Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, pomegranate braised short ribs. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Pomegranate Braised Short Ribs is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Pomegranate Braised Short Ribs is something which I’ve loved my whole life.
These pomegranate braised short ribs are an incredible take on comfort food! Jump to Recipe. 'Tis the season for comfort food! And I'm really starting to ring.
To begin with this particular recipe, we have to first prepare a few components. You can cook pomegranate braised short ribs using 24 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Pomegranate Braised Short Ribs:
- Get 4-5 lbs short ribs, English cut
- Take 2 Tbsp salt
- Prepare 1 onion, diced
- Get 1 carrot, diced
- Get 2 Tbsp ras el hanout
- Get 4 cloves garlic, minced
- Make ready 4 cups pomegranate juice
- Get 1 cup water
- Get 1 Bou beef bouillon cube
- Make ready 1 cup pitted prunes, halved
- Prepare 1 handful cilantro, roughly chopped
- Make ready 1 Tbsp toasted sesame seeds
- Prepare ras el hanout
- Make ready 12 green cardamom pods
- Get 4 black cardamom pods
- Make ready 4 tsp cumin seed
- Make ready 4 tsp coriander seed
- Take 2 tsp anise
- Get 1/2 tsp allspice berries
- Get 1/2 tsp black peppercorns
- Make ready 4 tsp ground ginger
- Make ready 2 tsp Aleppo pepper
- Take 2 tsp ground nutmeg
- Make ready 2 tsp ground cinnamon
Add flour and stir to coat. Whisk in pomegranate juice and wine and bring to a boil, stirring frequently. Return ribs to pot, cover, and transfer to oven. Short ribs come in two styles: English-style ribs contain a single rib bone and a thick piece of meat.
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.
Transfer short ribs to bowl, discard any loose bones, and tent loosely with aluminum foil. Strain braising liquid through fine-mesh strainer into fat. Slow cooking these ribs in a sauce of pomegranate molasses, spices and dates will reward you with the most tender, delectable fall-off-the-bone meat. Cool the ribs in the braising liquid then cover and chill overnight. Lift off the fat that has set on the surface and.
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