Pomegranate Braised Short Ribs
Serves 230 mins prep90 mins cook
It’s almost december (what!) and I’m embracing my favorite cozy meals to match the cold weather—these pomegranate short ribs are actually very simple to make but give sophisticated dinner party vibes!!
0 servings
What you need
Instructions
preheat oven to 325. pat the short ribs dry with paper towels and season generously with salt and black pepper on all sides. heat a deep stainless steel saute pan over medium heat, then add the oil. once the oil is shimmering, add in the short ribs carefully without overcrowding the pan (you may need to do this in two batches). cook for about 3 mins on each side, then set aside on a plate. to the same pan, add the onion, carrots, and celery. saute for 7-10 mins, until the onions are translucent and caramelizing, then add the garlic and saute for another 2 mins. add in the broth, tomato paste, and pomegranate juice and stir to combine. season with salt and pepper, then add in the rosemary, thyme, and bay leaves. add back the short ribs. cover the pan and place in the oven for 2+½–3 hours. carefully remove the pan from the oven, discard the bay leaves, thyme, and rosemary sprigs, and serve immediately for best results with the polenta and veggies and sauce from the pan on top. if desired, top with pomegranate arils for a sweet crunch. this will make 4 servings. enjoy!View original recipe