These pomegranate-braised short ribs slowly cook in a rich braising liquid with red wine, warm spices, pomegranate juice, and a touch of tangy pomegranate molasses. The beef becomes tender, with a savory-sweet sauce that’s deeply aromatic. Serve over creamy sweet potatoes and finish with a bright pomegranate gremolata for a comforting main course with a Mediterranean twist.
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About This Recipe
These pomegranate-braised short ribs are a gorgeous, slow-cooked main dish that’s perfect for the holiday season or any cooler night when you want something rich and aromatic. Bone-in short ribs are deeply browned, then braised with red wine, warm spices, sweet-tart pomegranate juice, and pomegranate molasses. The result is melt-in-your-mouth beef with a sauce that’s rich, tangy, aromatic, and beautifully balanced.
Serve the short ribs over creamy mashed sweet potatoes for a striking main course and finish with a bright pomegranate gremolata with fresh lemon zest and juicy pomegranate seeds. The pop of freshness cuts through the richness perfectly.
And if you love a more classic flavor profile, try my red wine short ribs with parsnip mash that’s always a hit!
📋 Ingredients
- Short Ribs: Look for thick, bone-in English-cut or “dinosaur”-cut short ribs. The thicker ones have more meat and become incredibly tender as the fat and connective tissue melt down during the braise.
- Aromatics (Onion, Carrot, Celery): The classic mirepoix foundation for long braises.
- Fresh Herbs: A bundle of rosemary, thyme, parsley, and bay leaves. Tie them with butcher’s twine so they’re easy to remove once the braise is done.
- Warm Spices: Coriander, allspice, and a cinnamon stick are subtle, warm spices that complement the pomegranate and beef without overpowering anything.
- Pomegranate Molasses: Pomegranate molasses brings a delicious tangy and slightly sweet layer of flavor. If pomegranate molasses is new to you, it’s a pantry staple in my kitchen and used in Mediterranean cooking. Add a drizzle to roasted squash or add to a pomegranate salad dressing.
- Red Wine: Choose something you enjoy drinking, such as a red table wine or Cabernet. Avoid dessert wines, which can be too sweet for a braise.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Boneless short ribs: Work well, but they cook a bit faster and may need slightly less liquid.
- No red wine: Replace with additional beef stock and a splash more pomegranate juice.
- Vegetables: Try shallots or leeks instead of onion and parsnips instead of carrots.
- No pomegranate molasses: A thick, high-quality balsamic can be used in a pinch (not identical, but gives a similar tangy sweetness).
- Make it spicier: Add Aleppo pepper or red pepper flakes when blooming the spices.
⏲️ Instructions
Season the Short Ribs. Pat the short ribs dry and season generously with salt and pepper on all sides.
Sear the Short Ribs. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3–4 minutes per side. Transfer to a plate.
Sauté the Aromatics. Add the vegetables and sauté for 4–5 minutes. Add garlic and sauté for 30 seconds, then the tomato paste and cook for 1–2 minutes until it darkens slightly. Add the coriander and allspice and sauté for about 30 seconds.
Deglaze with Wine. Pour in the red wine to deglaze, scraping up any browned bits from the bottom.
Build the Braising Liquid. Return the short ribs to the pot and add beef stock, pomegranate juice, and pomegranate molasses. Nestle in the cinnamon stick, bay leaves, and herb bundle. Bring to a gentle simmer.
Braise the Short Ribs. Cover and transfer to the oven. Braise for about 2½ hours, until tender.
📍 Recipe Tips
- Dry the meat well. A dry surface creates deep, even browning. Pat the ribs thoroughly with paper towels before seasoning.
- Don’t overcrowd the pan. Sear the ribs in batches, as needed, so they brown and not steam.
- Check your liquid level. The braising liquid should come at least halfway to ¾ up the ribs. The ribs don't need to be submerged, but still need enough liquid as it will reduce in cooking.
- Skim excess fat. Once the braise is done, use a spoon to skim the fat that rises to the top. If you want it extra clean, chill the sauce and remove the solidified fat, then reheat.
Serving Suggestions
Serve the pomegranate short ribs over creamy mashed sweet potatoes (recipe below) so the rich sauce drapes over every bite! They’re impressive enough to serve for Christmas, Hanukkah, Rosh Hashanah, or any holiday dinner.
