Description
Tender braised short ribs glazed with a sweet and tangy pomegranate sauce.
Ingredients
Scale
- 4 lbs beef short ribs
- 2 cups pomegranate juice
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 sprigs fresh rosemary
- 1 sprig fresh thyme
Instructions
- Preheat your oven to 300°F (150°C).
- Season the short ribs with salt and pepper.
- In a large ovenproof pot, heat olive oil over medium-high heat.
- Sear the short ribs on all sides until browned, then remove from the pot.
- Add onion and garlic to the pot, cooking until softened.
- Pour in pomegranate juice and balsamic vinegar, scraping up any browned bits from the bottom.
- Return the short ribs to the pot and add rosemary and thyme.
- Cover and transfer to the oven.
- Braise for 3 hours or until the meat is tender.
- Remove from oven and let rest before serving.
Notes
- Serve with mashed potatoes or polenta.
- Garnish with pomegranate seeds for added flavor and color.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 150mg
Keywords: Braised Short Ribs, Pomegranate Glaze, Beef Recipe