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Pomegranate Braised Short Ribs

Fall-off-the-bone tender beef short ribs braised in a rich, sweet-tart pomegranate and red wine sauce, reduced to a thick, gooey glaze.
Print Recipe
Prep Time 25 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, French
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Short Ribs
  • 4 lbs Bone-in Beef Short Ribs
  • 2 tbsp Olive Oil
  • 0.25 cup All-Purpose Flour for dredging
  • Salt and Freshly Ground Black Pepper to taste
For the Braising Liquid
  • 1 large Yellow Onion chopped
  • 2 medium Carrots chopped
  • 2 stalks Celery chopped
  • 4 cloves Garlic minced
  • 1 cup Dry Red Wine like Cabernet or Merlot
  • 2 cups Beef Broth low sodium
  • 2 cups Pomegranate Juice unsweetened
  • 3 tbsp Pomegranate Molasses essential for the thick, gooey glaze
  • 2 tbsp Tomato Paste
  • 2 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary
For Garnish
  • 0.5 cup Pomegranate Arils seeds
  • Fresh Thyme or Rosemary leaves

Equipment

  • Large Dutch oven or heavy-bottomed pot with lid
  • Fine-mesh sieve
  • Saucepan (for reducing)

Method
 

  1. Preheat oven to 325°F (165°C). Pat ribs dry, season with S&P, and dust with flour.
  2. Sear Ribs: Heat oil in a large Dutch oven. Sear ribs in batches on all sides until deep brown. Remove and set aside.
  3. Sauté Aromatics: Sauté onion, carrots, and celery in the same pot (8-10 min). Add garlic and tomato paste, cook 2 min.
  4. Deglaze & Simmer: Pour in red wine, scraping the bottom. Reduce by half. Stir in broth, pomegranate juice, and pomegranate molasses. Bring to a simmer.
  5. Braise: Return ribs to the pot with fresh herbs. Cover and transfer to oven. Braise for 3-3.5 hours, until fall-off-the-bone tender.
  6. Make Glaze: Remove ribs to a platter. Strain braising liquid into a clean saucepan, discarding solids.
  7. Reduce Glaze: Boil the strained liquid for 15-20 minutes, or until it reduces to a thick, gooey, viscous glaze that coats a spoon.
  8. Serve: Pour the heavy, glossy glaze over the warm ribs. Garnish with pomegranate arils and fresh herbs. Serve immediately.

Notes

Do not skip searing the meat; it is crucial for flavor. Reducing the strained braising liquid is essential to create the thick, heavy, viscous glaze. This dish is excellent served over creamy polenta or mashed potatoes.