Name: Pomegranate‑Braised Short Ribs
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
Ingredients: 4 bone-in beef short ribs; 1 tablespoon olive oil; 1 large yellow onion, chopped; 2 cloves garlic, minced; 1 cup pomegranate juice; ¼ cup balsamic vinegar; 1 tablespoon honey; 2 cups beef broth; 1 tablespoon fresh rosemary, chopped; Salt and freshly cracked black pepper, to taste; 2 tablespoons pomegranate seeds (for garnish)

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Rich, savory, and deeply flavorful, these Pomegranate‑Braised Short Ribs are slow-cooked to tender perfection in a luscious pomegranate and balsamic glaze. The sweet-tart balance of the sauce enhances the richness of the beef, creating a showstopping dish that’s perfect for cozy dinners or special occasions. I love pairing this with creamy mashed potatoes or fluffy rice to soak up every drop of the glossy sauce.

Pomegranate‑Braised Short Ribs

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 bone-in beef short ribs

1 tablespoon olive oil

1 large yellow onion, chopped

2 cloves garlic, minced

1 cup pomegranate juice

¼ cup balsamic vinegar

1 tablespoon honey

2 cups beef broth

1 tablespoon fresh rosemary, chopped

Salt and freshly cracked black pepper, to taste

2 tablespoons pomegranate seeds (for garnish)

Directions

I preheat the oven to 350°F (175°C).

I season the short ribs generously with salt and pepper.

In a large Dutch oven, I heat the olive oil over medium-high heat, then brown the short ribs on all sides, which takes about 8–10 minutes. Once browned, I set them aside.

In the same pot, I sauté the chopped onion and garlic until softened, about 2–3 minutes.

I pour in the pomegranate juice, balsamic vinegar, honey, and beef broth, stirring to combine and scraping up the browned bits from the bottom.

I return the short ribs to the pot, making sure they’re mostly submerged in the liquid, then add the chopped rosemary.

I bring everything to a simmer, cover the pot, and place it in the oven to braise for 2½ to 3 hours, until the meat is fork-tender.

Once done, I remove the short ribs and skim off any excess fat from the sauce. If needed, I simmer the sauce on the stovetop to thicken it slightly.

I serve the ribs with the rich sauce spooned over and garnish with fresh pomegranate seeds.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

Calories per serving: ~550 kcal

Variations

Wine Infusion: Sometimes I swap part of the beef broth with a dry red wine for added depth.

Spiced Twist: I like adding a pinch of cinnamon or allspice to the braising liquid for a warm, aromatic note.

Herb Change-Up: If I’m out of rosemary, I’ve used thyme or even sage for a different herbal profile.

Fruit Accent: For an extra sweet-tart punch, I sometimes toss in a handful of dried cranberries during the last hour of braising.

Bone-Out Option: I’ve also tried this with boneless short ribs, which works well for a more elegant presentation.

Storage/Reheating

I store leftover short ribs in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the leftovers even more delicious. To reheat, I warm them gently in a covered saucepan over low heat, adding a splash of broth or water if the sauce has thickened too much. They also reheat beautifully in the oven at 300°F (150°C) for about 20–25 minutes. For longer storage, I freeze the cooked ribs (with sauce) for up to 3 months—just thaw overnight in the fridge before reheating.

FAQs

How do I know when the short ribs are done?

I check if the meat is fork-tender and easily pulls apart. That’s the best indicator that the ribs are perfectly braised and ready.

Can I make this recipe in a slow cooker?

Yes, I’ve adapted this for the slow cooker by browning the meat and sautéing the aromatics first, then cooking on low for 7–8 hours or on high for 4–5 hours.

What can I serve with pomegranate-braised short ribs?

I love serving them over creamy mashed potatoes, buttery polenta, or rice. Roasted root vegetables also pair beautifully with the rich sauce.

Can I use boneless short ribs?

Absolutely. I’ve made this dish with boneless short ribs, and it turns out just as tender and flavorful. I just reduce the cooking time slightly—usually by about 30 minutes.

Is there a substitute for pomegranate juice?

If I don’t have pomegranate juice, I sometimes use cranberry juice or a mix of red grape juice with a splash of lemon for a similar tart-sweet profile.

Conclusion

This Pomegranate‑Braised Short Ribs recipe is one I turn to when I want a comforting, luxurious dish that’s both rustic and refined. The sweet-tart glaze, melt-in-your-mouth beef, and ease of preparation make it a true winner for both weeknight indulgence and holiday tables. Once I tried it, it quickly became one of my go-to recipes for impressing guests and treating myself to something special.

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Pomegranate‑Braised Short Ribs

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Author: Cheryl
Total Time: 3 hours 15 minutes
Yield: 4 servings
Diet: Halal

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Description

Rich, savory, and deeply flavorful, these pomegranate-braised short ribs are slow-cooked in a luscious pomegranate and balsamic glaze until fall-off-the-bone tender. Perfect for cozy dinners or special occasions.

Instructions

Preheat the oven to 350°F (175°C).
Season the short ribs generously with salt and pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 8–10 minutes, then set them aside.
In the same pot, sauté the chopped onion and garlic until softened, about 2–3 minutes.
Pour in the pomegranate juice, balsamic vinegar, honey, and beef broth. Stir to combine and scrape up browned bits from the bottom.
Return the short ribs to the pot, ensuring they’re mostly submerged in the liquid. Add the chopped rosemary.
Bring to a simmer, cover the pot, and transfer to the oven. Braise for 2½ to 3 hours, until the meat is fork-tender.
Remove the short ribs from the pot and skim off any excess fat from the sauce. Simmer the sauce on the stovetop if it needs thickening.
Serve the ribs with the sauce spooned over and garnish with fresh pomegranate seeds.