Name: Pomegranate Short Ribs Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American
Ingredients: 5 lbs bone-in short ribs; 2 tablespoons avocado oil; Kosher salt and black pepper to taste; 2 yellow onions, sliced; 6 cloves garlic, minced; 1 cup red wine (red blend); 2 cups pomegranate juice; 2 rosemary sprigs; 4-6 sage leaves; 2 cinnamon sticks; 1 cup pomegranate arils (for serving)

Jump to Recipe· 4.3 from 15 reviews

If you are looking to impress friends or treat yourself to a truly unforgettable meal, this Pomegranate Short Ribs Recipe is a must-try. Each bite delivers a beautiful balance of rich, tender beef infused with the bright, tangy sweetness of pomegranate juice and the warmth of cinnamon and fresh herbs. Slow-cooked to perfection, these ribs melt in your mouth while the vibrant pomegranate arils sprinkled on top add a burst of freshness and color that makes this dish as stunning as it is delicious. Whether for a special occasion or a cozy weekend dinner, these ribs will bring both comfort and excitement to your table.

Ingredients You’ll Need

A gray cooking pot with two brass handles holds eight pieces of browned meat arranged in a single layer, each piece thick and cube-shaped with a dark brown crust seared on the outside. The meat texture looks firm with some visible grill marks and a slight shine from the cooking juices. The pot sits on a white marbled surface with soft natural light coming from above, creating mild shadows inside the pot. No additional items or garnishes are visible around the pot. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet essential to build layers of flavor and texture in this Pomegranate Short Ribs Recipe. Each one plays a key role, from the earthy depth of rosemary to the natural sweetness of pomegranate juice, creating a beautiful harmony in every bite.

5 lbs bone-in short ribs: Choose well-marbled meat for maximum tenderness and flavor after slow cooking.
2 Tablespoons avocado oil: A neutral oil with a high smoke point perfect for searing the ribs to a golden-brown crust.
Kosher salt and black pepper to taste: The fundamental seasoning to enhance the natural flavors of the beef.
2 yellow onions (sliced): They add sweetness and body to the braising liquid as they cook down.
6 cloves garlic (minced): Fresh garlic infuses the dish with a warm, aromatic punch.
1 cup red wine: I like using a red blend; it adds acidity and depth, balancing the richness of the meat.
2 cups pomegranate juice: The star ingredient lending a bright, fruity tang that is uniquely irresistible.
2 rosemary sprigs: Fresh rosemary adds a hint of piney, fragrant herbiness.
4-6 sage leaves: Earthy and slightly peppery, sage complements the sweet and savory elements perfectly.
2 cinnamon sticks: These bring warmth and subtle spice, elevating the dish’s complexity.
1 cup pomegranate arils (for serving): Fresh seeds provide a jewel-like crunch and note of freshness to finish.

How to Make Pomegranate Short Ribs Recipe

Step 1: Prep and Preheat

Start by preheating your oven to 325°F and arranging the oven rack in the lower third position. This steady, moderate heat is key to gently breaking down the connective tissue in the ribs so they turn irresistibly tender without drying out.

Step 2: Sear the Short Ribs

Heat the avocado oil in a large Dutch oven over medium-high heat. Pat the short ribs dry, then generously season them with kosher salt and black pepper. Sear the ribs on all sides until they develop a deep, golden-brown crust, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding, as you want a crisp sear rather than steaming. Once seared, transfer the ribs to a clean cutting board or plate and set aside.

Step 3: Build the Flavor Base

Lower the heat to medium and pour in a splash of red wine to deglaze the pan, scraping up all those beautiful browned bits stuck to the bottom. Add the sliced onions and minced garlic, cooking for 4-5 minutes until softened and fragrant. This step layers in sweetness and depth that will marry beautifully with the ribs.

Step 4: Braise with Pomegranate and Herbs

Return the short ribs to the pot, then pour the remaining red wine and all of the pomegranate juice over the top. Bring this aromatic mixture to a gentle simmer on the stove. Add the rosemary sprigs, sage leaves, and cinnamon sticks, then cover the pot and transfer it to the oven. Let everything braise low and slow for 3 hours, until the beef is so tender it falls apart at the slightest touch.

