Best Pomegranate Braised Short Ribs Recipes

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POMEGRANATE-BRAISED SHORT RIBS



Pomegranate-Braised Short Ribs image

Add some jewel-like pomegranate seeds before serving -- they give tang and color and make the dish look fancy in a flash.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h45m

Number Of Ingredients 10

5 tablespoons vegetable oil, divided
4 pounds bone-in beef short ribs, cut into 3-inch pieces (8 to 12)
Salt and pepper
1 large yellow onion, cut into wedges
3 cloves garlic, smashed and peeled
10 sprigs thyme
1/4 cup all-purpose flour
3 cups pomegranate juice
1 cup dry red wine, such as Merlot
1/2 cup pomegranate seeds, for serving

Steps:

  • Preheat oven to 275 degrees. In a large heavy pot with a tight-fitting lid, heat 2 tablespoons oil over high. Season short ribs with salt and pepper. In batches, brown ribs on all sides. Transfer to a plate, pour off oil, and wipe loose bits out of pot.
  • Reduce heat to medium-high and add remaining 3 tablespoons oil to pot. Add onion, garlic, and thyme. Cook, scraping up browned bits with a wooden spoon, until onion is softened, 5 minutes. Add flour and stir to coat. Whisk in pomegranate juice and wine and bring to a boil, stirring frequently. Return ribs to pot, cover, and transfer to oven.
  • Bake until ribs are easily pierced with the tip of a paring knife, about 3 hours. With a slotted spoon, carefully transfer ribs to a large platter. Strain liquid into a fat separator, let sit briefly, and return to pot, discarding fat (or, skim off fat with a spoon). Bring to a boil over medium-high and cook until reduced to a sauce-like consistency, 10 minutes. Strain through a fine-mesh sieve, season with salt and pepper, and pour over ribs. Top with pomegranate seeds.

Nutrition Facts : Calories 629 g, Fat 46 g, Fiber 1 g, Protein 25 g, SaturatedFat 20 g

BRAISED BEEF SHORT RIBS IN A POMEGRANATE BARBEQUE SAUCE



Braised Beef Short Ribs in a Pomegranate Barbeque Sauce image

Provided by Food Network

Time 4h40m

Yield 6 servings

Number Of Ingredients 5

1/2 gallon pomegranate juice
1/2 gallon barbeque sauce, your choice
Agave nectar
6 oranges, sliced
6 (6-ounce) beef short ribs

Steps:

  • In a saucepan, combine half the barbeque sauce with half the pomegranate juice and add the agave, to taste. Bring to a simmer over medium-low heat and reduce until thick, about 30 minutes.
  • Preheat the oven to 250 degrees F. Line the bottom of a braising or roasting pan with the orange slices.
  • Brush the reduced sauce onto the short ribs and sear in a saute pan over high heat until the sugars are nice and caramelized. Place the meat into the braising pan with the orange slices. Pour in the remaining barbeque sauce and pomegranate juice and enough water to cover the meat completely. Cover with aluminum foil and cook until the meat is tender and falling off the bone, up to 4 hours, checking often.

BEEF SHORT RIBS BRAISED IN POMEGRANATE MOLASSES



BEEF SHORT RIBS BRAISED IN POMEGRANATE MOLASSES image

Number Of Ingredients 14

8 beef short ribs
2 strips bacon
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 T tomato paste
3 sprigs thyme
2 bay leaf
3 T pomegranate molasses
2 T roasted garlic teriyaki sauce
1 T Worcestershire sauce
3 cups chicken stock
salt
black pepper

Steps:

  • Heat oven to 300 degrees. Liberally salt and pepper the short ribs. Heat a heavy dutch oven over medium. Add bacon strips and cook until crisp. Remove bacon and let drain. Increase heat to medium-high, add short ribs and brown well on all sides, about 10 minutes. Remove short ribs. Remove all but about 2 tablespoons of fat from the dutch oven. Reduce heat to medium. Add chopped onions, celery, and carrot and cook until softened, about 5 minutes. Add tomato paste and cook until darkened, about 2 minutes. Deglaze pan with chicken stock. Add molasses, teriyaki sauce, Worcestershire sauce, bay leaf, and thyme and bring mixture to a boil. Remove from heat and cover tightly. Place in oven for 3 hours or until short ribs are tender. Remove short ribs from the dutch oven to a platter and keep warm. Skim the excess fat from sauce. Using a stick blender, carefully puree the vegetables. Reduce the sauce on the stove. Add 2 tablespoons of butter. Add short ribs back to the dutch oven to warm them. Serve short ribs and sauce over mashed potatoes or papperdelle.

POMEGRANATE BRAISED SHORT RIBS RECIPE



Pomegranate Braised Short Ribs Recipe image

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. This will impress anyone!

Provided by @MakeItYours

Number Of Ingredients 14

3 tbsp extra virgin olive oil
3 lbs beef short ribs (about 6-7 bone in short ribs)
kosher salt and pepper to taste
1 medium onion (chopped)
3 bacon slices (cut into smaller pieces)
3 tsp minced garlic
2 tbsp all-purpose flour
2 1/2 cups pomegranate juice
1 1/2 cups beef stock
1/3 cup soy sauce
1/2 cup dark brown sugar (packed)
1/2 tsp ground ginger
3 sprigs fresh thyme
Fresh parsley and pomegranate seeds for garnish (Optional)

Steps:

  • 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.

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