These Pomegranate Braised Short Ribs are tender, insanely flavorful, fall of the bone perfection because they have baked away in glorious liquids and spices galore. The pomegranate flavor lends the perfect wintery tang and sweetness to this hearty dish that will impress anyone you serve it to, especially during the holidays.
Fresh parsley and pomegranate seeds for garnishOptional
Preheat oven to 375 degrees. Add olive oil to large pot or dutch oven over medium high heat. Liberally season short ribs with salt and pepper to taste then add short ribs to the hot pot.
Sear ribs on all sides until golden brown. Once beef is finished searing, remove from pot, drain on paper towels, and place to the side. Using a knife, deglaze the bottom of the pan getting up all of the bits of deliciousness stuck to the bottom of the pot.
Next add chopped onion and bacon to pan and brown until onion is tender (about 6-8 minutes). Add garlic and only cook for 30 seconds. Sprinkle in flour and stir together and cook for about 2 minutes.
Pour in pomegranate juice, beef stock, and soy sauce then stir in brown sugar and ground ginger and whisk until everything is smooth. Add thyme sprigs then bring the braising liquid to a boil.
Once boiling, return beef short ribs to liquid, cover with top and place in the oven for 2 - 2½ hours or until ribs are completely tender (easily separated with a fork) and the liquid has thickened into a gravy that has stuck to the ribs.
At this point, there will be lots of fat that has rendered to the top from the ribs. You will want to scoop this out to remove it. If you have time, place the entire dutch oven in the fridge for a few hours and let the fat solidify. You can easily scoop it out then and place the oven right back on the heat to heat up. It also let’s the flavors intensify even more.
Here I used boned short ribs but you can use boneless or you can replace with chuck roast if it isn't available.