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Two plates of pomegranate short ribs with parsnip puree and a salad.
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5 from 1 vote

Pomegranate Braised Beef Short Ribs with Balsamic

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 Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dinner
Cuisine: French
Servings: 4
Author: Lindsey Baruch

Ingredients

  • 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