Pomegranate Balsamic Braised Short Ribs
My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Pomegranate Balsamic Braised Short Ribs
Pomegranate Balsamic Braised Short Ribs
Yes. When you hear the term short ribs, they do refer to beef. This is the lower part of the cow’s rib cage. This shouldn’t be confused with pork spare ribs.
Braising refers to low, slow cooking in a liquid. Typically, wine, beer or stock are used as the base for braising liquids.

Yes. You can braise your short ribs on the stove top. Just put the covered dutch oven over medium-low heat for approximately the same amount of time and stir occasionally. Check your liquids to be sure they are covering the meat and then test for doneness at the one and two hour marks.

There are so many great options.  I like to serve mine with a variety of side dishes but these are some of my favorites.  Decadent Make-Ahead Mashed Potatoes are always great and can be served as a bed for the balsamic short ribs.  Another option is my Whipped Roasted Garlic Sweet Potatoes.  Braised short ribs with risotto is another favorite combination.  Buttered egg noodles and a roasted or steamed veggie would also work.

I often make short ribs a day before serving. I find the taste just gets better. I also find that there is a lot of fat in short ribs. By refrigerating overnight, the oil will form a firm layer on top of the dish, making it easy for me to remove that excess fat the next day. Then, to reheat short ribs, I can either warm it on the stove over medium heat until the sauce is hot and bubbling and the meat is warmed through or put it in a 350 degree oven to heat through. I recommend bringing the pot of ribs to room temperature before reheating. This allows less time for heating and ensures the meat will get heated through in a shorter about of time. Watch your liquids and if necessary, you can add a little extra stock. Reheating can take 20-30 minutes.

Pomegranate Balsamic Braised Short Ribs
Pomegranate Balsamic Braised Short Ribs
Pomegranate Balsamic Braised Short Ribs
Pomegranate Balsamic Braised Short Ribs
Pomegranate Balsamic Braised Short Ribs
Pomegranate Balsamic Braised Short Ribs
Pomegranate Balsamic Braised Short Ribs
Pomegranate Balsamic Braised Short Ribs
Pomegranate Balsamic Braised Short Ribs
Pomegranate Balsamic Braised Short Ribs
Pomegranate Balsamic Braised Short Ribs
Pomegranate Balsamic Braised Short Ribs

Pomegranate Balsamic Braised Short Ribs

This rosemary and pomegranate short ribs recipe with whipped sweet potatoes gets a flavour boost from rosemary flavored extra virgin olive oil and pomegranate balsamic vinegar.
5 from 1 vote
Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes
Course Dinner
Cuisine General
Servings 4 Served
Calories 968 cal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 2– 2 1/2 Lbs. Bone-in Beef short ribs
  • 2 Tbsp. Olive Oil
  • 1/2 Red Onion, diced
  • 1 Carrot, diced
  • 1 Celery stalk, diced
  • 3 Tbsp. Tomato paste
  • 1/3 Cup low sodium soy sauce
  • 1/3 Cup Pomegranate balsamic vinegar
  • 32 Oz. Beef broth
  • 1 1/2 Oz. Veal demi-glaze, one package of gelatin
  • Small Bunch fresh thyme
  • 4-5 Fresh Rosemary stems
  • 1 Bay leaf
  • 1/2 Tsp. Calabrian chili flakes
  • 3 Tbsp. Wondra flour
  • Kosher salt and fresh ground black pepper to taste
  • Pomegranate seeds to finish the dish

Instructions
 

  • Preheat the oven to 350 degrees.
  • Season the short ribs with kosher salt and freshly ground black pepper on all sides liberally. Heat olive oil in a large dutch oven on the stove over medium-high heat. Add the short ribs and brown the ribs on all sides. (About 15 – 20 minutes) Transfer to a platter.
  • Add the onion, carrot, celery and garlic to the pot and sauté for 2-3 minutes. Then deglaze the pan with soy sauce and balsamic vinegar scraping the bottom of the pan to loosen all the tasty bits and pieces. Add the chili flakes.
  • Add tomato paste and stir into the mix for one minute. Meanwhile, mix the flour with a 1/4 cup of the beef broth until it is well combined. Put to the side.  Add the beef broth to the pot and when warm, add the demi-glaze and stir into the mix for a minute.  Then add the flour and broth slurry you made. Whisk well to combine. This will thicken the sauce in the pan.
  • Add back the short ribs and any juice that has accumulated on the plate. Add the rosemary, bay leaf, and thyme. Cover and cook in the oven at 350F degrees for 1 hour.
  • At the one hour mark, make sure the meat is covered with liquid. If needed, add more beef broth to cover. Turn the beef ribs over to coat.
  • Cook for another hour. Remove from oven and test the meat. It should be super tender and almost falling off the bone. Test by inserting the tip of a knife into the meat, it should be easily pierced with the knife.
  • Taste the sauce. Does it need more seasoning? If so, add more salt and pepper.
  • Serve the short ribs on a plate. Sprinkle with pomegranate seeds and enjoy.

Nutrition

Calories: 968calCarbohydrates: 12gProtein: 103gFat: 54gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 23gCholesterol: 301mgSodium: 2143mgPotassium: 2135mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 69mgIron: 12mg
Keyword beef, dinner
Tried this recipe?Let us know how it was!