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Pomegranate Braised Short Ribs

Tender, fall-off-the-bone beef short ribs slow-cooked in a rich pomegranate and red wine reduction. A perfect balance of savory and sweet.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

The Meat
  • 4-5 lbs bone-in beef short ribs
  • 1 tbsp kosher salt plus more to taste
  • 1 tsp black pepper freshly cracked
  • 2 tbsp vegetable oil
Braising Liquid
  • 1 large onion chopped
  • 2 stalks celery chopped
  • 2 medium carrots chopped
  • 5 cloves garlic smashed
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cups beef broth low sodium
  • 1 cup pomegranate juice
  • 0.33 cup pomegranate molasses
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
Garnish
  • 0.5 cup pomegranate arils fresh seeds

Equipment

  • Dutch Oven
  • Tongs
  • Chef's knife
  • Fine-mesh sieve

Method
 

  1. Preheat oven to 325°F (163°C). Pat ribs dry and season generously with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned (approx 3-4 mins per side). Remove and set aside.
  3. Drain excess fat, leaving 2 tbsp. Add onion, carrot, and celery. Sauté 5-7 mins until softened. Add garlic and cook 1 minute.
  4. Stir in tomato paste and cook for 2 minutes to darken.
  5. Pour in red wine to deglaze, scraping up browned bits. Reduce by half.
  6. Add beef broth, pomegranate juice, pomegranate molasses, and herbs. Return ribs to the pot.
  7. Cover and braise in oven for 3 to 3.5 hours until fork-tender.
  8. Remove ribs. Strain liquid and skim fat. Simmer liquid on stove for 15 mins until reduced to a glaze.
  9. Coat ribs in glaze and serve topped with fresh pomegranate seeds.

Notes

Serve with creamy polenta or mashed potatoes.