How to Make Braised Short Ribs With Star Anise and Cocoa

Heat oven to 300°F. Season short ribs generously with salt and pepper on all sides. Heat a large Dutch oven over medium-high heat and add enough oil to coat the bottom. Add ribs to fit in a single layer. Sear to brown, 4 to 5 minutes per side. Remove and repeat with remaining short ribs.

While the short ribs are browning, finely grind caraway and star anise together, then mix with the sumac, Urfa, and cocoa. Reserve.

When second batch of ribs are seared, remove meat and add oranges, onions, carrots, and garlic to the Dutch oven. Sprinkle with salt and cook until onions have a little color, 5 to 8 minutes.

Sprinkle 2⁄3 of the spice blend over orange mixture. Reduce heat to low and stir to evenly coat (being careful not to let spices burn). While stirring, add pomegranate juice in a steady stream, scraping up any browned bits from the bottom of the pan. Raise heat to high and bring to a simmer.

Sprinkle remaining spice mixture over short ribs. Nestle ribs in Dutch oven bone-side up. Add 1⁄2 cup water and return to a simmer. Cover and transfer to oven. Bake until the bones lift right out of the tender meat, 3 to 3 1⁄2 hours. Discard bones and cartilage and serve hot.