Pomegranate glazed short ribs are the kind of dish that feels luxurious, comforting, and deeply satisfying. Slow cooked until tender and finished with a glossy, tangy glaze, this recipe is perfect for cozy dinners, special occasions, or anytime you want to serve something impressive with minimal stress once it is in the oven.
Short ribs are ideal for slow cooking because of their rich marbling and deep beefy flavor. As they braise, the meat becomes incredibly tender, practically falling off the bone. The long cooking time allows the flavors to develop fully, creating a sauce that is bold, balanced, and irresistibly savory. This is a dish that rewards patience.
The pomegranate glaze is what truly sets these short ribs apart. Pomegranate juice brings a bright, slightly tart sweetness that cuts through the richness of the meat. As it reduces, it thickens into a silky glaze with a deep ruby color and a complex flavor profile. Combined with aromatics like garlic, onions, and a touch of warm spices, the sauce becomes both comforting and elegant.
During cooking, the short ribs absorb the glaze, becoming infused with sweet and savory notes. The natural sugars in the pomegranate caramelize gently, adding depth without overpowering the dish. A splash of broth or red wine helps balance the acidity and creates a sauce that is perfect for spooning over the meat just before serving.
Pomegranate glazed short ribs pair beautifully with simple sides that allow the main dish to shine. Creamy mashed potatoes, buttery creamy polenta, or fluffy rice are ideal for soaking up the sauce. Roasted root vegetables or a crisp green salad add freshness and contrast, rounding out the meal.
Finished with a sprinkle of fresh herbs or a handful of pomegranate seeds for texture and color, these short ribs are as beautiful as they are flavorful. They bring together bold flavors and slow cooked comfort in a way that feels both modern and timeless, making them a memorable centerpiece for any table..
Ingredients
- 4 pounds beef short ribs bone-in
- 2 tablespoons olive oil
- 1 cup pomegranate juice
- 1/2 cup brown sugar
- 1/2 cup balsamic vinegar
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 325°F (165°C).
- In a large ovenproof pot or Dutch oven, heat olive oil over medium-high heat. Add short ribs and brown on all sides, about 10 minutes.
- Remove the ribs from the pot and set aside. In the same pot, add garlic and sauté until fragrant.
- Add pomegranate juice, brown sugar, balsamic vinegar, salt, and pepper. Stir to combine and bring to a simmer.
- Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
- Cover the pot and transfer it to the preheated oven. Cook for 3 to 3.5 hours, until the short ribs are tender and the sauce has thickened.
- Remove from oven, let rest for a few minutes, and serve warm. Decorate with pomegranate seeds.
Nutrition
