Braised Beef Short Ribs (Printable)
Slow-braised beef short ribs with aromatic spices and a rich pomegranate glaze.
# What You'll Need:
→ Beef
01 - 4 bone-in beef short ribs, about 2.5 pounds
02 - Kosher salt and freshly ground black pepper
→ Aromatics & Vegetables
03 - 2 tablespoons olive oil
04 - 1 large yellow onion, diced
05 - 2 medium carrots, peeled and chopped
06 - 2 celery stalks, chopped
07 - 4 garlic cloves, minced
→ Braising Liquid
08 - 1 cup dry red wine
09 - 2 cups beef broth
10 - 1 tablespoon tomato paste
11 - 2 sprigs fresh thyme
12 - 2 sprigs fresh rosemary
13 - 2 bay leaves
→ Pomegranate Glaze
14 - 1 cup pomegranate juice
15 - 2 tablespoons pomegranate molasses
16 - 2 tablespoons honey
17 - Seeds from 1 fresh pomegranate, for garnish
18 - 2 tablespoons chopped fresh parsley, for garnish
# Directions:
01 - Preheat oven to 325°F. Pat short ribs completely dry and season generously with salt and pepper on all sides.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Working in batches if needed, brown short ribs on all sides, 2 to 3 minutes per side, until deeply caramelized. Transfer to a plate.
03 - Add onion, carrots, and celery to the same pot. Sauté 5 to 6 minutes until softened and lightly golden. Stir in garlic and cook 1 minute until fragrant.
04 - Add tomato paste and cook 1 minute, stirring constantly. Pour in red wine, scraping up all browned bits from the bottom. Simmer 3 to 4 minutes until slightly reduced.
05 - Return short ribs to the pot. Add beef broth, thyme, rosemary, and bay leaves; liquid should reach halfway up the ribs. Cover and transfer to oven. Braise 2.5 to 3 hours until meat is fork-tender.
06 - While ribs braise, combine pomegranate juice, pomegranate molasses, and honey in a small saucepan. Bring to a boil, then reduce heat and simmer 15 to 20 minutes until thickened and syrupy.
07 - Remove pot from oven. Discard herb sprigs and bay leaves. Skim excess fat from sauce if desired. Arrange ribs on a platter, drizzle generously with glaze, and garnish with pomegranate seeds and parsley.
# Expert Advice:
01 -
- The glaze creates this gorgeous lacquered finish that makes you look like you trained in a French kitchen when really you just stirred three things in a pot.
- Your house will smell so incredible that neighbors have been known to invent reasons to knock.
02 -
- If your glaze goes too far and turns sticky candy, whisk in a splash of warm water off heat and it will relax back into pourable.
- The ribs are actually better after a night in the fridge, the flavors marry and the fat solidifies for easy removal.
03 -
- Toast your tomato paste for the full minute, it loses that tinny edge and develops subtle sweetness that deepens everything.
- If pomegranate seeds feel fussy, a simple sprinkle of flaky salt at the end provides that same textural contrast without the work.