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Pomegranate Short Ribs

Celebrate the season with these tender pomegranate braised short ribs. Slow-cooked in red wine, pomegranate juice, and warm spices, this holiday centerpiece is easy and impressive.

Prep Time: 20 minutes    Cook Time: 3 hours    Total Time: 3 hours 20 minutes    Total Servings: 6


Ingredients

  • 5 lbs. bone-in short ribs 
  • 2 Tablespoons avocado oil 
  • Kosher salt and black pepper to taste 
  • 2 yellow onions sliced 
  • 6 cloves garlic minced 
  • 1 cup red wine (I used a red blend) 
  • 2 cups pomegranate juice 
  • 2 rosemary sprigs 
  • 4-6 sage leaves 
  • 2 cinnamon sticks 
  • 1 cup pomegranate arils for serving

Cooking

  1. Preheat the oven to 325°F. Arrange the oven rack to the lower third position. 
  2. Heat the oil in a large Dutch oven over medium-high heat. Pat the short ribs dry with paper towels and season generously with salt and pepper. Sear the short ribs on all sides until deeply golden brown, 3-4 minutes on each side. Work in batches as needed because overcrowding the pan will steam the beef rather than crisp. Remove to a clean cutting board or plate. 
  3. Turn the heat down to medium, add a splash of red wine, and scrape the brown bits off the bottom. Add the onions and garlic and cook for 4-5 minutes to soften. Add the short ribs back to the pot. 
  4. Pour the remaining red wine and the pomegranate juice on top and bring the mixture to a simmer over medium-high heat. Add the herbs and cinnamon sticks, cover, and place in the preheated oven.
  5. Cook for 3 hours, until the beef is tender and falls apart easily with a fork. Remove from oven and rest in the pot covered for 20 minutes. Serve with fresh pomegranate arils.

Variations: 

  • Alcohol-Free: Skip the wine and use beef broth or additional pomegranate juice. 
  • Herbal Swap: Use sage or parsley instead of rosemary and thyme for a different flavor profile. 
  • Spice it Up: Add a pinch of cayenne pepper or smoked paprika to the braising liquid for a little heat. 
  • Citrus Twist: Include orange zest in the braise for a bright, tangy note. 
  • Different Cuts: Use a chuck roast and cook it in the slow cooker for 8-10 hours on low if short ribs aren’t available. Use 1 cup of pomegranate juice instead of 2.

SAFE HANDLING TIPS: 

  • Wash hands with soap and water before cooking and always after touching raw meat. 
  • Separate raw meat from other foods. 
  • Wash all cutting boards, utensils, and dishes after touching raw meat. 
  • Do not reuse marinades used on raw foods. 
  • Wash all produce prior to use. 
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. 
  • Cook Ground Beef to 160°F as measured by a meat thermometer. 
  • Refrigerate leftovers promptly. 


For more information on degrees of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness 


For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

what molly made

I’m Molly, the self-taught cook and baker, photographer and blogger behind What Molly Made. On WMM I share easy-to-make and healthy recipes and love incorporating real, seasonal and whole ingredients whenever possible. My goal is to help people use food as a means to designing a better, healthier and more connected life. 

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