Pomegranate Braised Short Ribs with Root Vegetable Puree

Name: Pomegranate Braised Short Ribs with Root Vegetable Puree
Total time: 255 min
Ingredients: 3 ½ lbs. bone-in short ribs; Kosher salt; Freshly ground black pepper; ¼ cup gluten-free flour; Avocado oil; ½ yellow onion (peeled and cut into large chunks); 4 medium carrots (about ¾ lb., peeled and cut into chunks); 1 large sweet potato (about ¾ lb., peeled and cut into large chunks); 4 cloves garlic (peeled and smashed); 1 inch piece ginger (peeled and left whole); 1 cup port wine; 3 cups pomegranate juice; 1 cup beef stock; 3 sprigs thyme; ½ teaspoon ground cinnamon; ½ 15 oz. can pumpkin puree; 4 tablespoons butter; Lemon juice (optional); Fresh pomegranate seeds (for garnish, if desired); Fresh herbs or micro greens (for garnish, if desired)

sachaservedwhat.com

The pomegranate braised short ribs. The sauce. The root vegetable puree. I can't decide what part of this recipe is best!

View full recipe on sachaservedwhat.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at sachaservedwhat.com.

Share this recipe:

Cooking tools: