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Pomegranate Braised Boneless Short Ribs with Vegetable Mash Recipe

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4.2 from 75 reviews

This rich and flavorful Pomegranate Braised Boneless Short Ribs recipe features tender, melt-in-your-mouth beef slow-cooked in a tangy pomegranate and balsamic vinegar braising liquid. Paired with creamy mashed potatoes and cauliflower, infused with butter and milk, this dish combines sweet, savory, and aromatic elements perfect for an elegant yet comforting meal.

Ingredients

Short Ribs and Braising Liquid

  • 2.5 lbs boneless beef short ribs, cut into about 7 large chunks
  • Kosher salt, to taste
  • Avocado oil or olive oil, for searing
  • 1 large yellow onion, cut into large chunks
  • 6 garlic cloves, peeled & smashed
  • ½ cup balsamic vinegar
  • 1.5 cups pomegranate juice
  • 1 cup beef broth (or stock, bone broth)
  • 1 tbsp honey
  • 3 sprigs fresh thyme
  • 1 cinnamon stick (optional)
  • 1 bay leaf

Mashed Potatoes and Cauliflower

  • 1 lb yellow or gold potatoes, peeled & cut into large chunks
  • ½ lb cauliflower florets
  • 2-3 tbsp unsalted butter
  • ⅓ cup milk (2% or higher recommended)
  • Kosher salt & black pepper, to taste

Garnish

  • Pomegranate seeds

Instructions

  1. Preheat and sear the ribs: Preheat your oven to 325°F. Pat the short ribs dry with paper towels and season generously with kosher salt. Heat a Dutch oven over medium-high heat and add a small amount of oil. Sear half the short ribs until golden brown on each side, about 2 minutes per side. Remove and repeat with the remaining ribs. Set them aside.
  2. Sauté aromatics and deglaze: Reduce heat to medium, add onion chunks and season with kosher salt. Sauté for 4-5 minutes, stirring often. Add garlic and cook 1-2 minutes more. Deglaze the pot with balsamic vinegar, scraping up browned bits. Stir in pomegranate juice, beef broth, and honey.
  3. Braise the short ribs: Return the seared ribs to the pot, ensuring they are mostly submerged. Add thyme sprigs, cinnamon stick (if using), and bay leaf. Bring to a boil, then cover with a lid and transfer to the oven. Braise for about 2.5 hours until the ribs are fork-tender.
  4. Cook potatoes and cauliflower: When ribs are almost done, place potatoes and cauliflower in a large pot, cover with water, and bring to a boil. Season heavily with kosher salt and simmer for 12-15 minutes until tender.
  5. Dry and mash vegetables: Drain the vegetables and return them to the pot over medium heat. Cook for 2 minutes to dry them out slightly. Transfer to a food processor with butter, milk, kosher salt, and black pepper. Blend until smooth, adding more butter or milk as needed.
  6. Prepare the sauce: Remove ribs from the Dutch oven and strain the braising liquid, discarding solids. Skim off excess fat from the surface. Return the liquid to the pot and bring to a gentle boil over medium heat. Reduce until thickened to coat the back of a spoon, about 7-8 minutes.
  7. Serve: Plate the mashed potatoes and cauliflower. Top with the braised short ribs, spoon over the reduced sauce, and garnish with fresh pomegranate seeds. Enjoy!

Notes

  • For best flavor, use fresh pomegranate juice or a quality bottled variety without added sugar.
  • The cinnamon stick adds a subtle warmth but can be omitted if preferred.
  • Adjust seasoning of mashed potatoes and cauliflower to your taste.
  • Skimming fat from the braising liquid improves the sauce’s texture and flavor.
  • Use a heavy-bottomed Dutch oven for even braising.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.

Find it online: https://justsosavory.com/pomegranate-braised-boneless-short-ribs-with-vegetable-mash-recipe-2/