Braised Beef Short Ribs

Winter had dragged on for weeks when my friend Sarah cancelled our dinner plans last minute, leaving me with three kilograms of short ribs and nowhere to be. I threw everything into the Dutch oven with whatever was in the fridge, including that pomegranate juice I'd bought for cocktails and never used. Three hours later, my entire apartment smelled like something I'd encounter at a restaurant I couldn't actually afford. Sarah showed up anyway when she caught wind of what was happening, and we ate standing up in the kitchen while snow fell outside the window.

I made this for my dad's birthday one year because he's impossible to shop for and will happily eat anything that involves meat and patience. He took one bite, went silent for a full minute, then asked if there was any left in the pot. Now it's the only thing he actually requests, and I've learned to always make extra because the leftovers somehow taste even better the next day.

Ingredients

• Beef short ribs, bone in: bone-in adds incredible depth to the braising liquid and protects the meat during long cooking
• Yellow onion: forms the aromatic foundation with carrots and celery
• Carrots and celery: classic mirepoix base that builds savory depth
• Garlic cloves: mince them yourself because pre-minced never develops the same sweetness
• Beef stock: homemade is ideal but any good quality stock will work beautifully
• Dry red wine: something you'd actually drink matters because the flavor concentrates during braising
• Pomegranate juice: adds brightness and acidity that cuts through all that rich meat
• Balsamic vinegar: deepens the glaze and helps create that syrupy consistency
• Tomato paste: concentrate the flavor by cooking it with the vegetables
• Fresh thyme: woody herbs hold up better than delicate ones during long braising
• Bay leaves: remove them before serving but don't skip them
• Pomegranate molasses: this is the secret to that restaurant quality glaze
• Honey: balances the tartness and helps the glaze cling to the meat
• Pomegranate seeds: these aren't just pretty, they pop with fresh juice against the rich glaze
• Fresh parsley: brings a bright, herbal finish to cut through all the richness

Instructions

Sear the ribs until they're deeply browned:

Get your oven going at 160°C first, then pat those ribs completely dry because wet meat won't develop proper color. Season them generously with salt and pepper, heat olive oil in your Dutch oven until it's shimmering, and brown them on every single side. This takes about eight minutes total, and don't rush it because those browned bits are going to make your sauce incredible.

Build your flavor base:

Pull the ribs out and add your onion, carrots, and celery to that same pot. Cook them for about five minutes until they're softened and starting to smell amazing, then toss in the garlic for just one minute. Stir in your tomato paste and let it cook for two full minutes because raw tomato paste tastes metallic and cooked tomato paste tastes like heaven.

Deglaze and assemble everything:

Pour in the red wine and use your wooden spoon to scrape up every single browned bit from the bottom of the pot. Let this simmer for three minutes while you breathe in the aroma. Add the beef stock, pomegranate juice, balsamic vinegar, thyme, bay leaves, and put the ribs back in. Bring everything to a gentle simmer.

Braise until fork tender:

Put the lid on and slide the whole thing into your preheated oven. Walk away for two to two and a half hours. Check at the two hour mark by testing if a fork slides in and out of the meat like it's butter. If it meets any resistance, give it more time.

Create the glaze:

Lift the ribs out and tent them with foil so they stay warm while you work. Strain all that cooking liquid through a fine mesh strainer and discard the vegetables because they've given everything they have to give. Skim off the fat that rises to the top. Measure out about one and a half cups of the liquid and combine it with the pomegranate molasses and honey in a small saucepan. Simmer this until it thickens into a syrupy glaze, about ten to fifteen minutes.

Finish and serve:

Put the ribs back into your Dutch oven or arrange them on a beautiful platter. Brush them generously with that glossy glaze until they look like something from a magazine. Scatter fresh pomegranate seeds and parsley all over the top. Serve this hot and watch people's faces when they cut into it.

Save

This recipe has become my go-to for dinner parties because it looks impressive but most of the work happens hands-off in the oven. Last Christmas I made six racks because my family kept requesting seconds and thirds. There's something about bringing this to the table, all glossy and garnished, that makes people feel celebrated.

Make It Ahead

You can braise the ribs up to two days in advance, which actually improves the flavor. Let them cool completely in the braising liquid before refrigerating. The fat will solidify on top, making it incredibly easy to skim off before you reheat and glaze. I've done this for parties and finished the glazing step right before guests arrive, which reduces stress enormously.

Choosing The Right Wine

Don't grab the cheapest cooking wine at the store because you really can taste the difference. Use a decent cabernet or merlot that you'd be happy drinking. The alcohol cooks off but the wine's characteristics concentrate, so if you start with something harsh, your sauce will taste harsh. I keep a few backup bottles in the pantry specifically for braising.

Serving Suggestions

Creamy mashed potatoes are the classic choice because they soak up all that incredible sauce like nothing else. Polenta works beautifully too and feels a bit more elegant. I've also served this over creamy grits, wide egg noodles, or even roasted root vegetables when I want something lighter.

• A simple green salad with sharp vinaigrette cuts through the richness beautifully
• Crispy roasted broccoli or broccolini adds texture and color
• Crusty bread is essential because you'll want to get every drop of that glaze

Save

There's something deeply satisfying about making a dish that looks this impressive but relies mostly on time and patience rather than tricky techniques. Enjoy the process and the way your entire apartment will smell while this cooks.

Recipe Questions & Answers

→ How do I achieve tender beef short ribs?

Slow braising at a low oven temperature ensures the ribs become fork-tender by breaking down connective tissues over 2 to 2.5 hours.

→ What is the purpose of the pomegranate glaze?

The glaze adds a tangy-sweet finish that complements the rich meat, balancing flavors with pomegranate molasses and honey.

→ Can I substitute beef stock for another liquid?

Beef stock provides depth, but you may replace it with vegetable or chicken stock for variation, though flavor will slightly differ.

→ What sides pair well with this dish?

Creamy mashed potatoes or polenta offer a smooth texture that harmonizes well with the tender ribs and glaze.

→ Is it possible to add extra flavor layers?

Adding a strip of orange peel during braising introduces citrus notes, enhancing the overall aroma and complexity.