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Maple Pomegranate Glazed Short Ribs
Short ribs are one of my favorite things to eat. But I only buy them a couple times a year since you are pretty much paying top dollar for bone. What’s up with that? You buy 45 pounds worth and you’re able to satisfy 3 people. It’s quite frustrating. But the few times you pull from your 401k or savings account to buy these little bones of joy are truly worth the loss of college fund for your child. Amirightoramiright?
Holy crap, it’s like almost the middle of December already. This sh*t is flying by. This weekend I have to go to Nebraska for less than 24 hours then in the middle of next week, I have to go to Kansas City again for less than 24 hours. Then my fiancé’s family will be here then my family will be over here and BOOM, we will be celebrating Christmas in our first home for the first time, with everyone here. That’s a big responsibility. That means I have to make sure it looks nice (definitely need to clean the rug since I walk on a white rug in my shoes every.single.day like a real jackass), have food cooked and have tasks and games for everyone while they are in town. We are pretty much in the middle of creating our own family traditions. But I’m not good at traditions.
Things that I know we will be doing over Christmas:
- Eating. Hopefully a lot. But what the hell should I make. Any ideas? I’m thinking a ham, gratin, and lots of cake. All of which will be recipes on the blog soon!
- Zoo lights. We’ve gone every year since I met my guy and it’s one of the most fun nights because they will spike your apple cider with cinnamon whiskey and you just wander around drunk, in the cold. I know that all sounds terrible and frightening but it’s quite enjoyable. Especially with penguins involved.
- Comedy works. Whenever his family is in town, we always go see a comedian and it’s always awesome. Strong drinks, strong language, strong night.
- We’ve never done this before, but our friend recently told us about Upstairs Circus which is a place you go to drink and make crafts. There are a lot of places for wine and painting, but this place gives you mimosas and a hammer. Genius.
- Top golf. Have you ever heard of it? It’s also another place you can drink then hit a golf ball as far as possible. This all sounds horrifying to me since I’m absolutely terrible at ball sports and terrible at holding my liquor. I will most likely get kicked out within 30 minutes. Or kill someone with my aim.
So…..obviously drinking will be involved. I’m actually making two holiday cocktails for you next week. Which can be alcoholic or non-alcoholic. Now make these ribs and be merry. The holidays are almost here, you gotta stay positive! And slightly buzzed.Print
Maple Pomegranate Glazed Short Ribs
- Yield: 2-3 1x
- 3 pounds short ribs (that gave me 6 short ribs)
- himalayan sea salt, to taste
- garlic powder, to taste
- powdered ginger, to taste
- 3 tablespoons ghee
- 1 red onion, thinly sliced
- 3 garlic cloves, minced
- 3–4 cups beef broth
- 1 cup pomegranate juice
- 1/4 cup coconut aminos
- 3 tablespoons maple syrup
For the glaze
- 2 cup pomegranate juice
- 1/4 cup maple syrup
- 1/4 teaspoon powdered ginger
For the garnishes
- pomegranate seeds
- sliced green onions
- Preheat oven to 325 degrees F. Place a large dutch oven over medium heat. Add 3 tablespoons of ghee. Salt short ribs on all sides then sprinkle with a bit of garlic powder and ginger. Brown the ribs on all sides, about 1-2 minutes per side. Remove and set aside.
- Add onion and garlic to the pan and cook for about 2 minutes until onions become translucent. Add the broth, pomegranate juice, coconut aminos and maple syrup to the dutch oven and scrape the bottom of the pan with a wooden spatula then cover and let the pot come to boil.
- Once boiling, add the short ribs back to the pot into the liquid so they are completely submerged. Put lid on the dutch oven and into the preheated oven. Cook until the ribs are falling off the bone, about 3 hours. Remove the pan from the oven and let rest for 30 minutes with lid still on.
- When the ribs have 30 minutes to go, place a large sauté pan over medium heat. Add pomegranate juice, maple syrup and ginger to the pan and let bring to a low boil, whisking every couple minutes. The mixture will slowly start to reduce and thicken and in about 30 minutes, it will coat the back of the spoon. Be sure to not overcook because the mixture can become too thick and almost harden.
- Carefully remove short ribs from liquid, then top with glaze, pomegranate seeds and green onions.
Make & Serve This Dish With:
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Oh, Hi! I’m Juli.
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