2 kilograms beef short ribs, (this should give you 8 ribs)
4 large onions, thickly sliced
12 dried dates, roughly chopped
4 cloves garlic, crushed
2 teaspoons ground cinnamon
2 tablespoons soy sauce
pinch chilli flakes or more to taste
1 cup tomato passata
⅓ cup pomegranate molasses
½ cup red wine or water
400-gram tin chickpeas, drained and rinsed
sea salt and ground pepper
fresh pomegranate seeds and coriander
extra pomegranate molasses, for drizzling
Preheat the oven to 160°C.
Season the ribs on all sides with salt and pepper.
Heat a little oil in a sauté pan and brown the ribs on all sides. You may have to do this in batches. Transfer to a large ovenproof roasting dish.
Add the onions, dates, garlic, cinnamon, soy sauce and chilli flakes along with a good pinch of salt to the sauté pan and cook for 5 minutes, adding a splash of water if the pan is dry.
Add all the remaining ingredients and bring to the boil, then pour over the ribs.
Place a piece of baking paper over the meat then cover tightly with a lid or foil.
Cook for 4 hours or until very tender when pierced with a skewer.
Cool the ribs in the braising liquid then cover and chill overnight.
Preheat the oven to 180°C fan bake.
Lift off the fat that has set on the surface and discard. Cover with the baking paper and foil and cook for 1 hour or until hot. Carefully lift out of the dish and place on a serving platter. If
you want a thicker sauce, mix 1 tablespoon of cornflour with a little water and stir into the sauce. Boil for a few minutes until a little thicker and glossy.
To serve: Spoon the sauce over the ribs and top with the pomegranate seeds and coriander and a drizzle of pomegranate molasses.