Juicy Pomegranate Braised Short Ribs Recipe: Fall-Off-The-Bone Goodness

Crafting succulent pomegranate braised short ribs demands patience and culinary creativity that will surprise even seasoned home cooks.

Tender meat slowly simmers in a rich, complex sauce bursting with tangy fruit notes.

Mediterranean influences shine through each carefully developed layer of flavor.

Unexpected ingredients dance together, creating a remarkable dining experience that feels both sophisticated and comforting.

Wine adds depth while aromatic herbs complement the meat’s natural richness.

Fragrant spices weave magic into every tender bite, promising a meal that lingers in memory.

Let your kitchen become a canvas for this extraordinary culinary adventure.

Why These Short Ribs Steal the Spotlight

• Savor Sophisticated Flavor: The pomegranate braising technique transforms ordinary short ribs into a gourmet dish with complex, rich flavors that elevate your home cooking experience.
• Master Restaurant-Quality Cooking: This recipe allows home cooks to create professional-level cuisine with simple techniques, building confidence and culinary skills through an approachable method.
• Impress Dinner Guests: The stunning combination of pomegranate juice, herbs, and tender meat creates a show-stopping main course perfect for special gatherings and elegant dinner parties.
• Minimal Active Cooking Time: After initial browning and prep, the oven does most of the work, making this recipe incredibly convenient for busy home cooks who want delicious meals without constant monitoring.

What You’ll Need for Juicy Pomegranate Ribs

• Short Ribs: A flavorful and tender cut of beef that becomes incredibly succulent when slow-cooked.

• Onion, Garlic: Provide a deep, foundational flavor base that enhances the overall richness of the dish.

• Pomegranate Juice, Beef Broth, Balsamic Vinegar, Honey: Create a complex, sweet-tangy braising liquid that tenderizes the meat and builds a deep, layered sauce.
• Fresh Thyme, Rosemary: Add earthy and aromatic herbal notes that complement the richness of the short ribs.

• Salt, Pepper: Essential seasonings that bring out the natural flavors of the meat.
• Olive Oil: Used for browning the meat and sautéing the aromatics, adding a subtle depth to the dish.

• Fresh Herbs, Pomegranate Seeds: Provide a fresh, bright contrast to the rich and tender braised short ribs.

How to Braise to Deep, Bold Perfection

Step 1: Warm Up the Oven

Fire up your oven to a cozy 350°F, creating the perfect environment for transforming tough meat into a melt-in-your-mouth masterpiece.

Step 2: Season the Meat Generously

Sprinkle the short ribs with salt and pepper, ensuring every surface gets a flavor boost.

Step 3: Sear the Short Ribs

Heat olive oil in a hefty oven-safe pot over medium-high heat. Carefully place the short ribs in the sizzling pan, browning each side until a gorgeous golden crust forms.

This step locks in those incredible flavors and creates a stunning exterior.

Step 4: Create a Flavor Base

• Chopped onions
• Minced garlic

Sauté until they become soft and fragrant, releasing their delicious aromatics.

Step 5: Build the Braising Liquid

• Pomegranate juice
• Beef broth
• Balsamic vinegar
• Honey
• Fresh thyme
• Rosemary

Stir everything together, creating a rich, complex sauce that will transform the short ribs.

Step 6: Begin the Braising Process

Nestle the seared short ribs back into the liquid, ensuring they’re completely submerged.

Cover the pot with a tight-fitting lid.

Step 7: Slow Cook to Perfection

Slide the pot into the preheated oven and let the magic happen.

Braise for 2.5 to 3 hours until the meat becomes incredibly tender and starts to fall off the bone.

Step 8: Reduce the Sauce

Carefully remove the short ribs and place them on a serving platter.

Return the pot to the stovetop and simmer the sauce, reducing it by half to create a concentrated, glossy finish.

Step 9: Serve with Flair

Drizzle the reduced sauce over the short ribs.

Sprinkle with fresh herbs and a handful of bright pomegranate seeds for a pop of color and extra flavor.

Ribs Tips for Tender, Fall-Apart Flavor

• Use thick, well-marbled short ribs for maximum tenderness and rich flavor.
• Select fresh pomegranate juice for a brighter, more vibrant sauce compared to bottled versions.
• Rest the meat after braising to allow juices to redistribute, ensuring each bite remains succulent.
• Skim excess fat from the surface of the sauce before reducing to prevent a greasy texture.
• Swap honey with maple syrup for a different sweetness profile if desired, maintaining the same measurement.

Flavor Combos to Reinvent These Ribs

• Mediterranean Marvel: Replace pomegranate juice with red wine and add kalamata olives and sun-dried tomatoes for a Greek-inspired flavor profile.
• Spicy Southwest Sensation: Incorporate chipotle peppers, cumin, and replace honey with maple syrup to create a smoky, bold southwestern version.
• Asian Fusion Feast: Swap balsamic vinegar with rice vinegar, add soy sauce, ginger, and garnish with green onions for an exciting Asian-inspired rendition.
• Moroccan Spice Journey: Include ras el hanout spice blend, preserved lemons, and substitute some beef broth with orange juice for a North African-inspired transformation.

