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Pomegranate-Braised Short Ribs

Recipe photo courtesy of Johnny Miller

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

Source: Everyday Food, December 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Ask the butcher to cut the short ribs into pieces for you. You can braise them a day ahead; let cool in liquid, then refrigerate. Discard fat before reheating in a warm oven.

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94
  • carlaturco
    9 DEC, 2016
    This recipe was AMAZING. I made it for Christmas dinner and everyone loved it. My family loved it so much they requested this dish for all our future Christmas dinners.
    Reply
  • Annede23
    12 FEB, 2013
    Couldn't wait to try this recipe, and I did for a small dinner party. Not only were the short ribs meltingly delicious, but the sauce superb. I spooned off as much of the fat as I could, then I used an old trick: wipe clean paper towels across the top of the casserole. After using a few towels, all the fat was pretty much gone! I am using this sauce with chicken in place of a typical coq au vin sauce tonight. If it's as good as the original, I'll serve it to a dozen friends soon.
    Reply
  • Zintastic
    4 JAN, 2013
    This looked delicious and I couldn't wait to try it after seeing it in FOOD at my parents over the holidays. I followed the recipe, but unfortunately the resulting dish lacked depth of flavor. I did my best to strain out the fat before reducing the sauce, but that proved difficult due to the flour. You'd almost have to completely cool the sauce, strip off the fat, and start from there. Due to the cost of the ingredients (which was part of the allure), I would not make this again.
    Reply

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