These pomegranate braised short ribs are the perfect cozy dish! Tender, juicy meat cooked low and slow with a beautiful pomegranate sauce makes for a delicious meal.
Trust me, you’ll want to savor every bite! I love serving these ribs with some fluffy mashed potatoes to soak up that rich, fruity sauce. Yum!
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish! They’re rich and flavorful. If you can’t find short ribs, you can use chuck roast, but the texture and flavor will differ somewhat.
Pomegranate Juice: This juice gives the dish a unique sweet-tart flavor. If you don’t have pomegranate juice, a mix of cranberry juice with a splash of lemon juice can work well as a substitute.
Balsamic Vinegar: It adds depth and a slight sweetness. If you’re out of balsamic, red wine vinegar or apple cider vinegar can be used, but the taste will vary slightly.
Fresh Herbs: Rosemary and thyme enhance the flavor greatly. If you don’t have fresh herbs, use dried herbs instead, but reduce the amount to about a third, as they are more potent.
How Do I Get the Short Ribs Perfectly Tender?
Getting tender short ribs is all about cooking them low and slow. Here’s how to perfect the braising process:
- Prepare the short ribs by patting them dry and seasoning well with salt and pepper. This enhances flavor.
- Brown the ribs in a pot on medium-high heat. This step adds great depth to the flavor.
- After adding liquid, let it simmer on the stove before moving to the oven; this helps meld the flavors.
- In the oven, keep it covered to trap moisture and cook for 2.5 to 3 hours. Rotate the ribs halfway through if you can.
- Check for tenderness before removing. If the meat is falling off the bone, you’ve accomplished the goal!
Enjoy making these pomegranate braised short ribs! They’re sure to impress.
How to Make Pomegranate Braised Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 4 lbs beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil or olive oil
For the Sauce:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup pomegranate juice
- 1 cup beef broth
- 2 tbsp tomato paste
- 1/4 cup balsamic vinegar
- 2 tbsp brown sugar or honey
- 1 cinnamon stick
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
For Garnish:
- 1 cup pomegranate seeds (arils)
- Optional: chopped parsley or extra rosemary
How Much Time Will You Need?
This delightful dish requires about 30 minutes of prep time and then 2.5 to 3 hours to braise in the oven. It’s the perfect recipe to get started early so you can enjoy the cozy aroma as it cooks!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 325°F (160°C). This ensures it’s ready for the short ribs once they’re prepared.
2. Prepare the Short Ribs:
Pat the short ribs dry using paper towels. This will help them brown nicely when searing. Generously season them with salt and pepper, making sure all sides are coated.
3. Sear the Ribs:
In a large, oven-safe Dutch oven or heavy pot, heat the oil over medium-high heat. Once hot, add the short ribs and sear them on all sides until they are a deep brown color, about 3-4 minutes per side. Once browned, remove the ribs from the pot and set them aside.
4. Sauté the Aromatics:
In the same pot, add the chopped onion and cook for about 5 minutes, or until softened. Add the minced garlic and cook for an additional minute until fragrant.
5. Add the Tomato Paste:
Stir in the tomato paste and cook for 1 minute; this will enhance its flavor and give the sauce richness.
6. Create the Sauce:
Pour in the pomegranate juice, beef broth, balsamic vinegar, and brown sugar or honey. Stir everything together, making sure to scrape up any browned bits from the bottom of the pot—that’s where a lot of flavor is!
7. Return the Short Ribs:
Carefully place the short ribs back into the pot. Add the cinnamon stick, rosemary, and thyme sprigs to infuse those lovely herb flavors into the dish.
8. Braise in the Oven:
Bring the liquid to a gentle simmer on the stove. Once simmering, cover the pot with a lid and transfer it to the preheated oven.
9. Cook Until Tender:
Braise the ribs in the oven for about 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
10. Finish the Dish:
After braising, carefully remove the pot from the oven. Take the short ribs out and set them aside on a plate. Skim off any excess fat from the surface of the braising liquid.
11. Adjust the Sauce:
If you like, simmer the braising liquid on the stovetop for a few minutes to reduce and thicken the sauce, enhancing its flavor further.
12. Plate and Garnish:
Serve the short ribs on a plate, then spoon the delicious sauce over them. Garnish generously with fresh pomegranate seeds and a sprig of rosemary for a burst of freshness.
13. Enjoy!
Serve the ribs warm, ideally alongside mashed potatoes or creamy polenta to soak up that wonderful sauce. Sit back, relax, and enjoy every delicious bite!
Enjoy your rich, tender, and beautifully fruity pomegranate braised short ribs!
Can I Use Different Cuts of Meat?
Yes, you can use other cuts like chuck roast or beef brisket, but the cooking time may vary slightly. Just make sure to braise until the meat is tender!
Can I Make This Recipe in a Slow Cooker?
Absolutely! After browning the short ribs and sautéing the onion and garlic, transfer everything into a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the ribs are tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can freeze the short ribs in their sauce for up to 3 months. Just make sure to thaw them in the fridge overnight before reheating!
What Can I Serve with Pomegranate Braised Short Ribs?
This dish pairs wonderfully with creamy mashed potatoes, polenta, or even a side of roasted vegetables. The rich sauce is perfect for soaking into whichever side you choose!
