Pomegranate Braised Short Ribs are one of those dishes that fill the entire home with deep, comforting aromas while slowly cooking into fall-off-the-bone perfection. The glossy, dark pomegranate sauce adds a sweet-tart richness that feels bold, festive, and so satisfying during the colder months. When I first made these ribs for a holiday dinner, the way the sauce caramelized around the meat and the burst of fresh pomegranate seeds on top made the whole table feel special. This recipe gives you tender beef, a thick jewel-toned glaze, and flavors that feel both cozy and elegant—the perfect centerpiece for winter gatherings or holiday nights.
INGREDIENTS
For the short ribs:
3–4 lbs bone-in beef short ribs
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 onion (sliced)
3 garlic cloves (minced)
1 cup beef broth
1 1/2 cups pomegranate juice
1 tbsp tomato paste
1 tbsp balsamic vinegar
1 tbsp brown sugar
1 tsp dried thyme
1 bay leaf
For finishing:
1/2 cup pomegranate seeds
Fresh thyme
Salt to taste
STEP-BY-STEP GUIDE
STEP 1: PREP THE RIBS
• Season the Ribs: Pat short ribs dry with paper towels, then season generously with salt and pepper.
Tip: Dry ribs brown more deeply and develop better flavor.
• Sear the Ribs: Heat olive oil in a heavy pot over medium-high heat. Brown ribs on all sides, about 2–3 minutes per side.
STEP 2: BUILD THE BASE FLAVOR
• Cook the Aromatics: Remove ribs and add sliced onion to the pot. Cook until softened and golden. Stir in garlic and tomato paste and cook 1 minute.
Tip: Tomato paste helps deepen the sauce color and richness.
• Add Liquids: Pour in beef broth and pomegranate juice, scraping the bottom to release browned bits.
STEP 3: ADD SEASONINGS AND SIMMER
• Flavor the Sauce: Add balsamic vinegar, brown sugar, dried thyme, and bay leaf.
• Return the Ribs: Place the browned ribs back into the pot, making sure they’re partially submerged.
Tip: Liquid should come halfway up the ribs—add a little more broth if needed.
STEP 4: BRAISE UNTIL TENDER
• Cook Low and Slow: Cover and cook on low heat for 2.5–3 hours on the stove, or bake at 325°F (160°C) for 2.5–3 hours, until the ribs are fall-off-the-bone tender.
• Reduce the Sauce: When the ribs are tender, remove them and simmer the sauce uncovered for 10–15 minutes until thick and glossy.
Tip: Reducing the sauce is key to getting that dark, shiny finish like in the picture.
STEP 5: COAT AND FINISH
• Return Ribs to Sauce: Add ribs back in and spoon the sticky pomegranate glaze over the top. Let them simmer 5 minutes to absorb flavor.
• Taste & Adjust: Add salt or a splash of vinegar if needed for balance.
STEP 6: SERVE BEAUTIFULLY
• Plate the Ribs: Place ribs on a platter and spoon extra sauce over them.
• Add Fresh Toppings: Sprinkle fresh pomegranate seeds and thyme sprigs for color and brightness.
Tip: The fresh seeds add a juicy pop that lifts the rich sauce.
Variations
• Add carrots and parsnips to the braise
• Use red wine instead of broth
• Add a cinnamon stick for warm spice
• Swap thyme for rosemary
• Add a splash of soy sauce for deeper umami
COOKING NOTES
• Browning the ribs is essential
• Keep heat low to avoid tough meat
• Reduce sauce until thick and syrupy
• Skim extra fat before serving
• Taste sauce at the end and adjust sweetness
Serving suggestions
• Serve with mashed potatoes
• Pair with creamy polenta
• Add roasted Brussels sprouts
• Serve over buttered egg noodles
• Pair with sourdough or focaccia
Tips
• Short ribs must cook long enough to soften
• Use real pomegranate juice for best flavor
• Don’t skip reducing the sauce
• Use bone-in ribs for richer results
• Make one day ahead , they taste even better
Prep Time / Cooking Time / Total Time
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Nutritional Information
(Per serving, based on 6 servings)
Calories: ~520
Fat: 36g
Carbohydrates: 18g
Sugar: 12g
Protein: 34g
FAQs
Why aren’t my short ribs tender?
- They need more cooking time, keep braising until they fall apart.
Can I make this in a slow cooker?
- Yes, cook on LOW for 7–8 hours.
Can I use boneless short ribs?
- Yes, but bone-in gives better texture and flavor.
Is pomegranate juice required?
- Yes, it creates the signature flavor, but cranberry juice can work.
Can I make the sauce thicker?
- Simmer longer or add a small cornstarch slurry.
Conclusion
Pomegranate Braised Short Ribs are the perfect mix of comfort and elegance, with rich, melt-in-your-mouth beef coated in a glossy, sweet-tart glaze that feels festive and luxurious. The deep flavor from slow braising paired with fresh, juicy pomegranate seeds makes this dish ideal for winter gatherings, holiday tables, or any special dinner where you want something truly memorable. It’s a showstopper meal with simple ingredients, bold flavor, and a beautiful presentation that always impresses.
