Pomegranate Braised Short Ribs are juicy and tender, soaked in a sweet-tart pomegranate sauce that adds a delightful twist. Each bite is packed with flavor!
Perfect for impressing guests or a cozy night in, these ribs are sheer comfort. I love serving them over creamy mashed potatoes—pure happiness on a plate! 🍽️
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the show! Look for bone-in short ribs for the best flavor. If you’re short on time, you might try using boneless ribs, but they won’t have quite the same depth of flavor.
Pomegranate Juice: Fresh pomegranate juice is amazing, but bottled works too. Just ensure it’s unsweetened. If you’re unable to find pomegranate juice, cranberry juice can substitute in a pinch!
Onion and Garlic: Both are essential for building flavor. If you want a sweeter taste, substitute with shallots or leeks instead of onion. You could also use garlic powder if you’re out of cloves—just use less.
Balsamic Vinegar: It adds acidity and depth. If you’re out, red wine vinegar is a solid substitute. Apple cider vinegar may work, but will change the flavor a bit.
Spices: Ground cinnamon, cumin, and cayenne add wonderful warmth and complexity. Feel free to adjust spice levels to your liking, or omit the cayenne if you prefer less heat.
What’s the Best Way to Brown Short Ribs?
Browning the short ribs properly is vital for developing flavor. Here’s how to do it right:
- Start with a hot pan. Heat the vegetable oil until it shimmers, indicating it’s hot enough.
- Don’t crowd the ribs; work in batches if needed. If they’re too close together, they’ll steam instead of brown.
- Allow them to cook undisturbed for 3-4 minutes on each side until beautifully caramelized. This creates that rich flavor base!
- After browning, remove the ribs from the pot and let them rest while you sauté the onions. This gives them time to relax and ensures they stay juicy.
By following these tips, you’ll achieve tender, flavorful ribs that shine in your pomegranate sauce!
Pomegranate Braised Short Ribs
Ingredients You’ll Need:
- 4 to 5 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil (or olive oil)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 cup pomegranate juice (freshly squeezed or bottled, unsweetened)
- 1 cup beef broth or stock
- 1/4 cup balsamic vinegar or red wine vinegar
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar or honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper or smoked paprika (optional for heat)
- 1 bay leaf
- 1 cup pomegranate seeds (for garnish)
- Fresh herbs (such as parsley or mint) for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 2 ½ to 3 hours of cooking time in the oven. So overall, you’ll be looking at around 3 hours to have these delicious short ribs ready to enjoy!
Step-by-Step Instructions:
1. Preheat The Oven:
Start by preheating your oven to 325°F (160°C). This temperature will be perfect for slow-braising the ribs and making them tender.
2. Prepare The Short Ribs:
Pat the short ribs dry with paper towels, then season them generously with salt and pepper on all sides. This will enhance the flavor and help the ribs to brown nicely.
3. Brown The Ribs:
In a large Dutch oven or heavy ovenproof pot, heat the vegetable oil over medium-high heat. Once hot, add the short ribs and brown them all over. This usually takes about 3-4 minutes per side. Remove the ribs and set them aside for now.
4. Sauté The Aromatics:
In the same pot, add the finely chopped onion. Sauté until it becomes softened and golden brown, which will take about 5-7 minutes. Then, throw in the minced garlic and cook it for just one more minute until it’s fragrant.
5. Add The Flavorful Ingredients:
Stir in the tomato paste, ground cinnamon, ground cumin, and cayenne pepper or smoked paprika if you want a touch of heat. Let these cook together for 1-2 minutes to develop the flavors.
6. Combine The Liquids:
Pour in the pomegranate juice, beef broth, and balsamic vinegar. Add the brown sugar or honey, and stir everything together, bringing the mixture to a simmer.
7. Nestle Back The Ribs:
Return the browned short ribs to the pot. Ensure they are nestled into the liquid nicely. Add in the bay leaf for that extra flavor.
8. Braise In The Oven:
Cover the pot with a lid and transfer it to your preheated oven. Let them braise for 2 ½ to 3 hours, until the ribs are fork-tender and the sauce thickens up beautifully.
9. Finish And Serve:
Once cooked, carefully remove the short ribs from the pot and set them aside. Discard the bay leaf. If you want a thicker sauce, you can simmer it on the stovetop over medium heat until it becomes syrupy.
10. Garnish And Enjoy:
Spoon the pomegranate sauce generously over the short ribs. Top with fresh pomegranate seeds and sprinkle with optional fresh herbs like parsley or mint. Serve those ribs hot with creamy mashed potatoes, polenta, or your favorite side to soak up all that delicious sauce!
Enjoy your Pomegranate Braised Short Ribs—a delightful dish that combines rich flavors with a touch of sweetness!
Can I Use Frozen Short Ribs in This Recipe?
Yes, but be sure to thaw them completely before cooking! The best way is to leave them in the fridge overnight. If you’re short on time, you can use the cold water method: seal them in a bag and submerge them in cold water for quicker thawing.
Can I Prepare This Dish in a Slow Cooker?
Absolutely! After browning the ribs and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for about 4 hours until the ribs are tender. You may need to thicken the sauce on the stovetop afterward, as slow cookers tend to produce more liquid.
How Can I Make This Recipe Gluten-Free?
To keep it gluten-free, ensure that the balsamic or red wine vinegar you choose is gluten-free. Also, verify that your beef broth is gluten-free if you’re using store-bought. Most tomato paste is safe, but check labels just in case.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stovetop or in the microwave, stirring occasionally. You might want to add a splash of beef broth or water to keep the sauce moist!
