Braised Beef Short Ribs (Printable Version)
Tender beef short ribs slowly braised and glazed with flavorful pomegranate reduction.
# What You'll Need:
→ Beef
01 - 4 bone-in beef short ribs (about 2.5 lbs)
02 - Salt and freshly ground black pepper, to taste
→ Aromatics & Vegetables
03 - 2 tablespoons olive oil
04 - 1 large yellow onion, diced
05 - 2 medium carrots, peeled and chopped
06 - 2 celery stalks, chopped
07 - 4 garlic cloves, minced
→ Braising Liquid
08 - 1 cup dry red wine
09 - 2 cups beef broth
10 - 1 tablespoon tomato paste
11 - 2 sprigs fresh thyme
12 - 2 sprigs fresh rosemary
13 - 2 bay leaves
→ Pomegranate Glaze
14 - 1 cup pomegranate juice
15 - 2 tablespoons pomegranate molasses
16 - 2 tablespoons honey
17 - Seeds from 1 fresh pomegranate (for garnish)
18 - 2 tablespoons chopped fresh parsley (for garnish)
# How to Make It:
01 - Preheat oven to 325°F.
02 - Pat short ribs dry and season generously with salt and pepper.
03 - In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Brown short ribs on all sides, about 2–3 minutes per side. Transfer to a plate.
04 - In the same pot, add onion, carrots, and celery. Sauté for 5–6 minutes until softened and lightly caramelized. Stir in garlic and cook for 1 minute.
05 - Add tomato paste, stir, and cook for 1 minute. Pour in red wine, scraping up any browned bits from the bottom. Simmer for 3–4 minutes until slightly reduced.
06 - Return short ribs to the pot. Add beef broth, thyme, rosemary, and bay leaves. Liquid should come about halfway up the ribs.
07 - Cover with lid and transfer to preheated oven. Braise for 2.5–3 hours, or until meat is fork-tender.
08 - In a small saucepan, combine pomegranate juice, pomegranate molasses, and honey. Bring to a boil, then reduce heat and simmer until thickened and syrupy, about 15–20 minutes.
09 - When ribs are done, remove from oven. Discard herbs and bay leaves. Skim excess fat from sauce if desired. Arrange short ribs on a serving platter. Drizzle generously with pomegranate glaze. Garnish with pomegranate seeds and fresh parsley.
# Expert Tips:
01 -
- The pomegranate glaze adds this gorgeous tangy sweetness that cuts through all that rich beefy goodness
- Its one of those recipes that looks incredibly impressive but actually does most of the work itself in the oven
02 -
- Patting the meat completely dry before searing is non-negotiable for getting that proper crust
- Letting the glaze reduce long enough is what transforms it from a sauce into something that actually coats the meat
03 -
- Make this a day ahead and refrigerate overnight, the fat will solidify on top for easy removal
- The glaze can be made up to 3 days in advance and gently reheated before serving