Pomegranate Braised Short Ribs Recipe
Introduction
Pomegranate braised short ribs are a rich and flavorful dish that combines tender slow-cooked beef with a tangy, slightly sweet sauce. This recipe is perfect for a comforting weekend dinner that feels special without being complicated.
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
- Step 1: Preheat your oven to 350°F (175°C). Heat the olive oil in a large Dutch oven over medium-high heat.
- Step 2: Season the short ribs with salt and pepper, then brown them thoroughly on all sides, about 8 to 10 minutes. Remove the ribs and set aside.
- Step 3: In the same pot, add the chopped onion and minced garlic. Cook for 2 to 3 minutes until softened and fragrant.
- Step 4: Pour in the pomegranate juice, balsamic vinegar, honey, and beef broth, stirring to combine all ingredients.
- Step 5: Return the short ribs to the pot, making sure they are submerged in the liquid. Stir in the fresh rosemary.
- Step 6: Bring the mixture to a simmer on the stovetop. 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 pulls away easily from the bone.
- Step 7: Remove the ribs from the pot and set aside. Skim any excess fat from the sauce, then return the pot to the stove and simmer the sauce slightly to thicken it.
- Step 8: Serve the short ribs with the thickened sauce poured over them, garnished with fresh pomegranate seeds for a burst of color and flavor.
Tips & Variations
- For extra depth, add a splash of red wine to the braising liquid along with the beef broth.
- If you don’t have fresh rosemary, dried rosemary can be used—reduce to one teaspoon as it is more concentrated.
- This dish pairs beautifully with creamy mashed potatoes or buttery polenta to soak up the rich sauce.
Storage
Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of beef broth if the sauce has thickened too much. This dish also freezes well for up to 2 months.
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 will work just fine. Adjust the cooking time slightly if needed, as boneless ribs may cook a bit faster.
Is there a substitute for pomegranate juice?
If you don’t have pomegranate juice, you can substitute with cranberry juice or a mix of grape juice and a splash of lemon juice to mimic the tartness.
PrintPomegranate Braised Short Ribs Recipe
This rich and flavorful Pomegranate Braised Short Ribs recipe features tender, slow-cooked beef ribs simmered in a tangy pomegranate and balsamic sauce, accented with fresh rosemary and honey. The ribs are browned to develop a deep crust, then braised low and slow in the oven until melt-in-your-mouth tender. Garnished with jewel-like pomegranate seeds, this dish offers a delightful balance of savory and sweet, perfect for an elegant dinner or special occasion.
- 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
Beef Ribs
- 4 bone-in beef short ribs
- Salt and freshly cracked pepper, to taste
- 1 tablespoon olive oil
Aromatics & Sauce
- 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
- Preheat and Brown: Preheat your oven to 350°F (175°C). Heat the olive oil in a large Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper, then brown them well on all sides, about 8 to 10 minutes total. This step develops a rich crust and deep flavor.
- Sauté Aromatics: Remove the browned ribs and set aside. In the same pot, add the chopped onion and minced garlic, cooking for 2 to 3 minutes until softened and fragrant, stirring occasionally.
- Add Liquids and Seasonings: Pour in the pomegranate juice, balsamic vinegar, honey, and beef broth. Stir thoroughly to combine and deglaze the pot, loosening any browned bits from the bottom.
- Return Ribs and Add Herbs: Carefully place the short ribs back into the pot, ensuring they are mostly submerged in the liquid. Add the chopped fresh rosemary and stir gently to distribute.
- Braise in Oven: Bring the mixture to a gentle simmer on the stovetop. Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise the ribs for 2 ½ to 3 hours, or until the meat is tender and pulls away easily from the bone.
- Finish Sauce: Once the ribs are cooked, remove them from the pot and set aside. Skim any excess fat from the surface of the sauce. Place the pot back on the stovetop over medium heat and simmer the sauce to reduce and thicken slightly, concentrating the flavors.
- Serve: Plate the short ribs and spoon the thickened pomegranate sauce over them. Garnish generously with fresh pomegranate seeds for a vibrant finish and added texture.
Notes
- For best results, use a heavy oven-safe Dutch oven or braising pot to ensure even heat distribution during cooking.
- You can substitute dried rosemary if fresh is unavailable, but reduce the amount by half.
- The dish pairs wonderfully with creamy mashed potatoes, polenta, or crusty bread to soak up the rich sauce.
- Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop or in the oven.
- For a slightly thicker sauce, mix a teaspoon of cornstarch with cold water and whisk into the simmering sauce.
Keywords: pomegranate, braised short ribs, beef ribs, slow cooked, oven braised, rosemary, fall apart meat, savory and sweet, hearty dinner
