Pomegranate Braised Short Ribs
Pomegranate Braised Short Ribs

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pomegranate braised short ribs. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Pomegranate Braised Short Ribs is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Pomegranate Braised Short Ribs is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook pomegranate braised short ribs using 24 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Pomegranate Braised Short Ribs:
  1. Prepare 4-5 lbs short ribs, English cut
  2. Make ready 2 Tbsp salt
  3. Take 1 onion, diced
  4. Prepare 1 carrot, diced
  5. Take 2 Tbsp ras el hanout
  6. Make ready 4 cloves garlic, minced
  7. Take 4 cups pomegranate juice
  8. Prepare 1 cup water
  9. Get 1 Bou beef bouillon cube
  10. Prepare 1 cup pitted prunes, halved
  11. Make ready 1 handful cilantro, roughly chopped
  12. Make ready 1 Tbsp toasted sesame seeds
  13. Take ras el hanout
  14. Take 12 green cardamom pods
  15. Take 4 black cardamom pods
  16. Get 4 tsp cumin seed
  17. Prepare 4 tsp coriander seed
  18. Take 2 tsp anise
  19. Take 1/2 tsp allspice berries
  20. Make ready 1/2 tsp black peppercorns
  21. Prepare 4 tsp ground ginger
  22. Prepare 2 tsp Aleppo pepper
  23. Take 2 tsp ground nutmeg
  24. Make ready 2 tsp ground cinnamon
Instructions to make Pomegranate Braised Short Ribs:
  1. Heat the oven to 450°F. If you have a convection oven use it.
  2. In a large roaster or sheet pan, lay out the short ribs, bone side down. Season liberally with salt.
  3. 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.
  4. While the ribs are roasting prepare the other ingredients.
  5. 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)
  6. Add the garlic and ras el hanout and cook another 30 sec.
  7. Add the water and beef bouillon and turn the heat to low.
  8. 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.
  9. In the still hot pan, add the pomegranate juice.
  10. Scrape the fond up with a whisk or wooden spoon.
  11. Add the pomegranate to the ribs.
  12. Cover and place in the oven for 2-2.5 hours.
  13. Remove the dutch oven from oven.
  14. Place the ribs in a bowl.
  15. Add the braising liquid, veggies, and any meat scraps to a blender and blend until smooth.
  16. Return the sauce to the dutch oven, and add the ribs to coat. Toss with cilantro and sesame seeds.

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