Braised Flanken With Pomegranate

• 4 pounds flanken ribs
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon freshly ground black pepper, more to taste
• 2 tablespoons extra-virgin olive oil
• 3 medium carrots, peeled and diced
• 3 medium celery stalks, diced
• 2 leeks, white and light green parts, cleaned, quartered lengthwise and chopped
• 2 garlic cloves, finely chopped
• 1 shallot, chopped
• 1/2 cup pomegranate juice
• 13 cup dry red wine
• 2 cups chicken stock, or as needed
• 3 thyme branches (see note)
• 1 rosemary branch
• 1 bay leaf
• 3 whole cloves
• 1 1/2 tablespoons pomegranate molasses (optional)
• 13 cup pomegranate seeds
• 2 tablespoons chopped fresh cilantro

1. Preheat oven to 325 degrees.
2. Season meat generously all over with salt and pepper.
3. Heat a large ovenproof Dutch oven over medium-high heat.
4. Sear meat in batches until dark golden, 3 to 4 minutes a side.
5. Transfer meat to a platter.
6. Add oil to pan and saute carrots, celery, leeks, garlic and shallot until vegetables are softened and slightly caramelized, about 5 minutes; season lightly with salt and pepper.
7. Add pomegranate juice and wine, and cook, scraping browned bits from bottom of pan, until most of the liquid is evaporated, about 2 minutes.
8. Stir in the stock, thyme, rosemary, bay leaf, cloves, 1/2 teaspoon salt and 1/2 teaspoon pepper.
9. Return meat to pot.
10. Liquid should reach halfway up sides of meat.
11. If not, add a little more stock or water.
12. Cover pot and transfer to oven.
13. Cook, turning meat every 30 minutes until fork tender, about 2 hours.
14. If you have time, let meat cool and chill overnight.
15. The next day, remove fat from surface, then reheat over low heat.
16. Stir in the pomegranate molasses if using, and sprinkle with pomegranate seeds and cilantro just before serving.

flanken ribs, salt, freshly ground black pepper, extravirgin olive oil, carrots, celery stalks, leeks, garlic, shallot, pomegranate juice, red wine, chicken stock, thyme, rosemary, bay leaf, cloves, pomegranate molasses, pomegranate seeds, fresh cilantro

Taken from cooking.nytimes.com/recipes/1015730 (may not work)