Recipe: Braised Pomegranate Short Rib Potato Skins

BRAISED POMEGRANATE SHORT RIB POTATO SKINS

10-12 medium to large red or russet potatoes, halved lengthwise
3 to 4 pounds beef short ribs, cleaned of silver skin
Salt and pepper to taste
Olive oil
1 large sweet onion, large dice
12 fresh garlic cloves, smashed
1 medium ginger root, peeled and grated
1 bottle red wine
3 cups pomegranate syrup (available at gourmet grocery stores), divided use
1 tablespoon butter
1 cup feta cheese
2 bunches green onions (finely slice and put in ice water to form beautiful curls)

Fill a large pot 3/4 full of salted water. Add potatoes. Cook on high until boiling. Reduce heat slightly and boil until fork tender, about 10 minutes. Remove from water and allow to cool. Cover and refrigerate.

After completely cooled, use a spoon and remove some of the center to create a boat. Wrap in plastic and reserve. (Skins can be made a day in advance.)

Salt and pepper short ribs to taste. In a heavy large skillet or saut pan, add enough olive oil to cover the bottom of the pan. Heat on high, and when oil is hot, add enough ribs to loosely fit the pan. Saut until ribs are deeply browned. Continue until all ribs are browned. Remove ribs.

Reduce heat to medium high and add the onion, garlic and ginger. Saut until slightly caramelized and very aromatic, about 5 to 7 minutes.

Add red wine and scrape the bottom of the pan to mix the brown drippings into the wine.

Place the ribs into a large baking pan, pour wine mixture over ribs. Add 2 cups pomegranate syrup.

Wrap with foil and bake in the oven at 350 degrees F for about 2 1/2 to 3 hours, or until meat falls off the bone.

Remove the bones and any excess fat with a slotted spoon. Shred the beef using two forks pulling away from each other. Season with salt and pepper to taste. Fill each potato with beef mixture.

Just before serving, bake in a 400-degree F oven for 15-20 minutes or until completely heated.

In a medium saucepan, heat the remaining pomegranate syrup and whisk in butter. Drizzle this mixture over potato skins just before serving and top with feta and green onions.

Makes 20 to 24 servings.

Approximate values per serving: 245 calories, 12 g fat, 51 mg cholesterol, 19 g protein, 9 g carbohydrates, 1 g fiber, 130 mg sodium, 44 percent calories from fat