Step-by-Step Guide to Make Super Quick Homemade Pomegranate Braised Short Ribs

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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 achieve it.

The ingredients needed to cook Pomegranate Braised Short Ribs:

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

Brush the reduced sauce onto the short ribs and sear in a saute pan over high heat until the sugars are nice and caramelized. Place the meat into the braising pan with the orange slices. Pour in the remaining barbeque sauce and pomegranate juice and enough water to cover the meat completely. 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.

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