Make these pomegranate braised short ribs for a cozy dinner this week and you will NOT be disappointed!! It’s almost December (what!!) and I’m fully embracing my favorite cozy home cooked meals to match the cold weather. These pomegranate short ribs are actually very simple to make but give sophisticated dinner party vibes! Impress your family and friends by letting these delicious flavors come together in the oven and enjoy as a cozy dinner together.

POMEGRANATE BRAISED SHORT RIBS

Recipe by Jenn Lueke

4.7 from 34 votes

Servings

–

servings

Prep time

minutes

Cooking time

hours

minutes

Cook Mode

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Ingredients

4 lbs bone in beef short ribs
salt and ground black pepper to season
2 tbsp olive oil
1/2 large yellow onion, sliced
4 medium carrots, peeled + diced
3 celery stalks, diced
4 garlic cloves, minced
2 + 3/4 cups beef broth
3 tbsp tomato paste
3/4 cup pomegranate juice
2 sprigs rosemary
4 sprigs thyme
2 bay leaves
cooked polenta, for serving
pomegranate arils, for serving (optional)

Directions

Preheat oven to 325 degrees. Pat the short ribs dry with paper towels and season generously with salt and black pepper on all sides.
Heat a deep stainless steel saute pan over medium heat on the stove, then add the olive oil. Once the oil is shimmering, add in the short ribs carefully without overcrowding the pan (you may need to do this in two batches). Cook for about 3 minutes on each side, then set aside on a plate.
To the same pan, add the onion, carrots, and celery. Sauté for 7-10 minutes, until the onions are translucent and caramelizing, then add the garlic and sauté for another 2 minutes.
Add in the beef broth, tomato paste, and pomegranate juice and stir to combine. Season with salt and black pepper, then add in the rosemary, thyme, and bay leaves. Add back the short ribs. Cover the pan and place in the oven for 2+½ – 3 hours.
Carefully remove the pan from the oven, discard the bay leaves, thyme, and rosemary sprigs, and serve immediately for best results. Add your cooked polenta to a plate, then place the short rib on top, followed by the cooked veggies and sauce from the pan on top. If desired, top with pomegranate arils for a sweet crunch.

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6 Comments

Made this for some friends for dinner tonight! Turned out great! Thanks for the recipe.

I never thought I could make something that looks this fancy, but Jenn’s recipes are so easy to follow and this came out delicious! My husband asked when I will be making this again, and why I’ve never made something so good before. Don’t sleep on this recipe!

This one is an elevated spin on a classic. A perfect dinner dish that’s accessible/easy to make even if you’re a busy person! 11/10.

Has anyone made this with pork roast? I bet it would be delicious…

Jenn, you did it again. This was absolutely incredible!! The short rib fell off the bone and the pomegranate seeds were the perfect crunch. I will be making this on repeat!