Pomegranate Braised Short Ribs

Pomegranate Braised Short Ribs with horseradish whipped potatoes & roasted carrots.

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Pomegranate Braised Short Ribs

I love braised short ribs in the winter time. The kitchen smells so good as they slowly cook in the oven. The pomegranate glaze is especially nice for the holidays.


Braised Ribs

4 (8-ounce) pieces bone-in beef short ribs (or boneless)

2 tablespoon olive oil

 sea salt

 black pepper

4 medium carrots, rough chopped

3 celery stocks roughly chopped

1 medium onion, rough chopped

4 – 5  garlic whole cloves

1 ½ cups pomegranate juice

1 1/2 cups dry red wine

4 cups low sodium beef stock

 sprigs of fresh thyme, parsley & rosemary

Pomegranate Glaze

2 garlic cloves minced

1 shallot minced

1 cup beef broth

1 cup pomegranate juice

1/4 cup brown sugar

1 cup mango nectar

2 tablespoons pomegranate balsamic

2 tablespoon butter

pomegranate seeds for garnish.


Braised Ribs

Put oven rack in lower third of oven and preheat oven to 350°F.

Pat beef dry. Heat oil in a wide 3- to 5-quart heavy pot over moderately high heat until hot but not smoking, then season the ribs,  brown beef on all sides, turning with tongs, about 5 – 8 minutes. Transfer to a plate.

Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until caramelized, about 5 minutes. Add the short ribs back to the pan and pour in juice and bring to a boil over moderately high heat. Add the wine and cook for a few minutes. Add beef stock, herbs, vinegar, and bring to a simmer. Cover with lid or with foil. Transfer to oven and braise until beef is very tender, 3 hours. 

Pomegranate Glaze

Saute garlic & shallot in a small sauce pan in a little bit of olive oil over low heat. Cook until translucent, just a few minutes. Place all glaze ingredients except the butter into the pan, bring to a boil stirring occasionally. When the glaze becomes thick enough to coat the back of a spoon, whisk in the butter.


Most important when braising: brown meat product, brown vegetables, make sure products are covered at least 3/4 of the way up the pan with liquid. Cover as you slowly cook. Serve the ribs with whipped potatoes, creamy polenta or risotto. Garnish with a little watercress or arugula and sprinkle of pomegranate seeds.

  • Author: Chef Shelly