Braised Beef Short Ribs (Printable)
Slowly braised beef short ribs with a tangy pomegranate glaze and aromatic herbs for a hearty main course.
# What You 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 & Garnish
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 with paper towels and season generously with salt and pepper on all sides.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned, about 8 minutes total. Remove ribs and set aside on a plate.
04 - Add onion, carrots, and celery to the same pot. Sauté until softened and beginning to caramelize, about 5 minutes. Add garlic and cook 1 minute more until fragrant.
05 - Stir in tomato paste and cook for 2 minutes to deepen flavor. Pour in red wine, scraping up browned bits from the bottom of the pot. 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 gentle simmer.
07 - Cover with lid and transfer to oven. Braise for 2 to 2.5 hours, until meat is fork-tender and pulls easily from the bone.
08 - Remove ribs and set aside, tented with foil to keep warm. Strain cooking liquid through a fine mesh strainer, discarding solids. Skim excess fat from the surface.
09 - In a small saucepan, combine 1 1/2 cups of strained braising liquid, pomegranate molasses, and honey. Bring to a simmer over medium heat and reduce until thickened to a syrupy glaze, about 10 to 15 minutes.
10 - Return ribs to the Dutch oven or arrange on a serving platter. Brush generously with pomegranate glaze. Garnish with pomegranate seeds and parsley. Serve hot.
# Expert Tips:
01 -
- The meat falls apart at the slightest touch of a fork after spending hours in a low oven.
- The pomegranate glaze hits that perfect sweet-tart balance that cuts through all the richness.
02 -
- Do not rush the sear or skip it because that browned flavor is what makes the final sauce taste restaurant-quality.
- The glaze can go from perfect to burnt quickly so watch it closely in those last few minutes of reduction.
03 -
- If the glaze becomes too thick just whisk in a splash of water or more strained braising liquid.
- The ribs are done when a fork slides in with zero resistance like soft butter.