Carnivore Pomegranate Short Ribs and Feta Guacamole

Guacamole & Dips

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Nutrition Facts
1 serving per container
Serving size 1 serving (204g)
Amount Per Serving 6
Calories 590
% Daily Value*
Total Fat 45g 58%
Saturated Fat 16g 80%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 70mg 23%
Sodium 670mg 29%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 11%
Total Sugars 6g  
  Includes 0g Added Sugars 0%
Protein 19g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0mg 0%
Calcium 0mg 6%
Iron 0mg 15%
Potassium 382mg 58%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

  • 2 pounds country style boneless short braised ribs
  • 1 teaspoon kosher or sea salt, divided, or to taste
  • freshly ground black pepper
  • 4 tablespoons safflower or canola oil, divided
  • 1 cup finely chopped white onion
  • 4 clove garlics, finely chopped
  • 2 cups pomegranate juice
  • 1 1/2 cups red wine
  • 1 teaspoon dried rosemary, crushed
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon olive oil
  • 3 large Avocados From Mexico, ripe, halved pitted, meat scooped out and diced
  • 1/2 cup crumbled or diced feta cheese, divided
  • 1/2 cup pomegranate seeds
  • 1 tablespoon coarsely chopped fresh mint, to garnish
  • tortilla or pita chips
  • Credit: Pati Jinich

Instructions

  1. Preheat the oven to 350 degrees
  2. Season the boneless short braised ribs with ½ teaspoon salt and pepper to taste.
  3. Heat 3 tablespoons oil in an ovenproof casserole over medium heat. Once hot, add the meat and cook until browned on each side, about 7 to 8 minutes per side. If necessary, do it in batches. Remove the meat from the casserole and place in a bowl.
  4. Add the remaining tablespoon oil to the casserole and cook the onion, stirring occasionally, until completely softened, for about 4 to 5 minutes. Add garlic and cook for another minute, until fragrant and lightly browned. Pour the pomegranate juice and wine, stir well, scrapping the bottom of the pan to incorporate all including the browned bits.
  5. Return the meat to the casserole, add the crushed rosemary and let it come to a simmer. Once it does, cover the casserole with its lid and place in the oven for 1½ hours, until the meat is completely tender.
  6. Remove the lid from the casserole, and leave in the oven for another ½ hour, or until meat is coming apart with the use of a fork, and the liquid has thickened considerably. Remove from the oven. Using a couple forks, shred the meat finely into small bite size chunks, let it sit in the sauce.
  7. In a medium bowl, combine the shallots, ginger and jalapeño with the lime juice, olive oil and remaining 1/2 teaspoon salt. Incorporate the avocado and gently mash with a fork until well combined. Add half of the feta cheese and pomegranate seeds and toss well.
  8. Scrape the guacamole mix onto a serving platter. Top with the shredded meat and garnish with the remaining feta cheese and mint.
  9. Eat along with tortilla or pita chips.

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Nutrition Facts
Carnivore Pomegranate Short Ribs and Feta Guacamole
Amount Per Serving 6
Calories 590 Calories from Fat 0
% Daily Value*
Total Fat 45g 58%
Saturated Fat 16g 80%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 70mg 23%
Sodium 670mg 29%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 11%
Total Sugars 6g  
  Includes 0g Added Sugars 0%
Protein 19g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0mg 0%
Calcium 0mg 6%
Iron 0mg 15%
Potassium 382mg 58%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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