Slow Braised Beef Short Ribs (Printable)

Tender beef short ribs slow-cooked in aromatic spices and tangy pomegranate molasses, topped with fresh pomegranate seeds.

# What You'll Need:

→ Beef

01 - 3.3 lbs bone-in beef short ribs, trimmed
02 - Salt and freshly ground black pepper, to taste

→ Vegetables & Aromatics

03 - 1 large onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 4 garlic cloves, minced

→ Braising Liquid & Flavorings

07 - 2 tbsp olive oil
08 - 2 tbsp tomato paste
09 - 1 cup dry red wine
10 - 2 cups beef broth
11 - 1/4 cup pomegranate molasses
12 - 2 tsp ground cumin
13 - 1 tsp ground cinnamon
14 - 2 bay leaves
15 - 1 small sprig fresh thyme

→ Garnish

16 - 1/2 cup pomegranate seeds
17 - 2 tbsp chopped fresh parsley

# Directions:

01 - Set the oven to 325°F (160°C) to prepare for braising.
02 - Pat the short ribs dry and season generously with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides in batches as needed, then transfer to a plate.
04 - Add onion, carrots, and celery to the pot. Cook for 5 to 7 minutes until softened, then stir in garlic and cook for an additional minute.
05 - Stir in tomato paste, ground cumin, and ground cinnamon. Cook for 2 minutes to develop flavors.
06 - Pour in red wine, bring to a simmer, and scrape browned bits from the pot. Reduce the liquid by half, about 5 minutes.
07 - Return the short ribs to the pot. Add beef broth, pomegranate molasses, bay leaves, and thyme. Ensure ribs are mostly submerged; add water if necessary.
08 - Cover and transfer the pot to the oven. Braise for 2.5 to 3 hours until the meat is tender and falling off the bone.
09 - Remove ribs and skim excess fat from the sauce. Discard bay leaves and thyme. Optionally, boil sauce uncovered for a few minutes to thicken.
10 - Plate short ribs topped with the sauce, fresh pomegranate seeds, and chopped parsley.

# Expert Advice:

01 -
  • The meat becomes so tender it practically dissolves on your fork, soaking up every bit of that glossy, spiced sauce.
  • Pomegranate molasses adds a sweet-tart brightness that cuts through the richness in a way that feels exciting and new.
  • It looks like youve been cooking all day, but most of that time is hands-off while the oven does the work.
  • Fresh pomegranate seeds on top add pops of juice and color that make every bite feel special.
02 -
  • Drying the ribs before seasoning is crucial, moisture prevents a good sear and you need that crust for flavor.
  • Don't skip reducing the wine, it concentrates the flavor and burns off the harsh alcohol.
  • If your sauce tastes flat at the end, a pinch of salt or a splash more pomegranate molasses will bring it back to life.
03 -
  • Let the ribs come to room temperature before searing so they brown evenly and cook more consistently.
  • If the sauce is too thin, remove the ribs and boil it down hard, it will thicken and intensify fast.
  • Save a few extra pomegranate seeds in the fridge, they add life to salads, yogurt, and roasted vegetables all week long.

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