These pomegranate braised short ribs are deliciously rich and tender, simmered in a sweet and tangy sauce. The pomegranate gives a lovely color and flavor to the dish!
Cooking these ribs feels like magic as they transform into a fork-tender delight. I love serving them with mashed potatoes to soak up that tasty sauce—yum!
Key Ingredients & Substitutions
Short Ribs: Beef short ribs are the star here. You can choose either flanken or English cut. If short ribs aren’t available, beef chuck can be used as a substitute, but adjust cooking times as needed for tenderness.
Pomegranate Juice: Fresh pomegranate juice brings vibrant flavor. If fresh isn’t available, you can use bottled juice, but check the label for no added sugars. Alternatively, cranberry juice can work in a pinch for a similar tartness.
Onions & Garlic: These aromatics build the foundation of flavor. Yellow onions are my favorite, but sweet onions can work nicely too. You can replace fresh garlic with garlic powder (about 1/8 teaspoon per clove) if needed, but fresh is better for flavor.
Balsamic Vinegar: This adds depth; however, red wine vinegar or apple cider vinegar can be suitable substitutes. Just remember to adjust the sweetness in the sauce slightly if using a more acidic vinegar.
How Do You Ensure the Ribs Are Tender and Flavorful?
To achieve tender, flavorful ribs, the secret lies in slow braising. This method lets the collagen break down, making the meat melt-in-your-mouth delicious.
- Start by searing the ribs for rich flavor. Don’t rush; let them get nicely browned!
- Make sure to simmer the sauce gently. Cooking slowly at low temperatures for 2.5 to 3 hours is key—this allows the flavors to meld beautifully, and the meat gets tender.
- Reducing the sauce at the end helps to intensify flavors. Taste and adjust seasoning to balance the sweetness from the pomegranate and sugar.
Enjoy your meal with creamy mashed potatoes or fresh bread to soak up all that delicious sauce!
Pomegranate Braised Short Ribs
Ingredients You’ll Need:
For the Ribs:
- 3 to 4 pounds beef short ribs (flanken or English cut)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
For the Sauce:
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup pomegranate juice (preferably fresh)
- 1/2 cup beef broth
- 1/4 cup balsamic vinegar
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar or honey
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper (optional, for heat)
For Garnish:
- 1 cup pomegranate seeds
- Fresh parsley or cilantro, chopped
How Much Time Will You Need?
You’ll need approximately 15 to 20 minutes for prep and browning, followed by 2.5 to 3 hours of braising time. This gives you tender and flavorful ribs that are perfect for impressing family or friends!
Step-by-Step Instructions:
1. Prep the Ribs:
Start by patting the short ribs dry with paper towels. This helps them sear beautifully. Season them with salt and black pepper all over to boost the flavor.
2. Brown the Ribs:
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it’s nicely shimmering. Add the short ribs in batches—don’t overcrowd the pot—so they can brown evenly. Sear them for about 3-4 minutes on each side, or until they’re a nice golden brown. Once done, remove the ribs from the pot and set aside.
3. Cook the Aromatics:
Still in the same pot, lower the heat to medium and add the chopped onion. Sauté until it gets soft and translucent, roughly 5 minutes. Then, add the minced garlic and cook for an additional minute, just until it’s fragrant.
4. Deglaze & Build the Sauce:
Next, stir in the tomato paste and let it cook for about 2 minutes, allowing the flavors to meld. Pour in the pomegranate juice, beef broth, and balsamic vinegar. Scrape the bottom of the pot to unstick any delicious brown bits. Then, stir in the brown sugar, cinnamon, cumin, allspice, and if you like it spicy, the cayenne pepper. Bring everything to a simmer.
5. Braise the Ribs:
Return the short ribs to the pot, making sure they’re nestled into the sauce. Cover with a lid and reduce the heat to low. Let it simmer gently for 2.5 to 3 hours. The goal is that the meat becomes very tender and falls off the bone with ease.
6. Finish the Sauce:
Once the ribs are tender, carefully remove them from the pot and set them aside. Increase the heat to medium-high and let the sauce reduce until it thickens to your liking, which should take about 10 minutes. Taste and adjust any seasoning with salt and pepper if necessary.
7. Serve:
Return the ribs to the pot, allowing them to soak up all that delicious sauce. Transfer the glazed short ribs to a serving platter. Garnish generously with fresh pomegranate seeds and chopped parsley or cilantro for a lovely pop of color.
8. Enjoy:
Serve these hearty ribs hot! They go wonderfully with creamy mashed potatoes, polenta, or just some crusty bread to soak up that amazing sauce. Enjoy your delicious creation!
This recipe guarantees tender, richly flavored ribs with the tangy sweetness of pomegranate, making it an elegant and satisfying dish for any occasion!
Can I Use Different Cuts of Meat for This Recipe?
Yes! While beef short ribs are traditional for this dish, you can also use beef chuck or brisket. Just adjust the cooking time, as chuck may require slightly longer to become fork-tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them on the stovetop or in the microwave until heated through. Adding a splash of broth can help revive the sauce’s texture.
Can I Prepare This Ahead of Time?
Absolutely! You can braise the short ribs a day in advance. After cooking, let them cool, then refrigerate. Reheat them gently on the stovetop before serving to allow the flavors to meld again. They’ll be just as delicious!
What Can I Serve with Pomegranate Braised Short Ribs?
These ribs pair beautifully with creamy mashed potatoes, polenta, or even a simple side of roasted vegetables. Crusty bread also works well to soak up the savory sauce!
