Braised Beef Short Ribs (Printable)
Tender short ribs slowly braised with spices and glazed with a bright, tangy pomegranate reduction.
# What You Need:
→ Beef
01 - 4 bone-in beef short ribs (about 2.5 lbs)
02 - Salt and freshly ground black pepper, to taste
→ Aromatics & Vegetables
03 - 2 tablespoons olive oil
04 - 1 large yellow onion, diced
05 - 2 medium carrots, peeled and chopped
06 - 2 celery stalks, chopped
07 - 4 garlic cloves, minced
→ Braising Liquid
08 - 1 cup dry red wine
09 - 2 cups beef broth
10 - 1 tablespoon tomato paste
11 - 2 sprigs fresh thyme
12 - 2 sprigs fresh rosemary
13 - 2 bay leaves
→ Pomegranate Glaze
14 - 1 cup pomegranate juice
15 - 2 tablespoons pomegranate molasses
16 - 2 tablespoons honey
17 - Seeds from 1 fresh pomegranate (for garnish)
18 - 2 tablespoons chopped fresh parsley (for garnish)
# Directions:
01 - Preheat oven to 325°F. Pat short ribs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 2–3 minutes per side. Transfer to a plate.
02 - In the same pot, add onion, carrots, and celery. Sauté for 5–6 minutes until softened and lightly caramelized. Stir in garlic and cook for 1 minute.
03 - Add tomato paste, stir, and cook for 1 minute. Pour in red wine, scraping up any browned bits from the bottom. Simmer for 3–4 minutes until slightly reduced.
04 - Return short ribs to the pot. Add beef broth, thyme, rosemary, and bay leaves. Liquid should come about halfway up the ribs. Cover with lid and transfer to preheated oven. Braise for 2.5–3 hours, or until meat is fork-tender.
05 - In a small saucepan, combine pomegranate juice, pomegranate molasses, and honey. Bring to a boil, then reduce heat and simmer until thickened and syrupy, about 15–20 minutes.
06 - When ribs are done, remove from oven. Discard herbs and bay leaves. Skim excess fat from sauce if desired. Arrange short ribs on a serving platter. Drizzle generously with pomegranate glaze. Garnish with pomegranate seeds and fresh parsley.
# Expert Tips:
01 -
- The meat collapses at the touch of a fork after hours of gentle heat, and the glaze gives you that sticky-sweet contrast that makes people close their eyes when they taste it.
- It feels extravagant without demanding professional technique, the kind of dish that convinces guests you planned this weeks ago.
02 -
- If your pomegranate glaze reduces too far it becomes bitter and sticky as tar, and I have had to start over more than once because I walked away to answer the door.
- The ribs can rest in their braising liquid for up to an hour if your timing is off, just keep them warm and they will only improve.
03 -
- Brown the ribs in batches even if it annoys you, crowding the pot steams the meat instead of searing it and you lose that crucial fond.
- Make the glaze a day ahead and refrigerate it, it thickens beautifully and one less task during service keeps you calm.