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- 3 lbs @thecedarmarket short rib, cut into squares
- 1 cup chicken stock
- 1 cup @liebersfoods pomegranate juice
- 3 tbsp @heavenandearthfoods date syrup
- 1 large onion
- 1 tsp cumin
- 3 tsp salt
Recipe created for Cedar Market by: @Foodkidsandsleep
Short ribs are delicious, they’re easy to cook and they are hard to mess up, but just because they’re easy doesn’t mean you can’t make them special. The combination of tender fall apart beef and the flavors of cumin, pomegranate, and date syrup gives you a sweet, earthy, tangy, and juicy sticky bite that will instantly awaken your taste buds.
Cooking Instructions
Brown the onions in a pan, by adding salt and water to make them sweat. Add oil and date syrup and mix. Once browned, remove from the pan.
Season the ribs with salt and add oil to pan. Sear meat on one side then remove.
Deglaze with chicken stock. Scrape up the brown bits at the bottom of the pan. Add the pomegranate juice, date syrup and cumin.
Add back the short ribs. Cover and transfer to 300℉ oven for 3 hours.
Remove the short ribs and reduce the sauce on the stove, until it’s syrupy. Toss the meat back in the sauce until covered in the glaze.
Serve over mashed sweet potatoes and garnish with pomegranate arils & scallion.
Enjoy!
