Pomegranate Short Ribs Food

BRAISED BEEF SHORT RIBS IN A POMEGRANATE BARBEQUE SAUCE

Steps:

• In a saucepan, combine half the barbeque sauce with half the pomegranate juice and add the agave, to taste. Bring to a simmer over medium-low heat and reduce until thick, about 30 minutes.
• Preheat the oven to 250 degrees F. Line the bottom of a braising or roasting pan with the orange slices.
• 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. Cover with aluminum foil and cook until the meat is tender and falling off the bone, up to 4 hours, checking often.

POMEGRANATE BRAISED SHORT RIBS

Steps:

• Preheat the oven to 300 degrees F,
• Make sure the short ribs have been out of the fridge for about 30 minutes to take some of the chill off. In a bowl, whisk together the flour, salt and pepper. In another bowl, whisk together the pomegranate juice and pomegranate molasses.
• Heat a large oven-safe pot (that has a lid!) over medium-high heat. Add 1 tablespoon of canola oil.
• Dredge each short rib through the flour mixture, coating on all sides. Place it in the pot and sear on all sides until golden brown - just about 1 minute per side. You can do this in batches if necessary and add a touch more oil if needed. You don't want a ton of oil because you don't want the ribs swimming in it. Once the ribs are seared and all in the pot, add the pomegranate juice mixture. Cover the pot and stick it in the oven. Braise for 2 1/2 to 3 hours.
• After 3 hours, the ribs should be tender and falling apart. You can garnish them with some pomegranate arils if you'd like! I love to serve these with polenta, mashed potatoes or sweet potatoes!

POMEGRANATE SHORT RIBS

Steps:

• Combine the first 5 ingredients; rub over ribs. Refrigerate, covered, at least 2 hours. In a large skillet, heat oil over medium heat. Brown ribs on all sides in batches. Transfer to a 5-qt. slow cooker. Discard drippings, reserving 2 tablespoons. Add onion to drippings; cook and stir over medium-high heat until tender, 8-10 minutes. Add garlic and tomato paste; cook 1 minute longer., Add wine to pan; increase heat to medium-high. Cook 10 minutes until slightly thickened, stirring to loosen browned bits from pan. Transfer to slow cooker. Add stock, molasses and, if desired, soy sauce, making sure ribs are fully submerged in liquid. Cook, covered, on low 6-8 hours, until ribs are tender. Serve ribs with parsley and pomegranate seeds.

SWEET & SOUR RIBS WITH POMEGRANATE SALSA

Steps:

• Heat oven to 160C/140C fan/gas 3. Snugly fit the ribs into a roasting tin. Pour over the pomegranate juice and enough water (if needed) to cover the ribs, then cover tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender, but not falling apart.
• Put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring. Set aside.
• When the ribs are done, tip away the liquid and coat all over with the sticky sauce. Cover and marinate in the fridge for at least 1 hr, or better still up to 24 hrs. Can be frozen at this stage.
• To make the salsa, mix together all the ingredients and chill until ready to serve.
• About 30 mins before baking, take the ribs out of the fridge to come to room temperature. Heat oven to 220C/200C fan/gas 7. Bake for 20-30 mins, turning occasionally and basting often with the sauce, until sticky, hot and crisping on the outside. Serve with the salsa and flatbreads or rice, if you like.