Print

Pomegranate Short Ribs (Slow Braised) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 2 reviews

This Pomegranate Short Ribs recipe offers a succulent and richly flavored dish featuring slow-braised beef short ribs infused with aromatic Baharat spices, red wine, and tangy pomegranate molasses. Cooked low and slow in the oven until fall-apart tender, these ribs pair beautifully with creamy mashed potatoes or polenta and are garnished with fresh pomegranate seeds and chives for a vibrant finish.

Ingredients

Beef and Seasoning

  • 2 ½ lbs Beef short ribs (cut into 2 inch cubes)
  • 2 tsp Kosher salt
  • ½ tsp Black pepper
  • 1 tsp Vegetable oil (or light olive oil)

Aromatics

  • 1 Celery stalk (finely chopped)
  • 1 Carrot (finely chopped)
  • 1 Onion (finely chopped; yellow or white)
  • 3-5 Garlic cloves (minced)
  • 2 tsp Baharat spice blend (substitute with ¾ tsp cumin, ¾ tsp coriander, ½ tsp cinnamon)

Liquids and Herbs

  • 1 cup Red wine
  • 2 ½ cups Beef broth
  • 3 tbsp Pomegranate molasses (use 4 tbsp if you prefer a more sour flavor)
  • 5 Thyme sprigs
  • 2 Rosemary sprigs
  • 2 Sage sprigs
  • 2 Bay leaves

Garnish

  • Pomegranate seeds
  • Chives

Instructions

  1. Season and Sear the Beef: Generously season the beef short ribs with kosher salt and black pepper. Heat a large, heavy oven-safe pot over medium-high heat and add vegetable oil. When hot, sear the ribs on all sides until golden brown, about 2 minutes per side, working in batches to avoid overcrowding. Transfer the browned ribs to a plate and set aside.
  2. Preheat Oven and Sauté Aromatics: Preheat the oven to 350°F (175°C). Add the celery, carrot, onion, garlic, and Baharat spice blend to the pot. Sauté gently for a few minutes until vegetables soften and spices become aromatic, taking care not to let them brown.
  3. Deglaze: Pour in the red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot. These fond bits add concentrated flavor to the dish.
  4. Assemble the Braise: Add the beef broth, pomegranate molasses, thyme, rosemary, sage, and bay leaves to the pot. Nestle the seared short ribs back into the liquid, ensuring they are mostly submerged.
  5. Braise: Cover the pot with a tight-fitting lid and place it in the preheated oven. Slow-braise for 2½ to 3 hours until the meat is fall-apart tender. Check halfway through, adding a splash of beef broth if the liquid level appears low to prevent drying out.
  6. Serve: Serve the short ribs over creamy mashed potatoes or polenta, spooning some of the braising juices on top. Garnish with pomegranate seeds and chopped chives for a beautiful and flavorful finish.

Notes

  • For a more pronounced sour flavor, increase pomegranate molasses to 4 tablespoons.
  • If you don’t have Baharat, use the suggested cumin, coriander, and cinnamon blend.
  • Use a Dutch oven or any heavy, oven-safe pot with a tight lid to ensure proper braising.
  • Braising time may vary slightly depending on your oven and the size of the short rib pieces.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.

Find it online: https://cookedbygrace.com/pomegranate-short-ribs-slow-braised-recipe/