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Pomegranate Braised Short Ribs

Heavenly Pomegranate Braised Short Ribs for Comfort Food Bliss

Pomegranate Braised Short Ribs are a savory and sweet one-pot meal perfect for cozy dinners.
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Prep Time 20 minutes
Cook Time 3 hours
Cooling Time 10 minutes
Total Time 3 hours 30 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 3 lbs Bone-in Beef Short Ribs Use chuck roast as a substitute if needed
  • 1 tsp Black Pepper Adjust to taste for spice preference
  • 2 medium Yellow Onions Substitute with shallots for a milder flavor
  • 4 cloves Garlic Use more for a stronger flavor
For the Sauce
  • 2 tbsp Honey Maple syrup can be used as a substitute
  • 1 cup Dry White Wine or Broth Use chicken broth or vegetable broth if avoiding alcohol
  • 1 cup Pomegranate Juice Use pomegranate molasses for a concentrated flavor
  • 2 tbsp Tamari or Soy Sauce Use gluten-free tamari for gluten-sensitive diets
  • 2 tbsp Fresh Thyme Dried thyme can be substituted, using a lesser quantity
  • 1 leaf Bay Leaf Remove before serving
  • 1 tsp Chili Flakes Adjust according to taste
For Finishing Touches
  • 2 tbsp Salted Butter Can use olive oil for a dairy-free option
  • 10 leaves Fresh Sage Leaves Thyme may be used in place if preferred
  • 2 tbsp Toasted Sesame Seeds
  • 1 cup Pomegranate Seeds/Arils

Equipment

  • Dutch oven or braiser

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Gather ingredients and a large oven-safe braiser or Dutch oven.
  2. Season the short ribs with black pepper and add sliced onions and chopped garlic to the braiser. Drizzle with honey.
  3. Pour in wine or broth, pomegranate juice, and tamari/soy sauce. Add thyme, bay leaf, and chili flakes, then stir well and cover.
  4. Braise the covered ribs in the oven for 2.5 to 3 hours until fork-tender.
  5. Increase oven temperature to 400°F (200°C). Remove the lid, toss ribs in the sauce, and caramelize for 15-20 minutes.
  6. Allow ribs to cool slightly, shred the meat, and mix back into the sauce. Drain excess grease if desired.
  7. Melt butter in a skillet, add sage leaves and fry until crispy. Enhance with chili flakes and salt.
  8. Serve ribs over rice or mashed potatoes and garnish with crispy sage leaves, sesame seeds, and pomegranate seeds.

Nutrition

Serving: 1ribsCalories: 450kcalCarbohydrates: 12gProtein: 35gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 105mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

Consider marinating the short ribs overnight in the sauce for enhanced flavor. Drain excess grease before serving to avoid richness.

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