Maple Pomegranate Glazed Short Ribs

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  • 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
  • 34 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Carefully remove short ribs from liquid, then top with glaze, pomegranate seeds and green onions.