These pomegranate braised short ribs are so tender and flavorful! Cooked low and slow, the meat soaks up the sweet and tangy taste of pomegranate juice, making every bite special.
Why not serve these beauties with some creamy mashed potatoes? Trust me, they make the perfect combo! I can never resist grabbing a second helping—can you? 😋
Ingredients & Substitutions
Beef Short Ribs: These are key for this recipe, offering rich flavor and tenderness. If you can’t find short ribs, chuck roast cut into pieces can be a good substitute. Just adjust cooking times as needed.
Pomegranate Juice: Fresh pomegranate juice is ideal, but bottled juice works too. If you’re looking for a substitute, cranberry juice can give a similar sweetness and tartness.
Red Wine: This ingredient adds depth to the sauce. If you’re not a fan of wine or don’t have any, just double the beef broth for a non-alcoholic version.
Herbs: Fresh rosemary and thyme elevate the dish, but dried herbs are fine in a pinch—use about one-third of the amount. I love the fresh version for its aromatic qualities!
What’s the Best Way to Brown Short Ribs?
Browning short ribs is crucial for building flavor. This step creates a nice crust and enhances the final dish. Here’s how to do it well:
- Heat olive oil in a large pot over medium-high heat. Ensure it’s hot enough that the oil shimmers.
- Season short ribs with salt and pepper. Sear them in batches to avoid overcrowding the pot, aiming for about 3-4 minutes on each side until a deep crust forms.
- Don’t rush! Letting them caramelize really boosts the flavor. Once browned, set them aside before proceeding with the veggies.
By following these steps, you’ll make a fantastic rich base for your pomegranate braised short ribs that everyone will love!
Pomegranate Braised Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 3 to 4 pounds beef short ribs
- Salt and freshly ground black pepper, to taste
For the Braising Liquid:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups pomegranate juice (preferably fresh)
- 1 cup beef broth
- 1/2 cup red wine (optional, can replace with more broth)
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar or honey
For Seasoning and Garnish:
- 2 sprigs fresh rosemary (plus extra for garnish)
- 2 sprigs fresh thyme
- 1 bay leaf
- Seeds from 1 pomegranate, for garnish
How Much Time Will You Need?
This recipe takes about 40 minutes of prep time and approximately 2.5 to 3 hours for braising in the oven. Most of the time is hands-off once everything is simmering, giving you plenty of time to prepare your sides or relax!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This gets it ready for the slow cooking process.
2. Prepare the Ribs:
Season the beef short ribs liberally with salt and black pepper. This adds an important layer of flavor to the meat.
3. Brown the Ribs:
In a large Dutch oven or a heavy oven-safe pot, heat the olive oil over medium-high heat. Once hot, add the short ribs and brown them on all sides for about 3-4 minutes each side. You’re looking for a rich, deep color. Once browned, remove the ribs to a plate and set them aside.
4. Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until they begin to soften. This is where you’re building flavors for the base of your braising liquid.
5. Add Garlic and Tomato Paste:
Add the minced garlic to the pot, cooking for one more minute until fragrant. Then, stir in the tomato paste and cook for an additional 2 minutes, allowing the paste to caramelize slightly.
6. Create the Braising Liquid:
Pour in the pomegranate juice, beef broth, and red wine (if using). Make sure to scrape down the bottom of the pot to release any delicious browned bits that will flavor your dish. Then, add the brown sugar or honey, rosemary, thyme, and bay leaf. Stir everything together.
7. Return the Ribs:
Now, return the browned short ribs to the pot, making sure to submerge them as much as possible in the liquid.
8. Start Braising:
Bring the liquid to a simmer on the stovetop, then cover the pot and carefully transfer it to your preheated oven.
9. Cook Until Tender:
Braise the ribs in the oven for about 2.5 to 3 hours. You’ll know they’re ready when the meat is incredibly tender and practically falling off the bones.
10. Prepare the Sauce:
Once done, remove the ribs from the pot and set them aside on a plate to keep warm. Strain the braising liquid and return it to the pot, simmering over medium heat to reduce it slightly until it thickens.
11. Adjust for Flavor:
Taste your sauce and adjust the seasoning with salt and pepper as desired.
12. Coat the Ribs:
Return the ribs to the pot to coat them in the rich sauce.
13. Serve and Garnish:
Serve the ribs on a plate, garnished with fresh pomegranate seeds and sprigs of rosemary for a beautiful presentation.
These pomegranate braised short ribs are perfect when served with creamy mashed potatoes or your favorite side dish for a delightful and satisfying meal!
Can I Use Frozen Short Ribs for This Recipe?
Yes, you can use frozen short ribs! Just make sure to thaw them completely in the refrigerator before cooking. Thawing helps ensure even cooking and allows for better browning.
What Can I Substitute for Pomegranate Juice?
If you don’t have pomegranate juice, cranberry juice is a great alternative that offers a similar sweetness and tartness. You can also mix a little bit of vinegar or lemon juice with another fruit juice to mimic that tangy flavor!
How Do I Know When the Short Ribs Are Done?
The ribs are done when they are fork-tender and the meat is falling off the bone, which usually takes about 2.5 to 3 hours of braising. You can check this by trying to gently pull off a piece of meat with a fork—if it comes apart easily, they’re ready!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. They’ll taste even better the next day! You can reheat them gently on the stove or in the microwave.
