Pomegranate Braised Short Ribs are a sweet and tender delight! The rich flavor of the beef mixes beautifully with the tangy pomegranate, making every bite special.
I can’t resist the fall-off-the-bone tenderness of these ribs! Perfect for cozy dinners, and the pomegranate adds a fun twist. Trust me, your taste buds will thank you! 🍽️
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish! If you can’t find short ribs, chuck roast is an excellent alternative. Just cut it into larger pieces to mimic the short rib shape.
Pomegranate Juice: This gives the dish its signature flavor. If you’re in a pinch, cranberry juice can work as a substitute, but it may alter the taste slightly. Fresh pomegranate juice is the best, though!
Red Wine: I love using a dry red wine for depth of flavor. If you prefer not to use alcohol, vegetable broth or more beef broth can be added instead, and maybe a splash of vinegar for acidity.
Onion and Garlic: These aromatics build the base of the flavor. Shallots can be a sweeter alternative to onions, and garlic powder can be used if you’re out of fresh garlic.
What’s the Best Way to Brown Short Ribs?
Browning the meat properly is key to unlocking rich flavors. Follow these simple steps:
- Heat your pot over medium-high heat until hot, but not smoking.
- Pat the short ribs dry with a paper towel. This helps them brown better.
- Add olive oil to the pot and allow it to heat up. Then, place the ribs in the pot without crowding them—work in batches if needed.
- Brown each side for about 3-4 minutes until golden brown. Don’t rush this step; the caramelization adds depth.
Get ready for some delicious smells as the ribs brown! This process lays the groundwork for a flavorful dish.
Pomegranate Braised Short Ribs
Ingredients You’ll Need:
For the Ribs:
- 4 lbs beef short ribs, trimmed
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Aromatics:
- 1 large onion, chopped
- 3 cloves garlic, minced
For the Braising Liquid:
- 1 cup pomegranate juice
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar or honey
Herbs and Additional Flavor:
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
For Garnishing:
- 1 cup pomegranate arils (seeds)
- Fresh rosemary leaves
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare and then you’ll braise it in the oven for 2.5 to 3 hours. So plan for about 3 to 3.5 hours total, but most of that time is hands-off as it cooks! You’ll have plenty of time to relax while it transforms into a tender, flavorful meal.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 325°F (160°C) so it’s ready for the ribs when you’re done preparing everything.
2. Season the Ribs:
Take your short ribs and season them generously with salt and black pepper on all sides. This will ensure they are flavorful.
3. Brown the Short Ribs:
In a large heavy-bottomed ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. When the oil is hot, add the short ribs and brown them on all sides until they are deeply caramelized, about 3-4 minutes per side. Once browned, remove them from the pot and set them aside.
4. Sauté the Vegetables:
Add the chopped onion to the pot and cook, stirring occasionally, until the onions are softened and translucent—this should take about 5 minutes. Then, add the minced garlic and cook for another minute until it’s fragrant.
5. Create the Braising Liquid:
Next, stir in the tomato paste and cook for 1-2 minutes. Then, pour in the pomegranate juice, beef broth, and red wine (if you’re using it). Stir everything together while scraping up any delicious browned bits stuck to the bottom of the pot.
6. Add the Flavors:
Add in the brown sugar or honey, rosemary, thyme, and bay leaf. Bring this mixture to a simmer, and watch as those flavors meld together beautifully!
7. Nestle the Ribs In:
Now, return the browned short ribs to the pot and nestle them into the liquid. Ensure that the liquid comes about halfway up the ribs—this is what makes them deliciously tender during braising!
8. Braise in the Oven:
Cover the pot with a lid and place it in the oven. Let the ribs braise for 2.5 to 3 hours, or until they are fork-tender and nearly falling off the bone.
9. Finish the Ribs:
Once the ribs are tender, carefully remove them from the pot and set them aside on a serving dish. Discard the bay leaf and the herb sprigs.
10. Optional Sauce Reduction:
If you like, you can simmer the braising liquid on the stove to reduce and thicken it into a lovely sauce. Just adjust the seasoning with salt and pepper as needed.
11. Garnish:
Spoon the thickened sauce generously over the ribs. Then, add a handful of fresh pomegranate arils and a few rosemary leaves for a beautiful presentation.
12. Serve and Enjoy:
Serve the ribs hot, paired ideally with creamy mashed potatoes or roasted vegetables. Enjoy the rich, tangy flavors of this delightful dish!
Happy cooking! 🍽️
Can I Use a Different Cut of Beef?
Absolutely! If you can’t find beef short ribs, you can use chuck roast as a substitute. Just make sure to cut it into large chunks, as it will still need time to tenderize during braising.
What If I Don’t Have Pomegranate Juice?
If pomegranate juice is unavailable, cranberry juice can be used as a substitute, though the flavor may vary slightly. For the best taste, aim for fresh pomegranate juice if you can find it!
How Do I Store Leftovers?
Leftover Pomegranate Braised Short Ribs can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a pot on the stove or in the microwave, adding a splash of beef broth to keep them moist.
Can I Make This Recipe Ahead of Time?
Yes, you can braise the ribs a day in advance! Let them cool, then store them in the fridge. Reheat them gently on the stove over low heat before serving; the flavors will be even better the next day!
