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Name: Pomegranate Short Ribs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 2 pounds beef short ribs Country style boneless; 1 teaspoon Kosher Salt; 1/2 teaspoon Black pepper; 4 tablespoons Canola Oil divided; 1 cup White Onion finely chopped; 4 cloves Garlic minced; 2 cups Pomegranate Juice; 1-1/2 cups Dry red wine; 1 teaspoon Dried rosemary crushed; 1 tablespoon Shallot finely chopped; 1 tablespoon Fresh ginger grated; 1 tablespoon Lime Juice fresh; 2 Avocados sliced; 1/2 cup Queso Fresco crumbled; 6 Corn or Flour tortillas warmed; 1 teaspoon Epazote; 1/2 teaspoon mexican oregano; 1/2 teaspoon Ground cumin; salt and pepper to taste; Mexican Crema

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INGREDIENTS

2 pounds beef short ribs ; Country style boneless
1 teaspoon Kosher Salt
1/2 teaspoon Black pepper
4 tablespoons Canola Oil ; divided
1 cup White Onion ; finely chopped
4 cloves Garlic ; minced
2 cups Pomegranate Juice
1-1/2 cups Dry red wine
1 teaspoon Dried rosemary ; crushed
1 tablespoon Shallot ; finely chopped
1 tablespoon Fresh ginger ; grated
1 tablespoon Lime Juice ; fresh
2 Avocados ; sliced
1/2 cup Queso Fresco ; crumbled
6 Corn or Flour tortillas ; warmed
1 teaspoon Epazote
1/2 teaspoon mexican oregano
1/2 teaspoon Ground cumin
salt and pepper to taste
Mexican Crema

Servings

INSTRUCTIONS

Preheat oven to 350.

Season the short ribs with salt and pepper.

Heat 3 tablespoons oil in a large ovenproof Dutch oven type pan with lid (or use an instant pot for the remainder of the cooking preparation).

Sear the meat on all sides until very well browned. Work in batch so that the meat does not steam, but sears/browns. Watch the heat - if the oil started to burn, lower the heat. Remove the meat as it cooks to a temporary dish. Set aside all of the browned

meat.

Add another tablespoon of oil to the pan, over medium heat, cook the onion, stirring occasionally, until softened - 4-5 minutes. Add in the garlic - stir for about 30 seconds then pour in the pomegranate juice and wine. Scrape the browned bits from the bottom of the pot. Return the meat to the pot, add in the crushed rosemary. Let that come to a simmer. Once it does, over the pot with its lid and place in the oven for 1-1/2 to 2 hours. Meat should be very tender - easy to pull apart.

Remove the lid from the pot and leave the dish in the oven for another 30 minutes - the meat should fall apart and the liquid will have thickened considerably. Remove from oven. Carefully remove the meat, shredded it and then return it to the pan to sit in the sauce.

At this point, add the epazote, oregano, and cumin. Stir to combine, but do not reheat. Let the hot pot sit until ready to serve.

The shallots, ginger and jalapeño with the lime juice, love oil and 1/2 teaspoon salt is used for a salsa style topping - the avocados may be mashed into the salsa, or sliced and placed on top of the finished dish. I added the ginger and the shallot to the cooking sauce with the meat

Now for the fun! This recipe can, and should, be made from a chuck roast. It would yield much more meat. If using a roast, double the other ingredients to match double the meat.

The meat may be used for tacos, enchiladas, burritos, salads, food bowls with rice, beans, cheese, tomatoes, etc.

The queso fresco and Mexican cream are not necessary, but they lend a more authentic flavor to the dish!

NOTES

This is just a different version of cooking medium for making a pot roast - the pomegranate juice adds a wonder tangy, fresh flavor. It pair well with the Mexican seasonings and additions in the end. It is very important to brown the meat on all sides before adding the liquids and seasonings. It reveals a deeper flavor.

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Pomegranate Short Ribs

2 pounds beef short ribs Country style boneless
1 teaspoon Kosher Salt
1/2 teaspoon Black pepper
4 tablespoons Canola Oil divided
1 cup White Onion finely chopped
4 cloves Garlic minced
2 cups Pomegranate Juice
1-1/2 cups Dry red wine
1 teaspoon Dried rosemary crushed
1 tablespoon Shallot finely chopped
1 tablespoon Fresh ginger grated
1 tablespoon Lime Juice fresh
2 Avocados sliced
1/2 cup Queso Fresco crumbled
6 Corn or Flour tortillas warmed
1 teaspoon Epazote
1/2 teaspoon mexican oregano
1/2 teaspoon Ground cumin
 salt and pepper to taste
 Mexican Crema

Preheat oven to 350.

Season the short ribs with salt and pepper.

Heat 3 tablespoons oil in a large ovenproof Dutch oven type pan with lid (or use an instant pot for the remainder of the cooking preparation).

Sear the meat on all sides until very well browned.  Work in batch so that the meat does not steam, but sears/browns.  Watch the heat - if the oil started to burn, lower the heat.  Remove the meat as it cooks to a temporary dish.  Set aside all of the browned
meat.

Add another tablespoon of oil to the pan, over medium heat, cook the onion, stirring occasionally, until softened - 4-5 minutes.  Add in the garlic - stir for about 30 seconds then pour in the pomegranate juice and wine.  Scrape the browned bits from the bottom of the pot.  Return the meat to the pot, add in the crushed rosemary.  Let that come to a simmer.  Once it does, over the pot with its lid and place in the oven for 1-1/2 to 2 hours.  Meat should be very tender - easy to pull apart.

Remove the lid from the pot and leave the dish in the oven for another 30 minutes - the meat should fall apart and the liquid will have thickened considerably.  Remove from oven.  Carefully remove the meat, shredded it and then return it to the pan to sit in the sauce.

At this point, add the epazote, oregano, and cumin.  Stir to combine, but do not reheat.  Let the hot pot sit  until ready to serve.

The shallots, ginger and jalapeño with the lime juice, love oil and 1/2 teaspoon salt is used for a salsa style topping - the avocados may be mashed into the salsa, or sliced and placed on top of the finished dish.  I added the ginger and the shallot to the cooking sauce with the meat

Now for the fun!  This recipe can, and should, be made from a chuck roast.  It would yield much more meat.  If using a roast, double the other ingredients to match double the meat.

The meat may be used for tacos, enchiladas, burritos, salads, food bowls with rice, beans, cheese, tomatoes, etc.

The queso fresco and Mexican cream are not necessary, but they lend a more authentic flavor to the dish!

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Nutrition

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Serving Size: 1 Serving (625g)
Recipe Makes: 6 Servings

Calories: 1506
Calories from Fat: 629 (42%)

Amt Per Serving		% DV

	Total Fat 69.9g	93 %
	Saturated Fat 19.1g	95 %
	Monounsaturated Fat 35.7g
	Polyunsanturated Fat 9.4g
Cholesterol 105.8mg		33 %
Sodium 2071.5mg		71 %
Potassium 1451.9mg		38 %
Total Carbohydrate 164g		48 %
	Dietary Fiber 13.9g	56 %
	Sugars, other 150.1g
Protein 54.4g		78 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1506

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