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Pomegranate Braised Short Ribs Recipe

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★★★★★

5 from 558 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://hannahdelgado.com/pomegranate-braised-short-ribs-recipe/