Photo: Braised Beef Short Ribs in a Pomegranate Barbeque Sauce Recipe
Ingredients
- 1/2 gallon pomegranate juice
- 1/2 gallon barbeque sauce, your choice
- Agave nectar
- 6 oranges, sliced
- 6 (6-ounce) beef short ribs
Directions
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.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By hchattypatty_12...
FT. LAUDERDALE, 48
on March 10, 2013
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Super Recipe I also did 28.oz bottle of KC and half Bottle of pomegranate/cranberry juice The taste was wonderfull Meat fell of the bone. Big hit at my house also .A must try..YUMM
By CatherineCooke
Fulton, MO
on July 06, 2012
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The taste of a 28-oz bottle of KC Masterpiece Original with half a bottle of Pomegranate-Cranberry juice was amazing. Simply amazing. Searing the ribs after I dunked them in the sauce was messy, but well worth the several Clorox wipes I used to cut through the sticky-greasy splatter. Everyone agreed this recipe is a keeper. I served it with mashed sweet potatoes like they show in the picture and a spinach salad with fresh raspberries, crumbled bacon, and a warm bacon raspberry vinaigrette. We were in heaven! Definitely give this recipe a try. Fork tender and stunning flavor. Good job!
July 6, 2012 update: I just made this for a bigger crowd, so instead of ribs, I used a couple of chuck roasts. Same terrific outcome, but much cheaper and less hassle than a bunch of ribs! This time I served it with a cold avocado and ruby red grapefruit salad and some cold green onion quinoa with pomegranate seeds. Big summer hit!
By cupcake absolute
Near Yorktown,VA.
on August 13, 2011
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On Wednesday,I had short ribs for the First Time.We prepared Our Own Best Sauce.This recipe gives me an Idea. Take a bottled mix of pomegranate/cranberry liquid to addition and voila!You have a similar,quick recipe!Plus,now I have a new one too!By the way, the short ribs were so tender and yes, we trimmed the fat as much as able.
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