Pomegranate Braised Short Ribs Recipe

Introduction

Pomegranate braised short ribs offer a rich, flavorful twist on a classic comfort dish. The sweet-tart pomegranate juice combined with balsamic vinegar and rosemary creates a beautifully balanced sauce that tenderizes the beef to perfection. This recipe is ideal for a cozy dinner or special occasion.

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 your oven to 350°F (175°C). Heat olive oil in a large Dutch oven over medium-high heat.
2. Step 2: Season the short ribs with salt and pepper, then brown them on all sides in the hot oil, about 8 to 10 minutes. Remove the ribs and set aside.
3. Step 3: In the same pot, add the chopped onion and minced garlic. Cook for 2 to 3 minutes until softened and fragrant.
4. Step 4: Pour in the pomegranate juice, balsamic vinegar, honey, and beef broth. Stir everything to combine well.
5. Step 5: Return the short ribs to the pot, making sure they are mostly submerged in the liquid. Add the chopped rosemary and stir gently.
6. Step 6: Bring the mixture to a simmer on the stovetop, then cover the pot and transfer it to the preheated 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: Remove the ribs from the pot and set aside. Skim any excess fat from the sauce, then return it to the stovetop and simmer gently to thicken slightly.
8. Step 8: Serve the short ribs with the sauce spooned over top, garnished with fresh pomegranate seeds for a bright, colorful finish.

Tips & Variations

• Use a heavy-bottomed Dutch oven or oven-safe pot for even heat distribution during braising.
• Add a splash of red wine alongside the pomegranate juice for deeper flavor complexity.
• For a smoky touch, consider sprinkling smoked paprika on the ribs before browning.
• Serve with creamy mashed potatoes or roasted root vegetables to soak up the delicious sauce.

Storage

Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat until heated through, adding a splash of broth if the sauce has thickened too much. You can also freeze the cooked ribs and sauce for up to 2 months; thaw overnight in the refrigerator 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 though bone-in ribs tend to provide more flavor and moisture during braising.

What can I substitute for pomegranate juice if I can’t find it?

You can substitute with cranberry juice or a mix of grape juice and a splash of lemon juice to mimic the sweet-tart flavor of pomegranate juice.

Pomegranate Braised Short Ribs Recipe

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4.8 from 112 reviews

Tender and flavorful beef short ribs braised in a rich and tangy pomegranate sauce, enhanced with balsamic vinegar, honey, and fresh rosemary. This comforting dish is perfect for a cozy dinner and is garnished with fresh pomegranate seeds for a burst of freshness and color.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Short Ribs

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

Sauce and Aromatics

• 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
• 2 tablespoons pomegranate seeds, for garnish

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 pepper. Brown them on all sides for about 8-10 minutes to develop flavor and color. Remove ribs and set aside.
3. Sauté Aromatics: In the same pot, add the chopped onions and minced garlic. Cook for 2-3 minutes until they soften and become fragrant, scraping up any browned bits from the bottom.
4. Add Liquids and Flavorings: Pour in the pomegranate juice, balsamic vinegar, honey, and beef broth, stirring well to combine all ingredients. Return the short ribs to the pot, making sure they are mostly submerged in the liquid. Add the fresh rosemary and give everything a gentle stir.
5. Braise in Oven: Bring the mixture to a simmer on the stovetop. Then cover the pot with a lid and transfer it to the preheated oven. Let the short ribs braise for 2 ½ to 3 hours, or until the meat is tender and falls easily off the bone.
6. Finish the Sauce: Carefully remove the ribs from the pot and set them aside. Skim off any excess fat from the sauce and return the pot to the stovetop. Simmer the sauce until it thickens slightly, concentrating the flavors.
7. Serve: Plate the short ribs and drizzle with the thickened pomegranate sauce. Garnish with fresh pomegranate seeds for a touch of sweetness and vibrant color. Serve hot and enjoy!

Notes

• You can substitute fresh rosemary with dried rosemary if needed, but reduce the amount by half.
• If pomegranate juice is unavailable, a blend of cranberry juice and a splash of lemon juice can be used as an alternative.
• For a richer sauce, you can reduce the braising liquid further on the stovetop after removing the meat.
• This dish pairs wonderfully with creamy mashed potatoes, polenta, or roasted root vegetables.
• Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully.

Keywords: pomegranate braised short ribs, beef short ribs recipe, braised beef, pomegranate sauce, oven-braised meat, comfort food