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

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

Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.

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Can you braise short ribs too long? ›

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.

How much liquid do I need for braised short ribs? ›

Lower the heat if things start to burn. Reduce the mixture by half. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.

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How do you know when braised short ribs are done? ›

Using a leave-in probe thermometer like ChefAlarm^® will help us know when to take the meat from the oven. Ribs like these won't be done until they hit a temperature of about 203°F (95°C), so stick the probe into the thickest part of the largest rib and set the high-temp alarm.

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What is the best way to tenderize beef short ribs? ›

Braising, which is actually slow simmering (after browning in a bit of oil or butter), brings irresistibly tender and boldly flavored results to this meaty cut of beef. Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them.

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Do you have to brown short ribs before cooking? ›

Short Ribs & Braising:

You don't need any special equipment to braise ribs. 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!

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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.

Learn More Now ›

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.

What is the best liquid for braising? ›

You can use just about any liquid you happen to have on hand; white or red wine, vinegar, vermouth, beer, stock, or even water all work. Those little browned bits add an intense depth and richness to the braising liquid, making the finished dish even more flavorful.

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What is the best liquid to braise beef with? ›

Braising liquid is traditionally stock and wine; however, beer emphasizes other flavors in meats. Stock emphasizes the meat flavor, while wine and beer diversify the profile. Wine works in any braise, increasing depth, nuance and acidity.

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Should I braise with lid on or off? ›

Keep the lid on when braising meat, as it needs moist heat over a long period of time to break down the collagen and connective tissues for fork-tender results. "Pot covered, the ingredient you are braising gets continuously bathed in these steaming and simmering liquids, which the item flavors in turn," says Welsh.

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What are the most common mistakes in braising? ›

These braising mistakes are easy to make, but just as easy to avoid.

You're Using the Wrong Cut Of Meat. ...
You're Not Searing. ...
You're Not Using Enough Liquid. ...
You're Not Bringing It to a Simmer First. ...
You're Not Checking Your Meat. ...
You're Not Letting the Meat Rest.

Jan 17, 2019

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Why are my braised short ribs chewy? ›

If your ribs are chewy, you either forgot to remove the membrane from the back of the ribs or you didn't cook them long enough. If your ribs are dry, you likely cooked them too hot and fast.

How many short ribs per person? ›

The ideal short rib serving size varies by the weight of the short rib pieces and the style they're cut in, but you can estimate that you'll need between one to three short ribs per person. You'll want to serve each person approximately one pound of bone-in short ribs.

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Why are my beef short ribs so tough? ›

Because of the connective tissue in this cut, short ribs are less tender than other cuts of meat. However, short ribs also have great flavor because of the ratio of fat, bone, and meat.

What causes short ribs to be tough? ›

If your ribs are chewy, you either forgot to remove the membrane from the back of the ribs or you didn't cook them long enough. If your ribs are dry, you likely cooked them too hot and fast. Luckily, there are a few things you can do to fix dry and chewy ribs.

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How do you keep short ribs moist? ›

To keep ribs moist while smoking on a grill or oven, use a spray bottle to mist them with liquid (e.g., apple juice) every 20-30 minutes. Consider brining or marinating beforehand, maintaining a consistent temperature, and wrapping the ribs in foil to trap steam.

Does cooking beef ribs twice make it more tender? ›

It's wonderful if you can cook them to extreme tenderness, but even better if you can get a little crunch to the same bite. The trick to making this happen is cooking them twice. Once for the soft and gentle braise, then a blast under the broiler to shock the outsides into a crustified state.