These pomegranate braised short ribs are a treat! Slow-cooked until they’re super tender, they soak up all the delicious flavors from the sweet pomegranate juice.
Let’s be real; when the meat falls off the bone, it’s hard not to smile. I pair them with mashed potatoes for a cozy dinner. Yum!
Key Ingredients & Substitutions
Beef Short Ribs: These are essential for that deep, rich flavor. If you’re looking for a leaner cut, try chuck roast or brisket, but remember that they won’t be as tender. Bone-in adds richness, so if possible, stick with that.
Pomegranate Juice: Fresh juice brings a bright flavor, but bottled works too. For a non-pomegranate option, consider using cranberry juice mixed with a bit of lemon juice for acidity.
Spices: Ground cumin and smoked paprika give warmth and depth. If you’re out of smoked paprika, regular paprika with a dash of cayenne can substitute for a bit of heat. Ground coriander can also replace cumin for a different flavor profile.
Herbs: Fresh thyme is ideal, but if you use dried thyme, remember to cut the amount down to about a teaspoon. Fresh parsley or mint adds a nice touch for garnish, so don’t skip that!
How Do I Get Perfectly Tender Short Ribs?
Getting tender short ribs is all about low and slow cooking. It may seem long at about 2.5 to 3 hours, but it’s worth the wait! Here’s how to nail it:
- Sear the Ribs: Don’t skip searing; it locks in flavor. Make sure the pan is hot and dry for a good crust. Only do a few at a time to avoid steaming.
- Slow Braise: Once everything’s simmering, cover the pot tightly. This keeps moisture in and breaks down the meat, making it tender.
- Check for Tenderness: After 2.5 hours, check by pulling a rib. It should come apart easily. If not, give it more time.
Follow these steps, and you’ll be amazed at how flavorful and melt-in-your-mouth these short ribs become!
Pomegranate Braised Short Ribs
Ingredients:
- 3-4 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 medium onions, thinly sliced
- 4 cloves garlic, minced
- 1 ½ cups pomegranate juice (fresh or bottled)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 2-3 sprigs fresh thyme or 1 teaspoon dried thyme
- Fresh pomegranate seeds (arils) for garnish
- Fresh herbs for garnish (such as parsley or mint), chiffonade
Time Needed:
This delicious dish will take about 15 minutes to prep and around 2.5 to 3 hours to braise in the oven. When everything is simmering, you can just relax while the flavors come together!
Instructions:
1. Preheat and Prepare:
First, preheat your oven to 325°F (160°C). While that’s warming up, pat the short ribs dry using paper towels and season them generously with salt and black pepper.
2. Sear the Short Ribs:
In a large oven-safe Dutch oven or a heavy-bottomed pot, heat the vegetable oil over medium-high heat. When the oil is hot, sear the short ribs on all sides until they have a golden-brown crust, about 3-4 minutes per side. Once done, remove the ribs from the pot and set them aside on a plate.
3. Sauté the Onions and Garlic:
Lower the heat to medium and add the sliced onions to the pot. Sauté them until they become soft and translucent, which should take about 5-7 minutes. Then, stir in the minced garlic and cook for another 1-2 minutes, just until fragrant.
4. Add the Flavorful Mix:
Next, stir in the tomato paste, ground cumin, smoked paprika, and ground cinnamon. Cook this mixture for another 1-2 minutes to let the spices bloom and bring out their flavors.
5. Pour in the Liquids:
Now, pour in the pomegranate juice, beef broth, and balsamic vinegar. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—this adds so much flavor!
6. Nestle the Ribs:
Return the seared short ribs to the pot, and make sure they are nicely nestled into the liquid. Top them with the thyme sprigs.
7. Braise in the Oven:
Bring the liquid to a gentle simmer on the stovetop. Then cover the pot and transfer it to your preheated oven. Let it braise for about 2.5 to 3 hours. The short ribs should become tender and easily pull apart with a fork!
8. Finish Up:
Once they’re done, remove the short ribs from the pot and keep them warm. You can discard the thyme sprigs at this point. If you want a thicker sauce, you can reduce the braising liquid on the stovetop over medium heat until it thickens slightly.
9. Plate and Serve:
To serve, plate the short ribs and spoon the rich sauce over them. Garnish with fresh pomegranate seeds and chopped herbs for a nice pop of color and flavor. These ribs are wonderful paired with mashed potatoes, rice, or your favorite side dish.
Enjoy your tender, flavorful Pomegranate Braised Short Ribs!
Can I Use Different Cuts of Meat?
Yes, you can use chuck roast or brisket as alternatives, but keep in mind that these cuts may not be as tender as short ribs. The cooking time may vary, so check for tenderness as they cook.
How Do I Store Leftovers?
Store any leftover short ribs in an airtight container in the fridge for up to 3 days. You can reheat them gently in the microwave or on the stovetop with a splash of broth to keep them moist.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the entire dish a day in advance. Just let it cool completely before refrigerating. Reheat gently on the stovetop when ready to serve for the best flavor and texture.
What Can I Serve with Pomegranate Braised Short Ribs?
This dish pairs wonderfully with creamy mashed potatoes, fluffy rice, or even a side of roasted vegetables. A fresh salad would add a nice crunch and balance to the rich flavors!
