Description
Tender, fall-off-the-bone short ribs braised in a sweet and tangy pomegranate sauce for a deliciously comforting and flavorful meal.
Ingredients
Scale
- 3 pounds beef short ribs
- 1 cup pomegranate juice
- 1/2 cup red wine
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup pomegranate arils, for garnish
- Chopped parsley, for garnish
Instructions
- Preheat the oven to 325°F.
- Season the short ribs with salt and pepper.
- Heat a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side.
- Remove the short ribs from the pot and set aside.
- Add the pomegranate juice, red wine, brown sugar, garlic, and thyme to the pot. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- Return the short ribs to the pot, cover, and transfer to the preheated oven.
- Braise the short ribs in the oven for 2-2.5 hours, or until the meat is tender and falling off the bone.
- Remove the pot from the oven and transfer the short ribs to a serving platter.
- Garnish the short ribs with pomegranate arils and chopped parsley.
- Serve hot, with the braising liquid spooned over the top.
Notes
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 120mg
Keywords: Pomegranate Braised Short Ribs