Pomegranate Short Ribs

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Celebrate the season with these tender pomegranate braised short ribs. Slow-cooked in red wine, pomegranate juice, and warm spices, this holiday centerpiece is both easy and impressive.

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Prep Time20

Cook Time3

Total Time3 20

Servings:

Author: Molly Thompson

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

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