple hours.
8. remove the short ribs and strain the braising liquid; add a little more cayenne, then reduce this until there are just a couple tablespoons left
9. reheat the short ribs in the reduced braising liquid
10. plate with some carbohydrate such as good bread or egg pasta.
11. Hot and sweet. Yummo.