Step 5: Rest and Serve

Once cooked, remove the pot from the oven and let the ribs rest in the covered pot for about 20 minutes. This gives the flavors time to settle and the meat to remain juicy. Before serving, scatter fresh pomegranate arils over the top — they add a beautiful pop of color and a fresh burst of flavor that perfectly complements the rich short ribs.

How to Serve Pomegranate Short Ribs Recipe

The dish shows a white round plate filled with a thick, creamy layer of pale yellow mashed potatoes spread evenly to cover the whole plate. On top of the mashed potatoes, there are three large, dark brown, seared pieces of meat arranged in the center, each with a slightly crispy texture. Around and on the meat, there are caramelized onions with a glossy light brown color adding shine, and deep red pomegranate seeds scattered, giving a pop of bright red color. A fresh green rosemary sprig is placed on top as garnish. The plate rests on a warm wooden surface, with fresh rosemary sprigs scattered nearby and a glass of dark red wine behind it on the left. A white cloth napkin with fringes is softly folded on the right side. Part of a white bowl filled with more pomegranate seeds is visible on the bottom right corner. The setting is cozy with a white marbled texture under the wooden surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

The fresh pomegranate arils aren’t just for looks — their crisp texture and sweet-tart flavor brighten every bite, balancing the richness of the beef so wonderfully. You can also sprinkle a little fresh chopped parsley or a few extra sage leaves to add an herbal note and vibrant green contrast.

Side Dishes

This dish pairs beautifully with creamy mashed potatoes or a silky parsnip purée to soak up the luscious juices. Roasted root vegetables like carrots and turnips bring earthiness and color. For a lighter and fresher twist, crisp green beans or a simple arugula salad dressed with lemon vinaigrette offer a refreshing counterpoint.

Creative Ways to Present

Try serving these ribs family-style right out of the Dutch oven for a rustic, communal feel that encourages sharing. Another idea is plating each serving with a spoonful of the braising liquid reduced to a syrupy sauce and garnished with pomegranate arils nestled alongside microgreens for a stunning presentation perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

Leftover Pomegranate Short Ribs Recipe keeps beautifully in the fridge for up to 3 days when stored in an airtight container. The flavors only deepen, making reheated portions even more delicious the next day.

Freezing

If you want to save some for later, these ribs freeze wonderfully. Cool completely, then transfer to a freezer-safe container or bag and freeze for up to 3 months. When thawed, the texture and flavor remain impressively intact.

Reheating

The best way to reheat is gently on the stovetop over low heat, covered, to prevent drying out. You can add a splash of water or broth if needed to loosen the sauce. Avoid microwaving if you want to preserve that tender, juicy texture.

FAQs

Can I make this recipe without red wine?

Absolutely! If you prefer to avoid alcohol, substitute the red wine with an equal amount of beef broth plus a splash of balsamic vinegar to maintain acidity and depth.

Is pomegranate juice necessary for this recipe?

The pomegranate juice is a key flavor element that gives this recipe its distinctive sweet-tart character. However, you could use fresh pomegranate molasses diluted with water if that’s more accessible, adjusting sweetness to taste.

How do I ensure the short ribs become tender?

Low and slow cooking is essential. Keeping the oven at 325°F and braising for 3 hours allows the connective tissue to break down and the meat to become tender and juicy.

Can I use boneless short ribs instead of bone-in?

Yes, but bone-in short ribs tend to have more flavor and help keep the meat moist during cooking. If you use boneless, watch the texture closely as they can cook a bit faster.

What can I serve with Pomegranate Short Ribs Recipe for a complete meal?

Mashed potatoes or creamy polenta are fantastic to soak up the rich sauce. Adding a green vegetable or salad balances the hearty meat for a well-rounded plate.

Final Thoughts

This Pomegranate Short Ribs Recipe is one of those dishes that fills your kitchen with incredible aromas and impresses everyone at the table with its complex, yet approachable flavor. It’s comforting, vibrant, and absolutely worth the slow-cooking wait. I truly hope you give it a try and enjoy every tender, flavorful mouthful as much as I do!