Description
These melt-in-your-mouth Pomegranate Braised Short Ribs are a true comfort food delight. The meat is seared to lock in the flavor, then braised in a rich, pomegranate-infused sauce until it’s fall-off-the-bone tender. The result is a deeply satisfying and flavorful main dish that’s perfect for a cozy family dinner or a special occasion.
Ingredients
– 3 pounds bone-in beef short ribs
– 1 onion, diced
– 4 garlic cloves, minced
– 2 cups pomegranate juice
– 2 cups beef broth
– 2 tablespoons tomato paste
– 2 tablespoons balsamic vinegar
– 2 tablespoons brown sugar
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Preheat the oven to 325°F.
2. Pat the short ribs dry with paper towels and season them all over with salt and pepper.
3. Heat a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of oil and sear the short ribs on all sides until they’re nice and browned, about 3-4 minutes per side.
4. Remove the short ribs from the pot and set them aside. Add the onions to the pot and cook for 5 minutes, stirring occasionally, until they’re softened and lightly browned.
5. Add the garlic and cook for 1 minute, until fragrant.
6. Pour in the pomegranate juice, beef broth, tomato paste, balsamic vinegar, and brown sugar. Stir to combine and scrape up any browned bits from the bottom of the pot.
7. Return the short ribs to the pot and add the bay leaves and thyme. Bring the mixture to a simmer.
8. Cover the pot and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is very tender and falling off the bone.
9. Remove the pot from the oven and transfer the short ribs to a serving platter. Discard the bay leaves.
10. Taste the braising liquid and adjust the seasoning with salt and pepper as needed.
11. Serve the Pomegranate Braised Short Ribs immediately, spooning the sauce over the top. Garnish with fresh thyme or parsley, if desired. Enjoy!
Notes
– For maximum flavor, sear the short ribs well before braising.
– The braising time can vary depending on the size and thickness of your short ribs. The meat should be very tender and easily falling off the bone when done.
– Serve the Pomegranate Braised Short Ribs with mashed potatoes, roasted vegetables, or a fresh salad for a complete and satisfying meal.
– Leftovers will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Prep Time: 15
- Cook Time: 180
- Category: Main Course
- Method: Braising
- Cuisine: American