Pomegranate Braised Short Ribs Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for the braising process.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://servedbynora.com/pomegranate-braised-short-ribs-recipe/