Perfect Pairings for Pomegranate Richness

• Pair Perfectly with Robust Red Wine: Select a full-bodied Cabernet Sauvignon or Syrah that matches the rich, deep flavors of the pomegranate braised short ribs, complementing the meat's tenderness and the sauce's complexity.
• Create Creamy Potato Companion: Whip up silky mashed potatoes or a smooth parsnip puree to balance the intense meat, absorbing the luxurious pomegranate reduction and providing a velvety textural contrast.
• Brighten with Fresh Salad: Craft a crisp arugula salad with toasted walnuts and light pomegranate seed garnish, cutting through the dish's richness and adding a fresh, peppery dimension that lifts the entire dining experience.

How to Store Braised Ribs Without Dry-Out

• Refrigerate: Store cooled short ribs in an airtight container for up to 3-4 days. Seal tightly and place in the coldest part of the refrigerator to maintain freshness and prevent bacteria growth.
• Freeze: Wrap individual portions in plastic wrap, then place in freezer-safe containers. Short ribs can be frozen for 2-3 months without losing flavor or texture.
• Reheat Oven: Preheat oven to 325°F. Place ribs in a baking dish, add a splash of broth to prevent drying, cover with foil, and warm for 20-25 minutes until heated through.
• Microwave Alternative: For quick reheating, use medium power in 1-minute intervals, stirring between each to distribute heat evenly and prevent tough meat.

Short Rib FAQs for a No-Fuss Feast

• Why use pomegranate juice in this recipe?

Pomegranate juice adds a tangy-sweet flavor that tenderizes the meat and creates a rich, complex sauce with deep, fruity undertones that complement the beef’s richness.

• Can I use a different cut of meat?

While short ribs work best, you can substitute with chuck roast or beef brisket, though cooking times might slightly vary depending on the meat’s thickness and marbling.

• What if I don't have fresh herbs?

Dried herbs are acceptable substitutes. Use about one-third of the amount of dried herbs compared to fresh herbs, as dried herbs have a more concentrated flavor profile.

• Is this recipe suitable for make-ahead meals?

Yes, braised short ribs actually taste better the next day as the flavors continue to develop and meld together, making them an excellent option for preparing in advance.

Pomegranate Braised Short Ribs Recipe

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4.8 from 29 reviews

• Total Time: 2 hours 55 minutes
• Yield: 4 1x

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Description

Succulent pomegranate braised short ribs showcase Mediterranean culinary magic, blending rich beef with tangy fruit notes. Slow-cooked elegance awaits when you savor these tender, glazed ribs that promise a memorable dining experience.

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Ingredients

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Meat:

• 4 bone-in short ribs

Cooking Fats and Seasonings:

• 2 tablespoons (30 milliliters) olive oil
• Salt, to taste
• Pepper, to taste

Liquid and Flavor Enhancers:

• 1 cup (240 milliliters) pomegranate juice
• 1/2 cup (120 milliliters) beef broth
• 2 tablespoons (30 milliliters) balsamic vinegar
• 1 tablespoon (15 milliliters) honey

Aromatics and Herbs:

• 1 onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped

Garnish:

• Pomegranate seeds
• Fresh herbs (rosemary, thyme)

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Instructions

1. Warm the oven to 350°F, preparing a spacious cooking environment for rich, tender meat.
2. Generously coat short ribs with robust seasoning, ensuring even salt and pepper coverage.
3. Select a heavy-bottomed, oven-safe pot and heat olive oil over medium-high temperature until shimmering.
4. Carefully sear short ribs, developing a deep golden-brown crust on all surfaces, approximately 4-5 minutes per side.
5. Transfer browned ribs to a temporary plate, preserving their caramelized exterior.
6. In the same pot, sauté diced onions and minced garlic until translucent and fragrant, releasing their aromatic essence.
7. Introduce pomegranate juice, beef broth, balsamic vinegar, honey, and fresh herb sprigs, creating a complex braising liquid.
8. Nestle seared short ribs back into the liquid, ensuring complete submersion for maximum flavor absorption.
9. Cover the pot securely and slide into the preheated oven for 2.5-3 hours, allowing slow, gentle cooking to transform meat into meltingly tender perfection.
10. Carefully remove ribs once they effortlessly pull apart with minimal resistance.
11. Concentrate remaining sauce over medium heat, reducing volume by half to intensify flavor profile.
12. Plate short ribs, drizzle with reduced sauce, and garnish with vibrant pomegranate seeds and fresh herb sprinkles for visual and gustatory appeal.

Notes

• Meat Selection Matters: Choose well-marbled, bone-in short ribs for maximum tenderness and rich flavor that melts in your mouth.
• Temperature Precision: Use a meat thermometer to ensure ribs reach an internal temperature of 195-205°F for perfect fall-apart texture.
• Liquid Depth Enhancement: Consider adding a splash of red wine or dark beer to intensify the braising liquid’s complexity and depth.
• Make-Ahead Magic: These short ribs taste even better the next day, so prepare in advance and reheat gently for an incredibly tender meal.

• Prep Time: 15 minutes
• Cook Time: 2 hours 40 minutes
• Category: Dinner, Appetizer
• Method: Braising
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 8 g
• Sodium: 300 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Protein: 35 g
• Cholesterol: 90 mg