Pomegranate Braised Short Ribs Recipe

Introduction

Pomegranate Braised Short Ribs offer a rich and tender meal with a delightful tang from the pomegranate juice and balsamic vinegar. This comforting dish slow-cooks beef ribs until they fall off the bone, making it perfect for a cozy dinner.

Ingredients

• 4 bone-in beef short ribs
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup pomegranate juice
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon fresh rosemary, chopped
• Salt and freshly cracked pepper, to taste
• 2 cups beef broth
• 2 tablespoons pomegranate seeds, for garnish

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides, about 8-10 minutes.
3. Step 3: Remove the ribs and set aside. In the same pot, add the chopped onion and garlic, cooking for 2-3 minutes until softened.
4. Step 4: Pour in the pomegranate juice, balsamic vinegar, honey, and beef broth. Stir to combine.
5. Step 5: Return the short ribs to the pot, ensuring they are submerged in the liquid. Add rosemary and stir.
6. Step 6: Bring the mixture to a simmer, then cover the pot and transfer it to the oven. Braise for 2 ½ to 3 hours, or until the ribs are tender and the meat easily pulls away from the bone.
7. Step 7: Once done, remove the ribs from the pot and set aside. Skim any excess fat from the sauce, then bring it to a simmer on the stovetop to thicken slightly.
8. Step 8: Serve the short ribs with the sauce poured over top, garnished with fresh pomegranate seeds.

Tips & Variations

• For deeper flavor, marinate the ribs in pomegranate juice and rosemary for a few hours before cooking.
• Substitute fresh rosemary with thyme or bay leaves if preferred.
• Add root vegetables like carrots or parsnips to the pot before braising for a hearty one-pot meal.
• If pomegranate juice is unavailable, cranberry or cherry juice can be used as a tangy alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to preserve tenderness and avoid drying out the meat. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs can be used, but cooking times may be slightly shorter since the meat will be less dense. Check tenderness earlier to avoid overcooking.

How do I prevent the sauce from being too sour?

If the sauce tastes too tangy, balance it by adding a little more honey or a pinch of sugar while simmering on the stovetop. This will help mellow the acidity without overpowering the flavors.

Pomegranate Braised Short Ribs Recipe

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5 from 79 reviews

Tender and flavorful pomegranate braised short ribs cooked slowly in a rich sauce of pomegranate juice, balsamic vinegar, and beef broth, infused with fresh rosemary and garnished with vibrant pomegranate seeds for a perfect balance of sweet and savory.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 2 hours 45 minutes
• Total Time: 3 hours
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Braising
• Cuisine: American

Ingredients

Scale 1x2x3x

Short Ribs

• 4 bone-in beef short ribs
• Salt and freshly cracked pepper, to taste

Sauce & Braising

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup pomegranate juice
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon fresh rosemary, chopped
• 2 cups beef broth

Garnish

• 2 tablespoons pomegranate seeds

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for the braising process.
2. Brown the Short Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs generously with salt and freshly cracked pepper. Brown the ribs on all sides for about 8 to 10 minutes until they develop a rich, caramelized crust. Remove them from the pot and set aside.
3. Sauté Aromatics: In the same Dutch oven, add the chopped onion and minced garlic. Cook for 2 to 3 minutes until they soften and become fragrant, stirring occasionally to prevent burning.
4. Add Liquids and Flavorings: Pour in the pomegranate juice, balsamic vinegar, honey, and beef broth, stirring well to combine all the flavors. Return the browned short ribs to the pot, ensuring they are fully submerged in the braising liquid. Sprinkle in the chopped fresh rosemary.
5. Braise in Oven: Bring the mixture to a gentle simmer on the stovetop. Then, cover the Dutch oven with its lid and carefully transfer it to the preheated oven. Cook the short ribs for 2 ½ to 3 hours until the meat is fork-tender and easily pulls away from the bone.
6. Finish the Sauce: Once the ribs are tender, remove them from the pot and set aside to rest. Skim any excess fat off the surface of the sauce, then return the pot to the stovetop and simmer the sauce gently until it thickens slightly and concentrates in flavor.
7. Serve: Plate the short ribs and generously spoon the reduced sauce over the top. Garnish with fresh pomegranate seeds for a burst of color and texture. Serve immediately and enjoy!

Notes

• For even richer flavor, prepare this dish a day ahead and refrigerate overnight to let the flavors meld further.
• Serve accompanied by creamy mashed potatoes or polenta to soak up the delicious sauce.
• Make sure to brown the short ribs well for a deeper flavor in the final dish.
• You can substitute fresh rosemary with dried rosemary if unavailable, but reduce quantity to about 1 teaspoon.
• Use 100% pomegranate juice for the best flavor impact and natural sweetness.

Keywords: pomegranate short ribs, braised beef, savory sweet ribs, oven-braised short ribs, rosemary beef recipe