Few dishes embody the perfect balance of richness, depth, and vibrant flavor quite like Beef Short Ribs Braised in Pomegranate & Herbs. Imagine beef so tender it practically falls off the bone, slow-cooked in a fragrant braising liquid infused with pomegranate juice, fresh herbs, and aromatic vegetables. The result is a dish that feels both luxurious and comforting—a recipe you can serve at a holiday table or for an intimate weekend dinner.
What makes this recipe unique is its layering of flavors. The natural tang and sweetness of pomegranate balance the richness of the beef, while herbs like rosemary and thyme provide earthiness. It’s hearty enough for cold winter evenings yet elegant enough to impress your dinner guests.
This post will take you through everything you need to know to make this dish—from selecting the right cut of beef to perfecting the braising process, plus serving suggestions, variations, and expert tips. By the end, you’ll feel confident in making a restaurant-quality dish right in your kitchen.
Why Choose Beef Short Ribs for Braising?
Beef short ribs are often considered the star cut for slow-cooking. With their rich marbling and connective tissue, they transform into buttery tenderness when braised low and slow. Unlike leaner cuts that can dry out, short ribs develop incredible depth of flavor when cooked with liquids.
Here’s why they’re perfect for this recipe:
- Flavorful marbling – the fat content melts into the sauce, enriching it.
- Bone-in meat – adds depth and richness to the braising liquid.
- Tender texture – after hours of braising, the meat becomes fork-tender.
- Versatile pairing – pairs well with sweet, tangy, or savory sauces.
For this dish, the pomegranate reduction doesn’t just tenderize the beef—it infuses it with subtle fruity brightness, elevating the classic braised short rib.
Ingredients You’ll Need
The success of Beef Short Ribs Braised in Pomegranate & Herbs lies in its ingredient balance. Here’s a breakdown of the essentials:
Main Ingredients
- Beef short ribs (bone-in, 1.5 kg) – provides the base of the dish; bone-in adds more flavor.
- Olive oil (4 tbsp) – for searing and sautéing vegetables.
- Salt & black pepper – enhances the beef’s natural flavor.
Aromatics & Vegetables
- Onion (1 large, finely chopped) – creates the flavor foundation.
- Carrots (2 medium, diced) – adds natural sweetness.
- Celery (2 stalks, diced) – contributes to depth and balance.
- Garlic (3 cloves, minced) – intensifies flavor.
- Tomato paste (1 tbsp) – gives body and richness to the sauce.
Braising Liquid
- Pomegranate juice (500 ml, unsweetened) – key to the dish’s tangy-sweet character.
- Beef stock (500 ml, halal-certified) – ensures savory depth.
- Pomegranate molasses (2 tbsp) – adds complexity and syrupy richness.
Herbs & Seasonings
- Rosemary (2 sprigs) – earthy aroma.
- Thyme (4 sprigs) – freshness and balance.
- Bay leaves (2) – subtle depth.
Garnish
- Fresh pomegranate seeds (¼ cup) – bright pops of sweetness.
- Fresh parsley (2 tbsp, chopped) – fresh herbal finish.
Step-by-Step Guide to Making Beef Short Ribs Braised in Pomegranate & Herbs
Step 1: Prepare & Season the Short Ribs
Pat ribs dry with a paper towel to ensure a good sear. Season generously with salt and pepper. Proper seasoning at this stage is essential because it builds the foundation of flavor.
Step 2: Sear the Meat
Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Add the ribs in batches, ensuring you don’t overcrowd the pan. Sear until each side is golden-brown. This caramelization (the Maillard reaction) locks in flavor and gives the dish depth.
Step 3: Build the Flavor Base
In the same pot, sauté onions, carrots, and celery until softened and caramelized. Add garlic and tomato paste, stirring for 1–2 minutes. This step ensures your sauce develops a layered complexity instead of tasting flat.
Step 4: Deglaze & Add Liquids
Pour in the pomegranate juice, scraping up browned bits from the bottom of the pot. Add the beef stock and pomegranate molasses, stirring until combined. This mixture becomes the luxurious braising liquid.
Step 5: Add Herbs & Return Ribs
Nestle the ribs back into the pot, ensuring they’re mostly submerged. Add rosemary, thyme, and bay leaves. Cover with a lid.
Step 6: Slow Braise in the Oven
Transfer the Dutch oven to a preheated oven at 160°C (320°F). Braise for 2.5–3 hours, or until the ribs are fork-tender and the sauce has thickened. Patience is key—the longer the braise, the more tender and flavorful the meat becomes.
