Pomegranate Short Ribs Recipes

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POMEGRANATE SHORT RIBS



Pomegranate Short Ribs image

I like drizzling the short rib's pomegranate molasses sauce on top of simple roasted vegetables. It's a bit tangy and a bit sweet, and adds a nice depth of flavor to sweet and savory dishes alike. Pomegranate molasses can be found in Whole Foods, in specialty food stores or online. -Shannon Sarna, South Orange, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 15

1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon ground coriander
Dash crushed red pepper flakes
8 bone-in beef short ribs (about 4 pounds)
2 tablespoons safflower oil
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1-1/2 cups chicken or beef stock
1-1/2 cups dry red wine or pomegranate juice
3 tablespoons soy sauce, optional
1/3 cup pomegranate molasses
Minced fresh parsley and pomegranate seeds

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.

Nutrition Facts : Calories 267 calories, Fat 14g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 428mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 19g protein.

POMEGRANATE-BRAISED SHORT RIBS



Pomegranate-Braised Short Ribs image

Add some jewel-like pomegranate seeds before serving -- they give tang and color and make the dish look fancy in a flash.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h45m

Number Of Ingredients 10

5 tablespoons vegetable oil, divided
4 pounds bone-in beef short ribs, cut into 3-inch pieces (8 to 12)
Salt and pepper
1 large yellow onion, cut into wedges
3 cloves garlic, smashed and peeled
10 sprigs thyme
1/4 cup all-purpose flour
3 cups pomegranate juice
1 cup dry red wine, such as Merlot
1/2 cup pomegranate seeds, for serving

Steps:

  • Preheat oven to 275 degrees. In a large heavy pot with a tight-fitting lid, heat 2 tablespoons oil over high. Season short ribs with salt and pepper. In batches, brown ribs on all sides. Transfer to a plate, pour off oil, and wipe loose bits out of pot.
  • Reduce heat to medium-high and add remaining 3 tablespoons oil to pot. Add onion, garlic, and thyme. Cook, scraping up browned bits with a wooden spoon, until onion is softened, 5 minutes. 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.
  • Bake until ribs are easily pierced with the tip of a paring knife, about 3 hours. With a slotted spoon, carefully transfer ribs to a large platter. Strain liquid into a fat separator, let sit briefly, and return to pot, discarding fat (or, skim off fat with a spoon). Bring to a boil over medium-high and cook until reduced to a sauce-like consistency, 10 minutes. Strain through a fine-mesh sieve, season with salt and pepper, and pour over ribs. Top with pomegranate seeds.

Nutrition Facts : Calories 629 g, Fat 46 g, Fiber 1 g, Protein 25 g, SaturatedFat 20 g

SWEET & SOUR RIBS WITH POMEGRANATE SALSA



Sweet & sour ribs with pomegranate salsa image

Pork spare ribs are great served in a sticky fruit glaze with spices and ginger, and a tangy sauce on the side

Provided by Sarah Cook

Categories     Dinner, Main course

Time 4h10m

Number Of Ingredients 16

2kg pork spare rib
1l carton pomegranate juice
flatbreads or rice , to serve (optional)
10 tbsp pomegranate molasses (shop bought or see our recipe, below)
8 tbsp soft brown sugar
8 tbsp tomato ketchup
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tbsp grated ginger
2 tsp ground cumin
2 tsp coriander seed
1 red onion , finely chopped
seeds from 2 pomegranates , or about 2 tubs pomegranate seeds
1 red chilli , finely chopped
juice 2 limes
½ a small bunch coriander , roughly chopped

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.

Nutrition Facts : Calories 656 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 58 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 1.6 milligram of sodium

POMEGRANATE BRAISED SHORT RIBS



Pomegranate Braised Short Ribs image

These pomegranate braised short ribs are an incredible take on comfort food! Pomegranate juice and molasses are the base of the recipe and after braising, you're left with tender, juicy and flavorful beef that is amazing served with polenta, potatoes or even in tacos.

Provided by Jessica

Categories     Main Course

Time 3h

Number Of Ingredients 8

1 to 2 tablespoons canola or another high-heat oil
3 pounds boneless beef short ribs
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups pomegranate juice
1 tablespoon pomegranate molasses
I suggest making a mascarpone polenta, gouda grits or use them for tacos!

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!

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