Some sides that pair beautifully:
- Crispy potato latkes or for more of a pomegranate theme, saffron latkes topped with feta and pomegranate
- Shredded kale salad with apples, cranberries, and feta
- Pear and pomegranate sangria- perfect for keeping the pomegranate theme going
- Sautéed Brussels sprouts with balsamic
- Wine pairing: Use the same red wine that’s used in the braise, such as Cabernet, Cab Franc, or a robust red table wine.
More Beef Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Pomegranate Braised Short Ribs
LittleFerraroKitchen.com
Ingredients
For the Short Ribs
- 3 to 4 pounds bone-in beef short ribs
- Kosher salt and black pepper
- 2 tablespoons olive oil
- 1 large onion diced
- 2 carrots chopped into ½- to 1-inch pieces
- 2 celery stalks chopped into ½-inch pieces
- 4 garlic cloves sliced
- 2 tablespoons tomato paste
- ½ teaspoon ground coriander
- ¼ teaspoon ground allspice
- ½ cup dry red wine
- 2 to 2½ cups beef stock
- ½ cup pomegranate juice
- 2 to 3 tablespoons pomegranate molasses
- 1 cinnamon stick
- 2 bay leaves
- 1 herb bundle rosemary, thyme, and parsley
Pomegranate Gremolata
- ¼ cup chopped fresh parsley
- Zest of 1 lemon
- Pomegranate seeds from about half a pomegranate
Mashed Sweet Potatoes
- 2 to 3 medium sweet potatoes
- 2 to 3 tablespoons non-dairy milk such as almond or oat milk
- Salt and black pepper to taste
- ¼ teaspoon ground cinnamon
Instructions
For the Short Ribs
- Preheat oven to 350°F.
- Sear the Short Ribs. Pat the short ribs dry and season generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3–4 minutes per side. Transfer to a plate.
- Sauté the Aromatics. In the same pot, add the onion, carrots, and celery and sauté until softened and golden, about 4–5 minutes.
- Stir in the garlic and sauté for 30 seconds. Add the tomato paste and cook for 1–2 minutes until it darkens slightly.
- Bloom the Spices. Add the coriander and allspice, stirring to bloom the spices in the oil for about 30 seconds.
- Build the Braising Liquid. Pour in the red wine to deglaze, scraping up any browned bits from the bottom.
- Return the short ribs to the pot. Add beef stock, pomegranate juice, and pomegranate molasses. The liquid should be about halfway up the ribs.
- Nestle in the cinnamon stick, bay leaves, and herb bundle. Bring to a gentle simmer.
- Braise the Short Ribs. Cover and transfer to the oven. Braise for about 2½ hours, or until the ribs are fork-tender and the sauce has reduced.
- Once done, remove from oven and use a spoon to skim excess fat from the surface. Taste and adjust seasoning as needed.
Creamy Sweet Potatoes
- Roast the Sweet Potatoes. Cut large ones in half, lengthwise and place on a baking sheet. Roast at 400°F for about 40 minutes, or until fork-tender.
- Mash the Sweet Potatoes. Once the potatoes are cool enough to handle, scoop out the flesh and mash or blend with non-dairy milk, salt, pepper, and ground cinnamon until smooth and creamy.
To Serve
- Make the Gremolata. To a bowl, combine chopped parsley, lemon zest, and pomegranate seeds and toss to combine.
- Assemble. Spread the mashed sweet potatoes on a serving platter and top with the braised short ribs, spooning the vegetables and sauce around them.
- Garnish generously with the pomegranate gremolata and serve warm.
Notes
- Dry the meat well. A dry surface creates deep, even browning. Pat the ribs thoroughly with paper towels before seasoning.
- Don’t overcrowd the pan. Sear the ribs in batches, as needed, so they brown and not steam.
- Check your liquid level. The braising liquid should come at least halfway to ¾ up the ribs. The ribs don/t need to be submerged, but still need enough liquid as it will reduce in cooking.
- Skim excess fat. Once the braise is done, use a spoon to skim the fat that rises to the top. If you want it extra clean, chill the sauce and remove the solidified fat, then reheat.
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