’Tis the season for comfort food.
I’m welcoming the season with pomegranate braised short ribs and asking myself: why didn’t I make these sooner?
Sure, I enjoy pumpkin and apple season, but pomegranates are my favorite. They look like tiny autumn jewels, make beautiful, edible decoration, and add a bright, tart flavor that pairs wonderfully with savory dishes.
I love ingredients that can go sweet or savory — it’s kind of my thing.
I usually make short ribs in the slow cooker because I like the set-it-and-forget-it ease. But braising in the oven yields the same fall-apart tenderness and rich flavor, and it’s easier and quicker than I expected. You’ll still get juicy, deeply flavored beef without a long, fussy process.
This method might become my go-to for short ribs. For the braising liquid I used pomegranate juice plus a touch of pomegranate molasses. The combination lends depth — rich, tangy, slightly sweet — and importantly, it works without any alcohol. Most short rib recipes use red wine, but this pomegranate base is a fantastic non-alcoholic alternative.
For the ribs themselves I chose boneless short ribs and was blown away by how much meat you actually get. Bone-in can be delicious, but boneless short ribs are easy to handle and give you more tender, usable meat.
If possible, ask your butcher to cut fresh boneless short ribs — the result is worth it.
What to serve with these? I made mascarpone polenta and it was a dream — rich and creamy next to the tangy ribs. Other great pairings include gouda grits, mashed or sweet potatoes, or even shredded into tacos. Any of those options turn this into a cozy, crowd-pleasing fall meal.
Pomegranate Braised Short Ribs
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Ingredients
- 1 to 2 tablespoons canola or another high-heat oil
- 3 pounds boneless beef short ribs
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups pomegranate juice
- 1 tablespoon pomegranate molasses
for serving
- Serve with mascarpone polenta, gouda grits, mashed or sweet potatoes, or use the meat for tacos.
Instructions
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Preheat the oven to 300°F.
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Let the short ribs sit at room temperature for about 30 minutes. In a bowl, whisk together the flour, salt and pepper. In another bowl, whisk together the pomegranate juice and pomegranate molasses.
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Heat a large, oven-safe pot with a lid over medium-high heat and add 1 tablespoon of oil.
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Dredge each short rib in the flour mixture, coating all sides. Sear the ribs in the hot pot until golden brown, about 1 minute per side. Work in batches if needed and add a touch more oil—avoid using too much so the ribs aren’t swimming in oil. Once all ribs are seared, add the pomegranate juice mixture, cover the pot, and transfer it to the oven. Braise for 2 1/2 to 3 hours.
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After about 3 hours the ribs should be tender and falling apart. Garnish with pomegranate arils if desired and serve over polenta, mashed potatoes or sweet potatoes.
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