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Sticky Pomegranate Glazed Beef Short Ribs

Tender, slow-braised beef short ribs coated in a rich, sticky pomegranate molasses glaze, garnished with fresh ruby-red pomegranate seeds and rosemary.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Modern
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Meat & Aromatics
  • 4 lbs bone-in beef short ribs
  • 1 large onion chopped
  • 1 head garlic halved
  • 2 sprigs fresh rosemary plus more for garnish
Braising Liquid & Glaze
  • 2 cups beef broth
  • 1 cup dry red wine
  • 0.5 cup pomegranate molasses
  • 0.25 cup brown sugar packed
  • 2 tbsp soy sauce
Garnish
  • 0.5 cup fresh pomegranate seeds

Equipment

  • Dutch oven or large oven-safe pot
  • Tongs
  • Fine-mesh sieve
  • Saucepan for reduction

Method
 

  1. Preheat oven to 325°F (160°C). Season ribs generously with salt and pepper.
  2. Sear ribs in oil in a Dutch oven over medium-high heat until browned on all sides. Remove and set aside.
  3. Sauté chopped onion in the pot for 3 minutes, then add halved garlic.
  4. Deglaze with red wine, scraping up browned bits. Stir in beef broth, pomegranate molasses, brown sugar, and soy sauce.
  5. Return ribs to pot, add rosemary, cover, and braise in oven for 2.5 to 3 hours until tender.
  6. Remove ribs. Strain liquid into a saucepan and simmer until reduced to a thick glaze.
  7. Brush ribs with glaze and serve over rice, topped with pomegranate seeds and rosemary.

Notes

If you cannot find pomegranate molasses, simulate it by reducing pomegranate juice with sugar and lemon juice until syrupy. Short ribs taste even better the next day as flavors meld.