Beef Short Ribs Braised in Pomegranate & Herbs Recipe

Prep Time 25 mins
Cook Time 3 hrs
Rest Time 3 mins
Total Time 3 hrs 28 mins
Cooking Method: , , ,
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 160  C
Servings: 4
Best Season: Fall, Winter
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
  • 1 kg 1.5 beef short ribs (bone-in, halal-certified)
  • 2 tsp sea salt
  • 1 tsp black pepper (freshly ground)
  • 2 tbsp olive oil
    • For the Braising Liquid
  • 2 tbsp olive oil (for searing)
  • 1 large onion (finely chopped)
  • 3 cloves garlic (minced)
  • 2 medium carrots (diced)
  • 2 celery stalks (diced)
  • 1 tbsp tomato paste
  • 500 ml pomegranate juice (unsweetened)
  • 500 ml beef stock (low sodium)
  • 2 tbsp pomegranate molasses
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
    • Garnish
  • 0 cup 0.25 fresh pomegranate seeds (arils)
  • 2 tbsp fresh parsley (finely chopped)
Instructions
    Season & Sear the Ribs
  1. 1
    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.
    2. Build the Flavor Base
  2. 2
    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.
    3. Deglaze & Add Liquids
  3. 3
    Pour in pomegranate juice, scraping up any browned bits from the pot. Add beef stock and pomegranate molasses, stirring until combined.
    4. Add Herbs & Return Ribs
  4. 4
    Return the seared short ribs to the pot. Add rosemary, thyme, and bay leaves. Ensure ribs are submerged about ¾ in the liquid.
    5. Slow Braise
  5. 5
    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.
    6. Rest & Garnish
  6. 6
    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.

Keywords: beef short ribs recipe, braised beef halal, pomegranate beef ribs, herb-braised short ribs
Read it online: https://petitepanini.com/recipe/beef-short-ribs-braised-in-pomegranate-herbs-recipe/