Pomegranate Braised Short Ribs Recipe (2024)

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These Pomegranate Braised Short Ribs are tender, insanely flavorful, fall of the bone perfection because they have baked away in glorious liquids and spices galore. The pomegranate flavor lends the perfect wintery tang and sweetness to this hearty dish that will impress anyone you serve it to, especially during the holidays.

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The Heart and Soul of this Pomegranate Braised Short Ribs Recipe

In my family, my Uncle BB is the Short Rib King. This is a title I happily bestow on him with honor and pride. He has crafted some of the best short ribs I have ever tasted. You know the kind: Tender, falling off the bone, and flavorful because they have baked away in liquids and spices galore. It gives you that comfort deep in your soul that you need on a cold winter’s night.

These short ribs are filled with those same qualities but with a fun winter twist. I’ve added pomegranate juice to bring these alive in the most incredible way! There is nothing better than seasonal cooking and baking, and this will become a winter and holiday entertaining classic for you for years to come!

Cuisine Inspiration: Middle Eastern Fusion
Primary Cooking Method: Braising
Dietary Info: Contains slight amounts of gluten but can be made gluten free
Key Flavor: Tangy Pomegranate with Rich, Meaty Undertones
Skill Level: Intermediate

Sweet Highlights:

Lip-smacking Flavor: Dive into the delicious merger of pomegranate’s tanginess and the rich taste of short ribs.
Tender Perfection: The braising process ensures each rib is tender and succulent.
Gluten-Free Goodness: All the taste, none of the gluten. A win-win for those with dietary needs!
Impress the Guests: This isn’t your everyday rib dish. Surprise and wow your dinner attendees.
Versatile Pairing: Pairs beautifully with a variety of side dishes from creamy mashed potatoes to a zesty quinoa salad. Choose your adventure!

Ingredients

There are multiple ingredients in this recipe that really bring the sensational flavors alive! The main ones that truly make a huge difference (because there are quite a few).

Beef Short Ribs (of course)
Bacon
Onion
Garlic
Pomegranate Juice
Beef Stock
Soy Sauce
Brown Sugar
Ginger

To begin this braised short ribs recipe, you must have some high quality beef short ribs. When shopping for short ribs, you want to make sure that you are getting some very meaty ribs! No one wants ribs that are full of fat but fat is essential to flavor so there must be some nice marbling there as well. The goal is to pick very meaty ribs that don’t have a lot of surface fat. Short ribs are cut from the chuck, or shoulder of the cow.

Tip 1: Here I used boned short ribs (you can use boneless) but according to Cooks Illustrated, you can replace with chuck roast if it isn’t available.

To really bring out intense flavor, I add bacon, onion, and garlic. The flavors are insanely incredible. The bacon grease adds an incredible base to the liquid that the meat will be braised in. Adding that foundation will allow your liquids to start with flavor so you don’t have to add much more.

How to Braise Short Ribs

Braising really starts with browning your meat. The short ribs are seasoned and seared in olive oil to give it a gorgeous color and also start that flavoring process. It also leaves incredible flavor in the pot that I use for the onions, garlic and bacon. We are talking insane flavors right there!!

Tip 2: Make sure you deglaze the bottom of that pot!

You want to make sure all of that incredible flavor is getting right back into your food and sauce.

The next part of braising is the slow cooking in liquids. A combination of pomegranate juice, beef stock and soy sauce really pick up all of that deglazing and adds even more flavor to the pot.

You will need incredible patience here. It takes hours, and I mean hours, to get those tender fall apart short ribs that most people are used to. You have to really let that sauce create something special and marry with the ribs, and you need to let those ribs tenderize.

Tip 3: Make ahead!

If you are planning to make for a holiday event or winter Sunday supper, start the process the night before. Honestly make the whole thing the night before and put in the fridge overnight! The fat will solidify on the top and you can scrape it off and then heat them through again.

They will be even better the NEXT DAY!!

How to Serve Braised Short Ribs

These braised short ribs are truly the star of the dinner show. However, you need some sides that will truly make this shine. Here are some recipes you can serve along with these:

Garlic Mashed Potatoes are always a win however….
Try GRITS! OMG these creamy, buttery grits are a win! Serve on a bed of these.
More of a rice fan? Try this Jollof Rice!
This Potato and Squash Gratin is sensational too! A nice change!
This Roasted Butternut Squash is also a lovely compliment to the short ribs.
And of course, you need veggies! Try these Collard Greens or Mustard Greens!

