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24 ingredients, 16 steps, cooking Pomegranate Braised Short Ribs

Hi my mother, now you get cook recipe Pomegranate Braised Short Ribs with 24 ingredients and 16 steps. Next this is how to cook, please read carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 24 ingredients and 16 stages of easy cooking Pomegranate Braised Short Ribs.

Ingredients all Pomegranate Braised Short Ribs

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

If all material requirements Pomegranate Braised Short Ribs it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Stages Cooking 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.
    
17. Finish and Enjoy.

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