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Pomegranate Balsamic Braised Short Ribs

Ultimate Comfort: Pomegranate Balsamic Braised Short Ribs

This Pomegranate Balsamic Braised Short Ribs recipe transforms a simple meal into a comforting feast perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 3 pounds Bone-in Beef Short Ribs can substitute with boneless ribs
  • 2 tablespoons Olive Oil or vegetable oil
For the Aromatics
  • 1 medium Red Onion
  • 1 large Carrot
  • 1 stalk Celery
For the Braising Liquid
  • 2 tablespoons Tomato Paste
  • 1/2 cup Low Sodium Soy Sauce or tamari for gluten-free
  • 1/2 cup Pomegranate Balsamic Vinegar
  • 3 cups Beef Broth
  • 1/2 cup Veal Demi-Glaze or substitute with more beef broth
For the Seasoning & Herbs
  • 2 teaspoons Thyme
  • 3 stems Fresh Rosemary
  • 1 leaf Bay Leaf
  • 1/4 teaspoon Calabrian Chili Flakes
For Thickening the Sauce
  • 1/4 cup Wondra Flour or all-purpose flour
For Finishing Touches
  • to taste Kosher Salt
  • to taste Fresh Ground Black Pepper
  • 1/2 cup Pomegranate Seeds for garnish

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Season the bone-in beef short ribs with kosher salt and freshly ground black pepper.
  3. In a large Dutch oven, heat olive oil over medium-high heat and sear the short ribs until browned on all sides, about 15-20 minutes.
  4. Remove the ribs and sauté red onion, carrot, and celery for 2-3 minutes.
  5. Deglaze the pot with low sodium soy sauce and pomegranate balsamic vinegar, scraping any browned bits.
  6. Stir in tomato paste and let cook for about 1 minute.
  7. Mix Wondra flour with a small amount of beef broth to create a slurry, then stir it back into the pot with remaining broth and veal demi-glaze.
  8. Return the seared short ribs to the pot, adding thyme, rosemary, and bay leaf.
  9. Cover and braise in the oven for 1-2 hours until fork-tender.
  10. Check the seasoning and adjust with salt and pepper as needed.
  11. Ladle sauce over the short ribs and garnish with pomegranate seeds before serving.

Nutrition

Serving: 1ribCalories: 600kcalCarbohydrates: 15gProtein: 40gFat: 45gSaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 1gSugar: 5gIron: 3mg

Notes

Let the dish sit for a few minutes after cooking to allow flavors to meld.

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