Rosh Hashanah Short Ribs, these beer-braised short ribs are the perfect holiday dish. The beer gives them the extra flavor and they look so pretty on the plate with butternut squash and pomegranate seeds. Enter to win a box of these Grow and Behold pastured short ribs for the holiday!
Prepare syrup: In a small saucepan over medium heat, combine pomegranate juice and sugar, and bring to a boil. Reduce heat to a simmer, and cook for 10 to 15 minutes, or until reduced by half. Meanwhile, remove frozen dessert from the freezer and let soften for about 10 minutes. Transfer to a bowl; swirl in 2 tablespoons pomegranate syrup and seeds. Return to the freezer for 1 hour. To serve, slice loaf into 8 slices. Top with a scoop of frozen dessert, and drizzle with remaining pomegranate syrup.