Description
These Irresistibly Tender Pomegranate Braised Short Ribs are slow-cooked to perfection in a richly flavorful sauce made with pomegranate juice, red wine, and aromatic herbs. The result is melt-in-your-mouth beef ribs with a tangy, slightly sweet glaze that’s perfect for a comforting dinner or special occasion.
Ingredients
Scale
Meat
- 4 lb beef short ribs (choose well-marbled pieces for maximum tenderness and flavor)
Liquid Ingredients
- 2 cups pomegranate juice (pick 100% juice for a vibrant, tangy glaze)
- 1 cup red wine (opt for a fruity variety for delightful balance)
- 2 cups beef broth (homemade or low-sodium store-bought works well)
Aromatics & Seasonings
- 1 large onion (chopped, yellow onions work perfectly)
- 4 cloves garlic (minced, enhances flavor)
- 1/4 cup brown sugar (balances the tartness of the pomegranate)
- 2 tsps thyme (dried, fresh thyme can be used for more vibrancy)
- 1 tsp salt (highlights all the flavors beautifully)
- 1/2 tsp pepper (for warmth and character)
- Drizzle of oil (for browning the meat)
Instructions
- Preheat and Season: Preheat your oven to 325°F. While it warms, season the beef short ribs generously with salt and pepper to ensure maximum flavor penetration during cooking.
- Brown the Ribs: In a large, oven-safe pot, heat a drizzle of oil over medium-high heat. Brown the short ribs on all sides for about 5-7 minutes until they develop a beautiful caramelized crust, which adds depth to the dish.
- Sauté Aromatics: Remove the ribs and set aside. Add the chopped onion and minced garlic to the pot and sauté for 3-4 minutes until softened and fragrant, building the base of the sauce.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits stuck to the pan. This step enhances the flavor complexity of the braising liquid.
- Add Remaining Liquids and Seasonings: Stir in the pomegranate juice, brown sugar, thyme, and beef broth. Bring everything to a gentle simmer to meld the flavors.
- Return Ribs to Pot: Nestle the seared ribs back into the pot, making sure they are mostly submerged in the sauce for even braising.
- Braise in Oven: Cover the pot and place it in the preheated oven. Cook for 2.5 to 3 hours until the meat is fork-tender and falling off the bone.
- Thicken Sauce (Optional): For a thicker sauce, transfer the braising liquid to a saucepan and simmer over medium heat for 10-15 minutes until reduced to a luscious consistency.
- Serve and Garnish: Plate the ribs and generously spoon the glossy, rich sauce over them. Garnish with fresh pomegranate seeds if desired for an extra pop of color and flavor.
Notes
- Choose well-marbled short ribs for the best texture and flavor.
- Use 100% pomegranate juice to achieve a vibrant, authentic glaze.
- You can substitute fresh thyme for dried for a brighter herbal note.
- To make cleanup easier, use an oven-safe Dutch oven or heavy pot with a lid.
- Leftover ribs reheat beautifully and make excellent sandwiches the next day.
