Braised Beef Short Ribs

 So much flavor! I love the combination of the cranberry-pomegranate juice with bbq sauce and the fresh orange slices. Everything is perfect! I served ours with some fresh mashies and roasted broccoli. Perfect Sunday dinner. Enjoy!

Ingredients:

-8 cups cranberry-pomegranate juice, divided

-8 cups bbq sauce (we prefer Sweet Baby Ray's), divided

-3 Tbs honey

-6 oranges, sliced

-5-6 lbs beef short ribs, trimmed of fat and cut into 3-4 inch pieces

Directions:

In a large pan, combine 4 cups of the juice, 4 cups of the bbq sauce, and the honey. Mix well, bring to a boil, and simmer until reduced and thickened (30-40 minutes).

Meanwhile, preheat oven to 250 F.

Place orange slices on bottom of roasting pan. 

Once the sauce is reduced and thickened, remove from the stove.

Heat up a large skillet. Dip each short rib into the thickened sauce and quickly sear on all sides into the hot skillet. It will be messy, but well worth it. Sear for only 30 seconds or so on each side, then place each rib into the prepared pan, on top of the orange slices.

Once done, pour remaining thickened sauce on top. Mix remaining juice and bbq sauce, and carefully pour over the ribs. 

Cover tightly with foil and carefully place in preheated oven. Cook for 4 hours.

Carefully remove from oven and enjoy! The ribs will be super tender and the meat will fall off the bones. YUM!