Description

These irresistibly tender pomegranate braised short ribs are cooked low and slow to achieve a melt-in-your-mouth texture. The vibrant pomegranate juice and red wine create a rich, tangy glaze that perfectly complements the savory beef. Enhanced with garlic, onion, thyme, and a hint of brown sugar, this dish offers a luxurious balance of flavors, ideal for a comforting yet elegant meal.

Ingredients

Scale

Beef Short Ribs

4 lb beef short ribs (choose well-marbled pieces for maximum tenderness and flavor)

Liquid Ingredients

2 cups pomegranate juice (pick 100% juice for a vibrant, tangy glaze)
1 cup red wine (opt for a fruity variety for delightful balance)
2 cups beef broth (homemade or low-sodium store-bought works well)

Vegetables & Aromatics

1 large onion (chopped, yellow onions work perfectly)
4 cloves garlic (minced, enhances flavor)

Seasonings & Sweeteners

1/4 cup brown sugar (balances the tartness of the pomegranate)
2 tsps thyme (dried, fresh thyme can be used for more vibrancy)
1 tsp salt (highlights all the flavors beautifully)
1/2 tsp pepper (for warmth and character)

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Instructions

Preheat and Season: Preheat your oven to 325°F (163°C). While the oven warms up, generously season the beef short ribs on all sides with salt and pepper to bring out their natural flavor.
Brown the Ribs: In a large, oven-safe pot or Dutch oven, heat a drizzle of oil over medium-high heat. Add the seasoned ribs and brown them on all sides for 5-7 minutes until they develop a beautiful caramelized crust, which adds depth to the final dish.
Sauté Aromatics: Remove the ribs and set aside. In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant, making sure to scrape up any browned bits stuck to the bottom to enrich the flavor.
Deglaze with Wine: Pour in the red wine, stirring and scraping the pot to loosen any remaining browned bits. This process infuses the sauce with rich, complex flavors.
Add Remaining Liquids and Seasonings: Stir in the pomegranate juice, brown sugar, thyme, and beef broth. Bring the mixture to a gentle simmer to combine the flavors.
Return Ribs to Pot: Place the browned short ribs back into the pot, arranging them so they are mostly submerged in the flavorful braising liquid.
Braise in Oven: Cover the pot with a lid and transfer it to the preheated oven. Let the ribs cook slowly for 2.5 to 3 hours until the meat becomes fork-tender and easily pulls away from the bone.
Reduce Sauce (Optional): For a thicker, more concentrated sauce, carefully remove the ribs and transfer the braising liquid to a saucepan. Simmer over medium heat for 10-15 minutes, reducing it to a rich glaze.
Serve: Plate the tender short ribs and generously spoon the glossy pomegranate sauce over them. Garnish with fresh pomegranate seeds for a burst of color and fresh flavor, if desired.

Notes

Choosing well-marbled short ribs ensures tenderness and rich flavor.
Use 100% pomegranate juice for the best vibrant tang without added sugars.
The brown sugar balances the acidity of the pomegranate and wine for a harmonious taste.
Fresh thyme can be substituted for dried to enhance the herbal aroma.
For a gluten-free version, confirm that beef broth and other ingredients contain no gluten additives.
Leftover ribs are excellent reheated and taste even better the next day as flavors meld.
Serve with creamy mashed potatoes, polenta, or roasted vegetables to soak up the delicious sauce.