This dish features tender short ribs slowly cooked in a sweet and tangy pomegranate sauce. It’s rich, juicy, and perfect for special dinners!
When I serve these ribs, the sauce is always the star. I love to spoon it over mashed potatoes, soaking up every last drop. Who can resist that? 😋
Key Ingredients & Substitutions
Short Ribs: Bone-in beef short ribs are ideal for this dish as they become tender and flavorful when braised. If you’re looking for a budget option, you might consider chuck roast, though the cooking time will vary.
Pomegranate Juice: Fresh pomegranate juice is perfect for a vibrant flavor, but you can substitute store-bought juice if that’s easier. If you’re trying to reduce sugar, look for a no-sugar-added version.
Balsamic Vinegar: This adds depth and a bit of sweetness. If you don’t have it, red wine vinegar can work as a substitution. You can also use apple cider vinegar for a different twist.
Spices: The cumin, cinnamon, and allspice create a fantastic aroma and warmth. Feel free to play with the spices based on your preference. For a kick, a pinch of cayenne could be nice!
What’s the Best Way to Deglaze the Pot?
Deglazing is vital for capturing all those tasty bits stuck to the bottom of the pot, enhancing your sauce’s flavor. Here’s how to do it:
- After sautéing the onions and garlic, add your pomegranate juice and beef broth while the pot is on medium heat.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. Those bits are packed with flavor!
- Let the liquid boil for a moment to reduce slightly before adding the remaining ingredients.
This technique not only enhances flavor but also makes cleanup easier!
Pomegranate Braised Short Ribs
Ingredients You’ll Need:
For the Braised Short Ribs:
- 4 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 medium onions, thinly sliced
- 4 cloves garlic, minced
For the Sauce:
- 1 cup pomegranate juice (preferably fresh)
- 1/2 cup beef broth
- 1/4 cup balsamic vinegar
- 2 tbsp tomato paste
- 1 tbsp brown sugar or honey
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
For Garnish:
- Fresh herbs (such as tarragon or parsley), chopped
- Seeds from 1 pomegranate
How Much Time Will You Need?
This recipe will require about 20 minutes of preparation time and roughly 3 hours of cooking time in the oven, leading to a total of about 3 hours and 20 minutes. The result? Tender, juicy short ribs packed with flavor—not to mention all the delightful aromas filling your kitchen!
Step-by-Step Instructions:
1. Prepping the Oven and Ribs:
Start by preheating your oven to 325°F (160°C). While it warms up, pat the short ribs dry using paper towels. This step is key—getting them nice and dry helps achieve a good sear. Generously season each rib with salt and freshly ground black pepper to enhance their flavor.
2. Searing the Short Ribs:
Next, heat the olive oil in a large, ovenproof heavy pot or Dutch oven over medium-high heat. Once it’s hot, add the short ribs in batches, being careful not to overcrowd the pot. Sear them until they’re beautifully browned on all sides—this should take about 3-4 minutes per side. Once done, remove them and set aside on a plate.
3. Cooking the Onions and Garlic:
Lower the heat to medium and toss the sliced onions into the pot. Cook, stirring occasionally, until they soften and turn golden—this will take around 8-10 minutes. After that, add the minced garlic and let it cook for an additional minute, filling your kitchen with a delightful aroma!
4. Creating the Sauce:
Time to bring everything together! Stir in the pomegranate juice, beef broth, balsamic vinegar, tomato paste, brown sugar, and the spices (cumin, cinnamon, allspice). Make sure to scrape the bottom of the pot to deglaze it, incorporating all those tasty bits into your sauce.
5. Braising the Ribs:
Return the short ribs to the pot, nestling them deep into the sauce. Bring the liquid to a gentle simmer, then cover the pot with a lid and transition it into the preheated oven. Let the ribs braise for about 3 hours or until the meat is tender and easily falls off the bone.
6. Finishing Touches:
Once the cooking time is up, carefully take the pot out of the oven. Gently transfer the ribs to a serving plate. If desired, skim off any excess fat from the sauce and simmer it on the stove for a few minutes to thicken it up.
7. Serving:
Pour the luscious sauce over the ribs, making sure they are well coated. Garnish your dish with freshly chopped herbs and sprinkle those beautiful pomegranate seeds on top for a pop of color. Serve hot alongside your choice of rice, mashed potatoes, or roasted vegetables for a full and satisfying meal!
Enjoy the rich, tangy, and slightly sweet flavors of this luscious pomegranate braised short ribs dish!
Can I Use Different Cuts of Meat?
Yes! While beef short ribs are ideal for this dish due to their marbling, you can substitute with chuck roast or similar cuts. Just be aware that the cooking time may vary as those cuts can be less fatty.
Is There a Way to Make This Recipe Ahead of Time?
Absolutely! You can prepare the dish up to the braising stage, cool it completely, and then refrigerate it for up to 2 days. When ready to serve, just reheat gently in the oven or on the stovetop until heated through.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep them for longer, you can freeze the ribs and sauce together for up to 3 months. Just thaw overnight in the fridge before reheating.
What Are Some Great Side Dishes to Serve With This?
This dish pairs well with creamy mashed potatoes, fluffy rice, or even roasted vegetables. A fresh salad can also provide a nice contrast to the rich flavors of the ribs!