Step 7: Rest & Serve
Remove ribs and let them rest for 10 minutes. Discard herb stems and bay leaves. If the sauce is too thin, simmer it uncovered on the stovetop until reduced. Serve hot, garnished with fresh pomegranate seeds and parsley.
Chef’s Tips for Success
- Brown deeply: A dark sear equals richer flavor. Don’t rush this step.
- Don’t overcrowd the pan: Sear ribs in small batches for even browning.
- Keep liquid balanced: Ribs should be ¾ submerged in the braising liquid—too much liquid dilutes flavor, too little risks drying.
- Overnight flavor boost: Make the dish a day ahead; the flavors deepen beautifully when rested overnight.
- Strain the sauce (optional): For a refined finish, strain the braising liquid before reducing.
Serving Suggestions
This dish shines with complementary sides that absorb the luscious sauce. Try pairing it with:
- Creamy mashed potatoes – the classic partner for braised meats.
- Saffron or herbed rice – a Middle Eastern touch that enhances pomegranate notes.
- Buttered egg noodles – hearty and comforting.
- Roasted root vegetables – carrots, parsnips, and sweet potatoes work wonderfully.
- Crusty bread – perfect for soaking up every last drop of sauce.
For drinks, a sparkling pomegranate mocktail or spiced tea complements the dish without overpowering its flavors.
Variations to Try
- With Lamb Shanks: Swap beef ribs for lamb shanks for a sweeter, gamey flavor.
- Spiced Version: Add cinnamon stick and star anise to the braising liquid for a warm, aromatic twist.
- Vegetarian Option: Replace ribs with portobello mushrooms or eggplant chunks for a hearty plant-based take.
- Pressure Cooker Method: Reduce cooking time to 50–60 minutes in a pressure cooker while maintaining tenderness.
Storing & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze cooled ribs in sauce for up to 2 months.
- Reheating: Gently warm on the stovetop with a splash of stock to prevent drying out.
Final Thoughts
Beef Short Ribs Braised in Pomegranate & Herbs is more than just a recipe—it’s a celebration of flavors that brings warmth and elegance to your table. The combination of tender beef, tangy pomegranate, and fresh herbs creates a dish that feels gourmet but is surprisingly approachable with the right steps.
Beef Short Ribs Braised in Pomegranate & Herbs Recipe
Description
Tender beef short ribs slow-braised in a rich pomegranate reduction with fresh herbs create a dish that is both comforting and elegant. This recipe combines the natural sweetness of pomegranate juice with savory aromatics, producing melt-in-your-mouth meat layered with tangy, herby flavors. Perfect for a festive dinner or a cozy family meal, this braised beef short ribs recipe is a halal-friendly, wholesome centerpiece that will impress every guest.
Ingredients
For the Ribs & Marinade
For the Braising Liquid
Garnish
Instructions
Season & Sear the Ribs
- Pat the beef short ribs dry with paper towels. Season generously with salt and black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches until deeply browned on all sides (about 8–10 minutes). Remove ribs and set aside.
Build the Flavor Base
- In the same pot, reduce heat to medium. Add onions, carrots, and celery. Cook for 5–7 minutes until softened and lightly caramelized. Stir in garlic and tomato paste, cooking for another 1–2 minutes until fragrant.
Deglaze & Add Liquids
- Pour in pomegranate juice, scraping up any browned bits from the pot. Add beef stock and pomegranate molasses, stirring until combined.
Add Herbs & Return Ribs
- Return the seared short ribs to the pot. Add rosemary, thyme, and bay leaves. Ensure ribs are submerged about ¾ in the liquid.
Slow Braise
- Cover the Dutch oven with a lid and transfer to a preheated oven at 160°C. Braise for 2.5–3 hours, or until the meat is fork-tender and pulling away from the bone.
Rest & Garnish
- Remove ribs from the pot and let rest for 10 minutes. Discard herb stems and bay leaves from the sauce. If the sauce is thin, simmer on the stovetop until slightly reduced. Serve ribs with sauce ladled over the top, garnished with fresh pomegranate seeds and parsley.
Note
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months.
Reheating: Warm gently on the stovetop with a splash of stock to loosen the sauce.
Variation: Swap short ribs with lamb shanks for a slightly sweeter, richer flavor.
Make-Ahead: This dish tastes even better the next day as the flavors deepen overnight.
