Pomegranate Braised Short Ribs are a tasty way to enjoy tender meat with a sweet twist! The rich sauce made from pomegranate juice gives the dish a lovely color and flavor that’s hard to resist.
When the ribs are done cooking, they practically fall off the bone! I love serving them with mashed potatoes to soak up that delicious sauce. It’s comfort food at its best! 🥰
Key Ingredients & Substitutions
Beef Short Ribs: This cut is crucial because it becomes tender during cooking. You can substitute with beef chuck roast if short ribs aren’t available, but you’ll miss that classic rib flavor.
Pomegranate Juice: Look for unsweetened juice for the best flavor. If you can’t find it, cranberry juice can work in a pinch. Just balance with less sugar since cranberry juice is more tart.
Balsamic Vinegar: It adds depth to the sauce. If you don’t have it, red wine vinegar can work, although the flavor will be slightly different. You could also use apple cider vinegar for a fruity note.
Herbs: Fresh rosemary and sage make a lovely duo here. If you only have dried herbs, use about a third of the amount, as dried herbs are more potent. Thyme is also a great substitute!
What’s the Best Way to Brown Short Ribs?
Getting that beautiful brown crust on the ribs enhances flavor. Here’s how to do it right:
- Dry the ribs with paper towels—moisture prevents browning.
- Heat oil in the pot until it shimmers. Too cool, and the meat will steam instead of sear.
- Add ribs in batches, allowing enough space to brown properly. Don’t crowd them!
- Cook for 3-4 minutes per side until a deep brown crust forms.
Don’t rush this step; the caramelization improves the overall taste of your dish dramatically!
Pomegranate Braised Short Ribs
Ingredients You’ll Need:
- Beef: 4 lbs beef short ribs
- Seasoning: Salt and freshly ground black pepper, to taste
- Cooking Oil: 2 tablespoons vegetable oil
- Vegetables: 1 large onion, finely chopped
- 3 cloves garlic, minced
- Pomegranate Juice: 1 cup (unsweetened)
- Broth: 1 cup beef broth
- Tomato Paste: 2 tablespoons
- Balsamic Vinegar: 1/4 cup
- Sweetener: 2 tablespoons brown sugar or honey
- Herbs: 2 sprigs fresh rosemary
- 3-4 fresh sage leaves
- Spices: 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Garnish: Seeds from 1 pomegranate; fresh herb sprigs (rosemary or sage)
How Much Time Will You Need?
This delicious Pomegranate Braised Short Ribs recipe will take about 30 minutes for preparation and 2.5 to 3 hours of cooking time in the oven. In total, you should plan for approximately 3 to 3.5 hours of your time to enjoy this comforting meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (165°C). This ensures it’s hot enough for the slow braising process.
2. Prepare the Ribs:
Pat the short ribs dry with paper towels to help them brown better. Season them generously with salt and black pepper to enhance the flavor.
3. Brown the Short Ribs:
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the short ribs in batches, browning on all sides for about 3-4 minutes per side until they are deep and caramelized. Once browned, remove them from the pot and set aside.
4. Sauté the Vegetables:
Reduce the heat to medium, add the chopped onion to the pot, and sauté until it becomes soft, about 5 minutes. Then, stir in the minced garlic and cook for an additional minute until fragrant.
5. Add Tomato Paste:
Stir in the tomato paste and continue cooking for another 1-2 minutes to mellow the raw flavor.
6. Incorporate Liquids:
Pour in the pomegranate juice, beef broth, and balsamic vinegar, stirring well to combine. Make sure to scrape any browned bits from the bottom of the pot as these add great flavor.
7. Season the Sauce:
Add in the brown sugar or honey, ground cumin, ground cinnamon, crushed red pepper flakes (if using), alongside the rosemary and sage leaves. Stir everything together.
8. Nestle the Ribs:
Return the browned short ribs back to the pot. They should be nestled in the liquid so that it comes about two-thirds of the way up the sides of the ribs; add more broth or water if necessary to achieve this.
9. Start Braising:
Bring the mixture to a simmer on the stovetop. Once it’s bubbling gently, cover the pot and transfer it to the preheated oven.
10. Cook Until Tender:
Braise the ribs in the oven for 2.5 to 3 hours, or until the meat is so tender that it’s falling off the bone. You can check for tenderness by poking a rib with a fork.
11. Rest the Ribs:
Once cooked, carefully remove the short ribs from the pot and place them on a serving platter. Discard the rosemary and sage stems at this point.
12. Thicken the Sauce (if needed):
If the sauce is too thin, return the pot to the stove over medium heat and let it simmer until it thickens to your desired consistency.
13. Serve with a Garnish:
Spoon the rich sauce over the short ribs. Finish by sprinkling fresh pomegranate seeds and garnishing with herb sprigs for a beautiful presentation.
14. Choose Your Side:
These flavorful ribs are perfect served over creamy mashed potatoes, polenta, or any of your favorite sides. Enjoy every delicious bite!
Dig into your rich, tender pomegranate braised short ribs, bursting with savory and sweet flavors, and share with loved ones for a perfect meal!
Can I Use Different Cuts of Beef for This Recipe?
While short ribs are ideal for their flavor and tenderness, you can substitute with beef chuck roast or brisket. Just ensure you adjust the cooking time as these cuts might take longer or shorter to become tender.
What Can I Use Instead of Pomegranate Juice?
If you don’t have pomegranate juice on hand, unsweetened cranberry juice is a good alternative. You could also mix equal parts of grape juice and lemon juice for a similar flavor profile.
Can This Dish Be Made Ahead of Time?
Absolutely! You can prepare the short ribs and sauce in advance, let them cool, and store them in the fridge for up to 3 days. Reheat gently on the stovetop or in the oven before serving to maintain tenderness.
How Should I Store Leftovers?
Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. To maintain moisture, you can keep the sauce with the ribs. Reheat gently when ready to enjoy again!