Braised Beef Short Ribs in a Pomegranate Barbeque Sauce

1. 1

   In a saucepan, combine half the barbeque sauce with half the pomegranate juice and add the agave, to taste.

2. 2

   Bring to a simmer over medium-low heat and reduce until thick, about 30 minutes.

3. 3

   Preheat the oven to 250 degrees F. Line the bottom of a braising or roasting pan with the orange slices.

4. 4

   Brush the reduced sauce onto the short ribs and sear in a saute pan over high heat until the sugars are nice and caramelized.

5. 5

   Place the meat into the braising pan with the orange slices.

6. 6

   Pour in the remaining barbeque sauce and pomegranate juice and enough water to cover the meat completely.

7. 7

   Cover with aluminum foil and cook until the meat is tender and falling off the bone, up to 4 hours, checking often.

8. 8

   A viewer, who may not be a professional cook, provided this recipe.

9. 9

   The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

* Per serving · 4 servings · Values may vary.

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