Go Back
–+ servings
Pomegranate Balsamic Braised Short Ribs

Pomegranate Balsamic Braised Short Ribs for Ultimate Comfort

Pomegranate Balsamic Braised Short Ribs is a comforting dish that turns tough meat into succulent treasures infused with fruity sweetness and savory depth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Short Ribs
  • 4 pieces Bone-in Beef Short Ribs The star of the dish, these provide depth and richness
  • 2 tablespoons Olive Oil Essential for searing the meat
For the Vegetables
  • 1 medium Red Onion Adds a sweet aroma to your sauce
  • 1 large Carrot Diced for a hint of natural sweetness
  • 2 stalks Celery Diced to harmonize in the sauce
For the Sauce
  • 2 tablespoons Tomato Paste Intensifies umami and thickens your sauce
  • 1/2 cup Low Sodium Soy Sauce Enhances umami while keeping salt levels in check
  • 1/2 cup Pomegranate Balsamic Vinegar Gives the dish its unique charm
  • 2 cups Beef Broth Keeps the meat moist during braising
  • 1/4 cup Veal Demi-Glaze Enriches the sauce
For Seasoning
  • 1 teaspoon Fresh Thyme Feel free to swap for dried thyme
  • 1 teaspoon Fresh Rosemary Opt for fresh for the best flavor
  • 1 leaf Bay Leaf Heightens overall flavor
  • 1/2 teaspoon Calabrian Chili Flakes Adjust based on spice preferences
  • 1 tablespoon Wondra Flour Thickens the sauce beautifully
  • 1 teaspoon Kosher Salt Adjust to personal taste
  • 1 teaspoon Fresh Black Pepper Adjust to personal taste
For the Garnish
  • 1/4 cup Pomegranate Seeds Adds freshness as a garnish

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Season the short ribs with kosher salt and black pepper. Heat olive oil in a Dutch oven and sear the short ribs for 15-20 minutes until browned. Remove and set aside.
  3. In the same pot, add diced onion, carrot, and celery. Sauté for 2-3 minutes until softened.
  4. Pour in the soy sauce and pomegranate balsamic vinegar to deglaze the pot, scraping up browned bits.
  5. Mix in tomato paste and cook for 1 minute until it darkens.
  6. In a bowl, combine Wondra flour with beef broth until smooth. Set aside.
  7. Pour remaining beef broth, demi-glaze, and slurry into the pot, mixing thoroughly.
  8. Return seared short ribs to the pot, add herbs, and ensure ribs are mostly submerged. Cover tightly and braise for 1 hour.
  9. After an hour, flip the ribs, cover, and braise for another hour until tender.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 18gProtein: 35gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 4mg

Notes

Fat removal is crucial for a cleaner sauce. Taste and adjust seasoning as needed.

Tried this recipe?

Let us know how it was!