Pomegranate Braised Boneless Short Ribs with Vegetable Mash Recipe
This Pomegranate Braised Boneless Short Ribs recipe offers tender, flavorful beef slow-cooked in a fragrant pomegranate, balsamic, and beef broth sauce. The ribs are first seared to develop a rich crust, then braised in the oven until melt-in-your-mouth tender. Served over creamy cauliflower and potato mash and garnished with fresh pomegranate seeds, this dish combines savory, sweet, and tangy notes for an elegant yet comforting meal perfect for special occasions or cozy dinners.
- Prep Time: 20 minutes
- Cook Time: 3 hours 5 minutes
- Total Time: 3 hours 25 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Braising
- Cuisine: American
Ingredients
Beef 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, light amount)
- 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
Vegetable Mash
- 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 (for garnish)
Instructions
- Prepare and Sear Short Ribs: Preheat the 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, add a small amount of oil, then sear half the ribs until golden brown on each side, about 2 minutes per side. Remove and repeat with remaining ribs. Set all ribs aside.
- Sauté Aromatics and Deglaze: Reduce heat to medium and add chopped onion with kosher salt. Sauté for 4-5 minutes, stirring often, until softened. Add garlic, cook for 1-2 minutes until fragrant. Deglaze the pot with balsamic vinegar, scraping up browned bits.
- Add Liquids and Herbs: Stir in pomegranate juice, beef broth, and honey. Return the seared ribs to the pot, ensuring they are mostly submerged. Nestle in thyme sprigs, cinnamon stick (if using), and bay leaf. Bring to a boil over medium-high heat.
- Braise Short Ribs: Cover the dutch oven with a lid and transfer to the preheated oven. Braise for about 2.5 hours or until the ribs are fork-tender.
- Cook Vegetables: When ribs near completion, place potatoes and cauliflower in a large pot, cover with water, and bring to a boil. Season with kosher salt once boiling, then reduce to a gentle boil and cook 12-15 minutes until tender.
- Dry and Mash Vegetables: Drain vegetables and return to the pot over medium heat for 2 minutes to dry out excess moisture. Transfer to a food processor with butter, milk, kosher salt, and black pepper. Blend until smooth, adjusting butter and milk for desired creaminess.
- Strain and Skim Braising Liquid: Remove ribs from the pot and strain the braising liquid, discarding solids. Skim off excess fat from the surface or use a fat separator if available.
- Reduce Sauce: Return the braising liquid to the dutch oven, bring to a gentle boil over medium heat, and reduce until thick enough to coat the back of a spoon, about 7-8 minutes.
- Serve: Plate the potato-cauliflower mash, top with pomegranate braised short ribs, drizzle with the reduced sauce, and garnish with fresh pomegranate seeds. Enjoy!
Notes
- For the best flavor, use fresh pomegranate juice or high-quality bottled juice.
- If you prefer a thicker sauce, you can further reduce the braising liquid or whisk in a cornstarch slurry.
- Optional cinnamon stick adds a warm, subtle spice note but can be omitted if preferred.
- Use a heavy-bottomed dutch oven for even heat distribution during braising.
- Make sure to season potato and cauliflower mash generously as these vegetables can be bland without enough salt and pepper.
- Leftover braised ribs can be refrigerated and reheated gently in the sauce for enhanced flavor.
