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Celebrate the season with these pomegranate short ribs, a dish as flavorful as it is stunning. Slow-braised in pomegranate juice, red wine, and warming spices like cinnamon, these tender short ribs make a perfect holiday centerpiece. This dish is as easy to prepare as it is delicious—oven braising lets you “set it and forget it,” giving you more time to enjoy the festivities.
Need a delicious side dish? Serve them with Boursin mashed potatoes and shaved brussels sprout salad.
Beef is a holiday staple for good reason: it’s high-quality, nutrient-rich, and utterly delicious. A 3-ounce serving of cooked beef provides 25 grams of protein—half your daily value—for less than 200 calories. Paired with seasonal ingredients like pomegranate juice, rosemary, and cinnamon, this dish not only tastes incredible but also supports a balanced diet during a busy season.
This recipe’s low-and-slow cooking method ensures tender, flavorful short ribs every time. Cooking beef to the right internal temperature (145°F or higher) guarantees it’s safe and delicious.
With ingredients like rosemary, cinnamon, and pomegranate, this dish offers an elevated flavor profile that’s perfect for special occasions. Just like garlic herb prime rib, it’s a show-stopping holiday main dish.
Need holiday main dish? Try mushroom spinach stuffed flank steak or slow cooker braised short rib pasta.
Ingredients You Need
Here are the simple ingredients you need to make these braised short ribs. Skip to the recipe card for exact measurements.
- Short ribs: Bone-in ribs are more flavorful, but boneless work as well.
- Avocado oil: For searing the ribs to golden perfection.
- Kosher salt and black pepper: Season generously to enhance the beef’s natural flavor.
- Yellow Onion: Adds sweetness and depth to the braise.
- Garlic: Aromatic and essential for flavor.
- Red wine: Choose a dry red like Cabernet Sauvignon for the best results.
- Pomegranate juice: The star ingredient for a festive twist.
- Rosemary and sage: Add earthy, herbal notes.
- Cinnamon sticks: A warming spice that enhances the dish’s holiday vibe.
- Pomegranate arils: For a fresh and colorful garnish.
Recipe Variations
- Alcohol-Free: Skip the wine and use beef broth or additional pomegranate juice.
- Herbal Swap: Use sage or parsley instead of rosemary and thyme for a different flavor profile.
- Spice it Up: Add a pinch of cayenne pepper or smoked paprika to the braising liquid for a little heat.
- Citrus Twist: Include orange zest in the braise for a bright, tangy note.
- Different Cuts: Use a chuck roast and cook it in the slow cooker for 8-10 hours on low if short ribs aren’t available. Use 1 cup of pomegranate juice instead of 2.
How to Make Pomegranate Braised Short Ribs
Here are the simple steps, with photos, to make these pomegranate short ribs. Skip to the recipe card for the printable version.
Step 1. Sear the short ribs: Pat ribs dry, season, and sear in a Dutch oven until golden brown.
Step 2. Cook the aromatics: Add onions and garlic, cooking until softened.
Step 3. Deglaze and braise: Pour in wine and pomegranate juice, then add herbs and cinnamon. Cover and bake in a 325°F oven for 3 hours.
Step 4. Garnish and serve: Top with fresh pomegranate arils and serve warm.
Expert Tips
- Freezing Beef: Buy beef in advance and freeze in its original packaging for up to two weeks, or wrap tightly for longer storage.
- Searing Matters: Don’t skip this step! Searing locks in flavor and creates a beautiful crust. Don’t overcrowd the pan.
- Leftovers: Refrigerate leftovers within two hours of cooking to keep them safe to eat.
Recipe FAQs
Yes, boneless short ribs work, though the bone adds extra flavor during cooking.
Substitute beef broth or additional pomegranate juice for a non-alcoholic option.
Storage Tips
Refrigerate leftovers in an airtight container for up to 4 days. To freeze, store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or on the stovetop.
This post is sponsored by The Ohio Beef Council. Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families.
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Pomegranate Short Ribs
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Ingredients
- 5 lbs bone-in short ribs
- 2 Tablespoons avocado oil
- Kosher salt and black pepper to taste
- 2 yellow onions sliced
- 6 cloves garlic minced
- 1 cup red wine (I used a red blend)
- 2 cups pomegranate juice
- 2 rosemary sprigs
- 4-6 sage leaves
- 2 cinnamon sticks
- 1 cup pomegranate arils for serving
Instructions
- Preheat the oven to 325°F. Arrange the oven rack to the lower third position.
- Heat the oil in a large dutch oven over medium-high heat. Pat the short ribs dry with paper towels and season generously with salt and pepper. Sear the short ribs on all sides until deeply golden brown, 3-4 minutes on each side. Work in batches as needed because overcrowding the pan will steam the beef rather than crisp. Remove to a clean cutting board or plate.2 Tablespoons avocado oil, Kosher salt and black pepper to taste, 5 lbs bone-in short ribs
- Turn the heat down to medium, add a splash of red wine and scrape the brown bits off the bottom. Add the onions and garlic and cook for 4-5 minutes to soften. Add the short ribs back to the pot.2 yellow onions, 6 cloves garlic
- Pour the remaining red wine and the pomegranate juice on top and bring the mixture to a simmer over medium-high heat. Add the herbs and cinnamon sticks on top, cover and place in the preheated oven.1 cup red wine, 2 cups pomegranate juice, 2 rosemary sprigs, 4-6 sage leaves, 2 cinnamon sticks
- Cook for 3 hours, until the beef is tender and falls apart easily with a fork. Remove from oven and rest in the pot covered for 20 minutes. Serve with fresh pomegranate arils.1 cup pomegranate arils
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
