Pomegranate Braised Short Ribs
User Reviews
5
-
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
Description
Pomegranate Braised Short Ribs combine seared beef ribs with a braising liquid of pomegranate juice and molasses, creating a balance of deep savory flavors enriched by subtle sweetness and acidity. The cooking process involves coating the ribs in a seasoned flour mixture then searing them to develop a golden crust, which locks in juices and adds texture. Braising at a low oven temperature for several hours breaks down the connective tissue, resulting in tender, flavorful meat that easily separates.
The dish offers versatility in serving options: it pairs well with creamy and mildly flavored sides such as mascarpone polenta or gouda grits, which complement the rich braised beef. The ribs can also be served in tacos, providing a hearty and flavorful filling. Garnishing with fresh pomegranate arils adds a bright contrast to the deep flavors.
Ingredients
- 1 to 2 tablespoons canola oil or another high-heat oil
- 3 pounds beef short ribs boneless
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon black 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!
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!
User Reviews
Overall Rating
5
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