Pomegranate Braised Short Ribs
User Reviews
5.0
78 reviews
Excellent
-
Total Time
3 hrs
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Servings
4
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Course
Main Course
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Cuisine
American
Pomegranate Braised Short Ribs
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These pomegranate braised short ribs are an incredible take on comfort food! Pomegranate juice and molasses are the base of the recipe and after braising, you're left with tender, juicy and flavorful beef that is amazing served with polenta, potatoes or even in tacos.
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Ingredients
- 1 to 2 tablespoons canola or another high-heat oil
- 3 pounds boneless beef short ribs
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups pomegranate juice
- 1 tablespoon pomegranate molasses
for serving
- I suggest making a mascarpone polenta, gouda grits or use them for tacos!
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Instructions
- Preheat the oven to 300 degrees F,
- Make sure the short ribs have been out of the fridge for about 30 minutes to take some of the chill off. In a bowl, whisk together the flour, salt and pepper. In another bowl, whisk together the pomegranate juice and pomegranate molasses.
- Heat a large oven-safe pot (that has a lid!) over medium-high heat. Add 1 tablespoon of canola oil.
- Dredge each short rib through the flour mixture, coating on all sides. Place it in the pot and sear on all sides until golden brown - just about 1 minute per side. You can do this in batches if necessary and add a touch more oil if needed. You don't want a ton of oil because you don't want the ribs swimming in it. Once the ribs are seared and all in the pot, add the pomegranate juice mixture. Cover the pot and stick it in the oven. Braise for 2 1/2 to 3 hours.
- After 3 hours, the ribs should be tender and falling apart. You can garnish them with some pomegranate arils if you'd like! I love to serve these with polenta, mashed potatoes or sweet potatoes!
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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