Braised Beef Short Ribs (Printable)
Slow-braised beef ribs glazed with sweet and tangy pomegranate for a tender, flavorful dish.
# What You'll Need:
→ Meats
01 - 3.3 lbs beef short ribs, bone-in
→ Vegetables & Aromatics
02 - 1 large yellow onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 4 garlic cloves, minced
→ Liquids
06 - 2 cups beef stock
07 - 1 cup dry red wine
08 - 3/4 cup pomegranate juice
09 - 1 tbsp balsamic vinegar
→ Seasonings & Other
10 - 2 tbsp olive oil
11 - 2 tbsp tomato paste
12 - 2 tsp fresh thyme leaves
13 - 2 bay leaves
14 - 1 tsp ground black pepper
15 - 1 1/2 tsp kosher salt
→ Glaze
16 - 1/2 cup pomegranate molasses
17 - 2 tbsp honey
18 - Seeds from 1/2 pomegranate
19 - 2 tbsp chopped fresh parsley
# Directions:
01 - Preheat oven to 325°F.
02 - Pat beef short ribs dry and season generously with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until browned, about 8 minutes. Remove ribs and set aside.
04 - Add onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes. Add garlic and cook 1 minute more.
05 - Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping up browned bits. Simmer 3 minutes to reduce slightly.
06 - Add beef stock, pomegranate juice, balsamic vinegar, thyme, bay leaves, and return ribs to the pot. Bring to a simmer.
07 - Cover with lid and transfer to oven. Braise for 2 to 2.5 hours, until meat is fork-tender.
08 - Remove ribs and set aside, tented with foil. Strain cooking liquid, discarding solids. Skim excess fat.
09 - In a small saucepan, combine strained braising liquid (about 1.5 cups), pomegranate molasses, and honey. Bring to a simmer over medium heat and reduce until thickened to a syrupy glaze, about 10-15 minutes.
10 - Return ribs to the Dutch oven or a serving platter. Brush generously with pomegranate glaze. Garnish with pomegranate seeds and parsley. Serve hot.
# Expert Advice:
01 -
- The pomegranate glaze creates this gorgeous ruby finish that makes everyone think you spent hours planning something fancy
- Braising turns tough, inexpensive cuts into meat that literally falls off the bone
02 -
- Don't rush the searing step or skip it, because that initial browning is where most of the flavor comes from
- Let the meat rest with foil before glazing so the glaze doesn't just slide right off
03 -
- Pat the meat absolutely dry before searing because any moisture will steam instead of brown
- Don't crowd the pot when searing, work in batches if necessary so the meat actually browns