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Pomegranate Braised Beef Short Ribs with Balsamic

By Lindsey Baruch

5 from 1 vote

on Aug 31, 2026

These Pomegranate Braised Beef Short Ribs with Balsamic Vinegar are the perfect main festive meal. It starts with salting the bone-in short ribs, and the rest of the braise is pretty hands-off. The short ribs are seared and then prepared with aromatics, pomegranate juice, and balsamic, all finished off with fresh pomegranate seeds. You can make a demi-glace if you’d like, or serve as is with the sauce from the pot!

If you’re looking for more short rib recipes, be sure to check out our Braised Short Rib Ragu with Tagliatelle and Red Wine Braised Short Ribs (Fall-Off-The-Bone).

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5 from 1 vote

Pomegranate Braised Beef Short Ribs with Balsamic

By: Lindsey Baruch

These Pomegranate Braised Beef Short Ribs with Balsamic Vinegar are the perfect main festive meal. It starts with salting the bone-in short ribs.

Prep: 10 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 10 minutes mins

Servings: 4

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Ingredients 

1x2x3x

• ▢ 4 pounds bone-in short ribs
• ▢ Kosher salt and freshly ground black pepper
• ▢ 2 tablespoons neutral oil
• ▢ 1 large yellow onion, roughly chopped
• ▢ 4 large garlic cloves, smashed
• ▢ ¼ cup balsamic vinegar
• ▢ 3 cups pomegranate juice
• ▢ 2 cups beef broth or water
• ▢ 2 tablespoons all-purpose flour, optional
• ▢ 2 tablespoons cold cubed unsalted butter, optional
• ▢ Pomegranate arils, for serving

Instructions 

• Pat the short ribs dry with paper towels, and season with salt and pepper. Let your short ribs come to room temperature.
• In a large Dutch oven or heavy-bottomed pot, heat neutral oil over medium-high heat. Sear your short ribs on all sides until darkened and deeply browned, about 3 to 4 minutes per side.
• Add in your onions and garlic and give everything a big toss; season with salt and pepper. Saute until softened, about 3 to 4 minutes.
• Pour in the balsamic vinegar and pomegranate juice, scraping up any browned bits from the bottom of the pot. Then, add in your broth. Bring this to a gentle simmer, then bring the heat to low, and cover the pot with a lid.
• Keep covered and let your short ribs braise for 4 hours, until fork-tender.
• You can serve as is, or make a sauce: Remove the completed short ribs from the pot and set aside, covered with foil to keep warm. Strain the braising liquid from the braise into a fine mesh sieve, discarding any solids.
• In a saucepan, make your roux with butter and flour, and slowly add in about 2 cups of your strained broth. Bring the strained liquid to a boil over medium-high heat, and then to a gentle simmer. It should reach a thicker, silky consistency. Season with salt and pepper, as needed.
• Plate the short ribs, drizzling over your sauce and pomegranate arils.

Notes

Bone-in Short Ribs: You can use boneless short ribs for this recipe if you prefer!

Nutrition

Calories: 768kcal, Carbohydrates: 31g, Protein: 64g, Fat: 41g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 19g, Trans Fat: 0.03g, Cholesterol: 195mg, Sodium: 236mg, Potassium: 1616mg, Fiber: 0.4g, Sugar: 26g, Vitamin A: 0.3IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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