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Pomegranate Short Ribs Recipe

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4.3 from 15 reviews

Tender, flavorful pomegranate short ribs slow-cooked in a rich sauce of red wine, pomegranate juice, and aromatic herbs for a perfect balance of savory and sweet. This comforting dish features bone-in ribs seared to a golden brown and braised in the oven until fall-apart tender, finished with fresh pomegranate arils for a burst of freshness.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Ingredients

Meat

  • 5 lbs bone-in short ribs

Seasoning and Oil

  • 2 tablespoons avocado oil
  • Kosher salt and black pepper to taste

Vegetables & Aromatics

  • 2 yellow onions, sliced
  • 6 cloves garlic, minced

Liquids

  • 1 cup red wine (red blend)
  • 2 cups pomegranate juice

Herbs & Spices

  • 2 rosemary sprigs
  • 4-6 sage leaves
  • 2 cinnamon sticks

Garnish

  • 1 cup pomegranate arils (for serving)

Instructions

  1. Preheat the Oven: Set your oven to 325°F and position the rack to the lower third to prepare for slow braising.
  2. Sear the Short Ribs: Heat avocado oil in a large Dutch oven over medium-high heat. Pat the short ribs dry and season generously with kosher salt and black pepper. Sear the ribs on all sides until golden brown, about 3-4 minutes per side. Do this in batches to avoid overcrowding, which can cause steaming instead of searing. Remove browned ribs to a plate.
  3. Sauté Aromatics: Lower the heat to medium, add a splash of red wine to the pot, and deglaze by scraping up browned bits from the bottom. Add sliced onions and minced garlic to the pot and cook for 4-5 minutes until softened.
  4. Add Short Ribs and Liquids: Return the seared short ribs to the pot. Pour in the remaining red wine and pomegranate juice, bringing the mixture to a simmer over medium-high heat.
  5. Add Herbs and Simmer: Place rosemary sprigs, sage leaves, and cinnamon sticks on top. Cover the pot with its lid.
  6. Braise in Oven: Transfer the covered pot to the preheated oven and cook for 3 hours or until the meat is tender and falls apart easily with a fork.
  7. Rest and Serve: Remove the pot from the oven and let the ribs rest, covered, for 20 minutes to allow the flavors to meld. Serve hot, garnished with fresh pomegranate arils for a vibrant contrast.

Notes

  • Use a heavy Dutch oven or oven-safe pot for even heat distribution during braising.
  • Searing the ribs properly is key to developing rich flavor and color.
  • Adjust seasoning after cooking if needed—sometimes slow cooking mellows the saltiness.
  • Serve with creamy mashed potatoes or polenta to complement the rich sauce.
  • Leftovers taste great reheated and can be stored covered in the fridge for up to 3 days.

Find it online: https://cheftinaskitchen.com/pomegranate-short-ribs-recipe/