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Before you jump to Pomegranate Braised Short Ribs recipe, you may want to read this short interesting healthy tips about The Food Items You Pick To Consume Are Going To Effect Your Health.
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Citrus fruit will be one of the best things that you could have for your desserts, as opposed to having a piece of cake or even ice cream. Citrus fruits also provide you with vitamin C, together with other vitamins and also minerals that can help keep you healthy. A thing you really should try for one of your desserts is to mix coconut with orange sections and top the mix off with a teaspoon of honey.
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We hope you got insight from reading it, now let’s go back to pomegranate braised short ribs recipe. To make pomegranate braised short ribs you only need 24 ingredients and 16 steps. Here is how you do that.
The ingredients needed to prepare Pomegranate Braised Short Ribs:
- Use 4-5 lbs short ribs, English cut
- Provide 2 Tbsp salt
- You need 1 onion, diced
- Use 1 carrot, diced
- Use 2 Tbsp ras el hanout
- Provide 4 cloves garlic, minced
- Provide 4 cups pomegranate juice
- Use 1 cup water
- Use 1 Bou beef bouillon cube
- Use 1 cup pitted prunes, halved
- Get 1 handful cilantro, roughly chopped
- You need 1 Tbsp toasted sesame seeds
- Provide ras el hanout
- You need 12 green cardamom pods
- Get 4 black cardamom pods
- Get 4 tsp cumin seed
- You need 4 tsp coriander seed
- Prepare 2 tsp anise
- Use 1/2 tsp allspice berries
- Prepare 1/2 tsp black peppercorns
- Take 4 tsp ground ginger
- Prepare 2 tsp Aleppo pepper
- Get 2 tsp ground nutmeg
- Get 2 tsp ground cinnamon
Instructions to make Pomegranate Braised Short Ribs:
- Heat the oven to 450°F. If you have a convection oven use it.
- In a large roaster or sheet pan, lay out the short ribs, bone side down. Season liberally with salt.
- Roast in the oven 40-45 min until browned and the fat has rendered. Remove the ribs from the pan, pour the fat off into a glass bowl, and return the ribs to the pan and roast another 10-15 min.
- While the ribs are roasting prepare the other ingredients.
- When the ribs are about 5 minutes from done, heat 1 Tbsp of the beef fat in a dutch oven over high heat. Add the onion and carrot and cook until translucent (~5 min)
- Add the garlic and ras el hanout and cook another 30 sec.
- Add the water and beef bouillon and turn the heat to low.
- Remove the ribs from the pan and add them to the dutch oven. Add the prunes on top. Turn the oven down to 300°F.
- In the still hot pan, add the pomegranate juice.
- Scrape the fond up with a whisk or wooden spoon.
- Add the pomegranate to the ribs.
- Cover and place in the oven for 2-2.5 hours.
- Remove the dutch oven from oven.
- Place the ribs in a bowl.
- Add the braising liquid, veggies, and any meat scraps to a blender and blend until smooth.
- Return the sauce to the dutch oven, and add the ribs to coat. Toss with cilantro and sesame seeds.
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