Slow Braised Beef Short Ribs

I grabbed a bottle of pomegranate molasses on a whim at a farmers market, unsure what I'd even do with it. That same weekend, I browned short ribs in my heaviest pot and let them braise low and slow with wine, warm spices, and that dark, tangy syrup. The smell alone made my kitchen feel like somewhere I'd never been but wanted to stay.

I made this for a small dinner party once, and everyone went quiet after the first bite. One friend asked if I'd trained in a restaurant. I hadn't, but I let the moment sit there, warm and proud, while the candles flickered and the wine kept pouring.

Ingredients

• Bone-in beef short ribs: The bone adds flavor and the marbling makes the meat incredibly tender after a long braise, so don't trim too much fat.
• Salt and black pepper: Season generously before browning to build a savory crust that deepens the whole dish.
• Onion, carrots, celery: This classic trio creates a sweet, earthy base that mellows and thickens the sauce as it cooks.
• Garlic cloves: Minced garlic blooms in the hot pot and perfumes the braising liquid without overpowering the spices.
• Olive oil: Use enough to get a good sear on the ribs, it carries flavor and helps the vegetables soften.
• Tomato paste: Cooking it for a couple minutes caramelizes the sugars and adds deep, savory sweetness.
• Dry red wine: It deglazes the pot, picks up all those browned bits, and adds acidity that balances the richness.
• Beef broth: Choose a good-quality broth, it becomes the backbone of your sauce.
• Pomegranate molasses: This thick, tangy syrup is the star, lending a fruity complexity you can't get anywhere else.
• Ground cumin and cinnamon: Warm spices that make the sauce smell like a spice market and taste like comfort.
• Bay leaves and thyme: Subtle aromatics that add layers without shouting, just pull them out before serving.
• Pomegranate seeds: They burst with juice and bring a pop of color and freshness that wakes up the whole plate.
• Fresh parsley: A handful of chopped parsley adds a bright, herbal finish that cuts the richness.

Instructions

Preheat and Prep:

Set your oven to 160°C (325°F) and pat the short ribs completely dry with paper towels. Season them all over with salt and pepper, more than you think you need.

Brown the Ribs:

Heat olive oil in your Dutch oven over medium-high heat until it shimmers, then sear the ribs on all sides until deeply golden. Work in batches so they brown instead of steam, and set them aside on a plate.

Build the Base:

Toss the onion, carrots, and celery into the pot and let them soften and sweeten for about 5 to 7 minutes. Stir in the garlic and let it turn fragrant for a minute.

Bloom the Spices:

Add tomato paste, cumin, and cinnamon, stirring constantly for 2 minutes until the paste darkens and smells rich. This step makes all the difference.

Deglaze with Wine:

Pour in the red wine and scrape up every stuck bit from the bottom of the pot. Let it bubble and reduce by half, about 5 minutes, filling your kitchen with a warm, winey smell.

Nestle and Braise:

Return the ribs to the pot and pour in the beef broth, pomegranate molasses, bay leaves, and thyme. The liquid should mostly cover the meat, add a splash of water if it doesn't.

Slow Cook:

Bring everything to a gentle simmer, cover with the lid, and slide it into the oven. Let it braise for 2.5 to 3 hours until the meat is so tender it falls off the bone.

Finish the Sauce:

Carefully remove the ribs and skim off any excess fat from the surface of the sauce. Discard the bay leaves and thyme, then boil the sauce uncovered for a few minutes if you want it thicker and glossier.

Serve:

Spoon the sauce over the ribs and scatter pomegranate seeds and parsley on top. Serve it hot with something creamy to soak up every drop.

Save

The first time I scattered those jewel-like pomegranate seeds over the glossy ribs, I realized this dish wasn't just dinner. It was the kind of meal that makes people linger at the table, pouring another glass and asking for the recipe they'll never actually write down.

What to Serve It With

I love spooning this over creamy mashed potatoes or soft polenta that drinks up the sauce. Couscous works beautifully too, especially if you fluff it with a little butter and lemon zest. A simple green salad with a sharp vinaigrette on the side balances the richness and keeps things from feeling too heavy.

Making It Ahead

This dish gets even better the next day after the flavors have had time to settle and deepen. I often braise the ribs a day ahead, let everything cool, then skim the fat once it solidifies on top. Reheat gently on the stove or in a low oven, and finish with fresh garnishes just before serving.

Ingredient Swaps and Tips

If you can't find pomegranate molasses, mix equal parts balsamic vinegar and honey for a similar tangy sweetness. Bone-in lamb shanks work wonderfully in place of short ribs if you want to switch things up. For a deeper flavor, marinate the meat overnight in the spices and a few spoonfuls of pomegranate molasses before you even start cooking.

• Use a heavy Dutch oven or ovenproof pot with a tight lid to keep the moisture in.
• Taste the sauce before serving and adjust with salt, pepper, or a touch more molasses.
• Leftover sauce freezes beautifully and makes an incredible base for stews or grain bowls later.

Save

Every time I pull this dish from the oven, the kitchen smells like a place I want to live in forever. I hope it becomes one of those recipes you make when you want to feel like you've really cooked something worth remembering.

Recipe Questions & Answers

→ What cut of beef works best for this dish?

Bone-in beef short ribs are ideal as they become tender and flavorful with slow braising, while the bone adds richness to the sauce.

→ How long should the beef be cooked for optimal tenderness?

Slow braising for 2.5 to 3 hours at low heat allows the meat to become tender and fall off the bone effortlessly.

→ Can pomegranate molasses be substituted?

Yes, a mix of balsamic vinegar and honey can replace pomegranate molasses, offering similar tangy sweetness.

→ What side dishes pair well with this braised beef?

Creamy mashed potatoes, polenta, or couscous complement the rich, flavorful sauce and tender meat beautifully.

→ How can I enhance the flavor before cooking?

Marinating the ribs overnight with spices and pomegranate molasses deepens the flavor and tenderizes the meat further.