Pomegranate Braised Short Ribs
These tender, fall-off-the-bone short ribs are braised in red wine, pomegranate juice, and warm spices for a deep, aromatic flavor. Served over creamy mashed sweet potatoes and topped with a fresh pomegranate gremolata.
Servings: 4 servings
Calories: 720kcal
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.
Nutrition
Calories: 720kcal | Carbohydrates: 46g | Protein: 54g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 147mg | Sodium: 620mg | Potassium: 1893mg | Fiber: 6g | Sugar: 18g | Vitamin A: 21618IU | Vitamin C: 15mg | Calcium: 125mg | Iron: 7mg