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Before you jump to Pomegranate Braised Short Ribs recipe, you may want to read this short interesting healthy tips about Strength Boosting Snack foods.

Ingesting healthy foods tends to make all the difference in how we feel. Increasing our intake of sensible foods while lowering the intake of unhealthy types plays a part in a more wholesome feeling. A piece of pizza does not make you feel as healthy as ingesting a fresh green salad. Sometimes it’s tough to find healthier foods for snacks between meals. Shopping for snacks can be a challenge because you have so many options. Why not try one of the following nutritious snacks the next time you need some extra energy?

Yogurt is often a snack a lot of people neglect. Often people choose to eat yogurt over a nutritious lunch which is not the best idea. Low fat yogurt would make a fantastic snack, nonetheless. It is a protein-rich supply of nutritious minerals and vitamins. Yogurt is often eaten to help manage the digestive system considering that it is so easily digestible by most people. Try adding some nutritious nuts to unsweetened low fat yogurt for a healthy snack idea. This decreases your sugar intake without lowering the taste of your snack.

A large selection of easy health snacks is easily obtainable. Being healthier doesnt really need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to pomegranate braised short ribs recipe. You can cook pomegranate braised short ribs using 24 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to prepare Pomegranate Braised Short Ribs:

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

Steps to make 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.

Braised beef short ribs are astonishingly easy to make, cooked low and slow in pomegranate balsamic sauce until fall apart tender and dripping with flavor! These braised short ribs will have your whole family drooling! Printable recipe: Braised Beef Short Ribs with Pomegranate Reduction. Pomegranate Short Ribs 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.

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