Other Braised Recipes to Try

Chipotle Short Ribs
co*ke Braised Short Ribs
Jamaican Oxtails
Italian Pot Roast
Mississippi Pot Roast
Beef Ribs
Classic Pot Roast

Pomegranate Braised Short Ribs Recipe

4.62 from 18 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 40 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 3 hours hours 10 minutes minutes

Servings: 8 servings

Calories: 416kcal

Author: Jocelyn Delk Adams

Ingredients

▢ 3 tbsp extra virgin olive oil
▢ 3 lbs beef short ribs about 6-7 bone in short ribs
▢ kosher salt and pepper to taste
▢ 1 medium onion chopped
▢ 3 bacon slices cut into smaller pieces
▢ 3 tsp minced garlic
▢ 2 tbsp all-purpose flour
▢ 2 1/2 cups pomegranate juice
▢ 1 1/2 cups beef stock
▢ 1/3 cup soy sauce
▢ 1/2 cup dark brown sugar packed
▢ 1/2 tsp ground ginger
▢ 3 sprigs fresh thyme
▢ Fresh parsley and pomegranate seeds for garnish Optional

Instructions

Preheat oven to 375 degrees. Add olive oil to large pot or dutch oven over medium high heat. Liberally season short ribs with salt and pepper to taste then add short ribs to the hot pot.
Sear ribs on all sides until golden brown. Once beef is finished searing, remove from pot, drain on paper towels, and place to the side. Using a knife, deglaze the bottom of the pan getting up all of the bits of deliciousness stuck to the bottom of the pot.
Next add chopped onion and bacon to pan and brown until onion is tender (about 6-8 minutes). Add garlic and only cook for 30 seconds. Sprinkle in flour and stir together and cook for about 2 minutes.
Pour in pomegranate juice, beef stock, and soy sauce then stir in brown sugar and ground ginger and whisk until everything is smooth. Add thyme sprigs then bring the braising liquid to a boil.
Once boiling, return beef short ribs to liquid, cover with top and place in the oven for 2 – 2½ hours or until ribs are completely tender (easily separated with a fork) and the liquid has thickened into a gravy that has stuck to the ribs.
At this point, there will be lots of fat that has rendered to the top from the ribs. You will want to scoop this out to remove it. If you have time, place the entire dutch oven in the fridge for a few hours and let the fat solidify. You can easily scoop it out then and place the oven right back on the heat to heat up. It also let’s the flavors intensify even more.

Notes

Here I used boned short ribs but you can use boneless or you can replace with chuck roast if it isn’t available.

Nutrition

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FAQs

Can you braise short ribs too long? ›

Don't Overcook the Beef.

Believe it or not, it is possible to braise short ribs for too long. While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy. There's a fine line, but it is there.

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What is the difference between short ribs and braising ribs? ›

When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, left as a section of meat (a "plate") containing three or four ribs or cut into individual ribs with meat attached, the short rib is known as an "English cut". They may also be known as barbecue ribs, braising ribs, or fancy cut ribs.

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Why are my braised short ribs tough? ›

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

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Why do you soak short ribs in water? ›

Soak ribs in cold water for 3 hours to remove excess blood from the meat.

Get More Info Here ›

Should short ribs be submerged when braising? ›

Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.

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Should you sear short ribs before braising? ›

First, brown or sear the ribs at a high temperature then cook them in liquid at a lower temperature for a longer period of time. This is an excellent cooking method for tougher cuts of meat that will become tender after prolonged cooking!

How much liquid do you use to braise short ribs? ›

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed.

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What temp do you braise short ribs at? ›

6Cover with the lid and place the Dutch oven in the oven. Cook at 350°F for 2 hours, then reduce the heat to 325°F and cook for 30 to 45 minutes more. The ribs should be fork-tender and falling off the bone. Remove the pan from the oven and allow it to sit, lid on, for at least 20 minutes before serving.

Why add vinegar to ribs? ›

The trick is so good, she says, she sometimes does it even with really fresh, beautiful ribs. Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor.

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Should you marinate short ribs? ›

Marinating also allows the meat to hold more liquid so the ribs won't dry out, whether you are grilling or smoking them. Plan on marinating the ribs for at least 12 hours or overnight for the best flavor. Offering a combination of sweet and spicy, this recipe includes honey as well as cayenne pepper.

Why boil short ribs before cooking? ›

Since ribs are pretty fatty and tough, many people will choose to boil their ribs to tenderize them - either parboiling for a short time or boiling for a longer time. This gets rid of some of the fat by rendering it out into the water, giving you a leaner rib.

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Do short ribs get more tender the longer you cook them? ›

Technically, you could eat these cuts with a quick cook like you do for a steak or a chop—but you wouldn't want to, because they'd be tough and chewy. But with a longer cook, time and heat break down the tough stuff (connective tissues), and the result is meltingly tender deliciousness.

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Can you slow cook short ribs too long? ›

Slow cooking is more forgiving than traditional braising in an oven, so it's difficult to overcook short ribs using this method. The longer the ribs cook, the more tender they become. At some point, they can become a bit mushy, but I've pushed the cooking time to 8 hours (on low) and they were still perfect!

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Does meat get more tender the longer you braise it? ›

The long, slow cook time helps develop flavor and turn even the toughest meat cuts fork-tender. One of the most popular types of braised beef is pot roast, which is usually a chuck or round roast with added vegetables. Lamb and pork are also delicious when braised.

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Can you overcook a braise? ›

The Takeaways. Yes, you can undercook and overcook a braise. Braising beef for less than two hours tends to yield a tough, rubbery result.