Pomegranate Braised Short Ribs
Rated 2.6 stars by 8 users
Tender, juicy, easy, and very much holiday-worthy! Fancy enough to make you look like a pro, with the ease of a one-pot, set-it-and-forget-it kind of meal.
Ingredients
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6-8 2x2 short rib pieces (thick chunks)
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2 tbsps neutral oil
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3 medium yellow onions, finely sliced
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6 cloves of garlic
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2 tsp fennel seed
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2 tsp coriander seed
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6 thick carrots, cut in thirds or half, depending on size
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2 medium beets, peeled and quartered
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1 cup pure pomegranate juice
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1 cup red wine
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1L beef broth (or until it reaches ¾ of the way up your meat)
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Garnish with fresh mint or cilantro and pomegranate seeds. Serve with instant couscous, mashed potatoes, or rice.
Directions
Preheat the oven to 350 degrees F.
Season short rib pieces generously with salt and pepper. Heat up a large Dutch oven over medium-high heat and add in your neutral oil, sear short ribs on all sides until deeply browned, then set aside.
Crush your fennel seed and coriander seed with a mortar and pestle until almost powder and then add in the garlic and crush together (you can also do this in a blender).
In the same pot that you seared the shortribs in, add in the sliced onions and saute until translucent and lightly golden all over. Season well with salt and pepper and add in the crushed spices and garlic mixture.
Add in the peeled carrots and beets and then deglaze with the wine, scraping off the browned bits on the bottom.
Add in the pomegranate juice, the stock and the short ribs and bring to a boil.
Once boiling, cover with a lid and place into the oven for 2 1/2 hours until the meat is tender and falling off the bone.
Finish with fresh mint or cilantro fresh pomegranate seeds and serve.