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.

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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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.

Notes

Swap part of the beef broth with dry red wine for added depth.

Add a pinch of cinnamon or allspice for a spiced twist.

Use thyme or sage instead of rosemary for a different herbal note.

Add dried cranberries during the last hour of braising for extra sweetness.

Boneless short ribs work well and reduce cook time slightly.

Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Reheat gently on the stovetop or in the oven at 300°F (150°C).

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 short rib with sauce
Calories: 550
Sugar: 10g
Sodium: 450mg
Fat: 35g
Saturated Fat: 14g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 18g
Fiber: 1g
Protein: 40g
Cholesterol: 120mg