Easy Recipe: Perfect Pomegranate Braised Short Ribs

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Before you jump to Pomegranate Braised Short Ribs recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Make smart choices when shopping for groceries. Making good decisions when obtaining groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to deal with a hectic store or a long drive through line at the end of the day. You’re going to go home and cook what you have on hand. Make sure that what you have at home is nutritious. This way, even when you determine that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are all sorts of things that you can do to get healthy. An expensive gym membership and very hard to stick to diets are not the only way to do it. You can do small things every day to improve upon your health and lose weight. Make smart choices every day is a great start. Trying to get in as much exercise as possible is another. Don’t ignore that health isn’t only about simply how much you weigh. You want your body to be strong too.

We hope you got insight from reading it, now let’s go back to pomegranate braised short ribs recipe. You can have pomegranate braised short ribs using 24 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to cook Pomegranate Braised Short Ribs:

1. Get 4-5 lbs of short ribs, English cut.
2. Prepare 2 Tbsp of salt.
3. Take 1 of onion, diced.
4. Get 1 of carrot, diced.
5. You need 2 Tbsp of ras el hanout.
6. Get 4 cloves of garlic, minced.
7. Use 4 cups of pomegranate juice.
8. Get 1 cup of water.
9. Get 1 of Bou beef bouillon cube.
10. Use 1 cup of pitted prunes, halved.
11. Use 1 handful of cilantro, roughly chopped.
12. Take 1 Tbsp of toasted sesame seeds.
13. Use of ras el hanout.
14. Get 12 of green cardamom pods.
15. Get 4 of black cardamom pods.
16. Get 4 tsp of cumin seed.
17. Get 4 tsp of coriander seed.
18. Prepare 2 tsp of anise.
19. Provide 1/2 tsp of allspice berries.
20. Use 1/2 tsp of black peppercorns.
21. You need 4 tsp of ground ginger.
22. Prepare 2 tsp of Aleppo pepper.
23. Use 2 tsp of ground nutmeg.
24. Provide 2 tsp of ground cinnamon.

Steps 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..

Braised beef short ribs are astonishingly easy to make, cooked low and slow in pomegranate balsamic sauce until fall apart tender and dripping with flavor! These braised short ribs will have your whole family drooling! Printable recipe: Braised Beef Short Ribs with Pomegranate Reduction. Pomegranate Short Ribs I like drizzling the short rib's pomegranate molasses sauce on top of simple roasted vegetables. It's a bit tangy and a bit sweet, and adds a nice depth of flavor to sweet and savory dishes alike.

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