6beef short ribs (about 500gm each)1large bunch rosemary3-4fresh bay leaves1garlic head, cloves separated and peeled60 ml(¼ cup) olive oil1.125 litres(4½ cups) malty beer, such as Tappeto Volante or Moretti200 gmdark muscovado sugar100 mlvincotto1 tbsppomegranate molasses, or to tasteTo serve:lemon wedges
Place ribs in a non-reactive container, cover with herbs and garlic, drizzle with olive oil, cover and refrigerate for at least 12 hours.
Remove ribs from marinade, reserve herbs and garlic and season liberally. Heat a large casserole over medium heat, cook ribs in batches until browned on all sides (3-4 minutes), remove and set aside. Drain excess oil from casserole, then deglaze with beer. Bring to the boil, add muscovado sugar, reserved herbs and garlic and ribs, cover closely with baking paper, then simmer over very low heat until ribs are very tender (3-4 hours). Cool in braising liquid (2-3 hours), refrigerate until chilled, then remove fat from surface. Remove ribs and pour braising liquid into a large saucepan (reserve 100ml in pan for reheating ribs), cook over high heat until reduced by two-thirds. Add vincotto, cook until sauce is syrupy (20-30 minutes), then add pomegranate molasses to taste.
Meanwhile, warm ribs over low heat with reserved liquid, basting regularly until ribs are hot and glossy in appearance (3-5 minutes).
Divide ribs among warm plates, spoon over vincotto sauce, season to taste and serve with lemon wedges.
This recipe is from the August 2009 issue of Australian