pomegranate-braised short ribs

photo by Jennifer Jeanne Adams

pomegranate-braised short ribs

A hearty and satisfying dish that’s perfect served over anything that can sop up all the juices from the short ribs. Mashed potatoes, polenta, or a creamy parsnip purée all work well to balance out the richness of the short ribs.

  • 6 pounds bone-in beef short ribs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4 tablespoons extra virgin olive oil, divided
  • 1 large onion, thickly sliced
  • 3 celery stalks (plus some leaves), washed and chopped
  • 2 carrots, washed, peeled, and cut into 1/4-inch-thick rounds
  • 4 cloves garlic, minced
  • 6 sprigs fresh thyme, chopped
  • 2 tablespoons flour
  • 1 1/2 cups red wine
  • 4 cups pomegranate juice
  • 1/2-1 cup pomegranate seeds, for garnish, optional
  1. Allow short ribs to sit at room temperature for 10-15 minutes.
  2. Preheat oven to 300°F.
  3. Pat dry short ribs and season on all sides with salt and pepper. 
  4. Heat 2 tablespoons oil in a large Dutch oven (with a tight-fitting lid) over medium-high heat. Brown ribs on all sides, in batches if necessary. Remove pan from heat and transfer short ribs to a large plate. Drain oil from pan and carefully wipe out pan. 
  5. Place pan back over medium heat and add remaining 2 tablespoons oil. Add onion, celery, and carrots and cook until softened, 10-15 minutes. Season with salt and pepper. Add garlic and thyme and cook for another 1-2 minutes. Stir in flour and cook until incorporated, another 1-2 minutes. Slowly add wine to deglaze pan, scraping up brown bits from bottom of pan. Add pomegranate juice and bring to a boil. 
  6. Once boiling, reduce heat to low, and return short ribs to pan (along with any accumulated juices). Cover pan and transfer to oven. Cook for approximately 3 hours (check every hour and add more liquid, if needed), until meat is tender and falls off bone.
  7. Using a slotted spoon, carefully transfer short ribs to a large platter. Skim off fat from top of sauce (or transfer to a fat separator, let sit briefly, and then discard fat). Place Dutch oven over medium-high heat and bring to a boil. Cook until sauce is reduced and thickened, about 10 minutes. Transfer to serving bowls and garnish with a few pomegranate seeds (if using).  

Serves 4-6.


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