Slow Braised Beef Short Ribs

I made this on a cold Sunday when the house felt too quiet. The ribs were on sale, the pomegranate molasses had been sitting in my pantry for months, and I had nowhere to be. Three hours later, the smell alone made the day feel full again.

I served this to friends who usually claimed they didnt like beef. They went quiet after the first bite, then one of them asked if I could teach her how to braise. I realized then that this dish doesnt just feed people, it stops conversations in the best way.

Ingredients

• 1.5 kg bone-in beef short ribs, trimmed: The bone adds so much flavor to the sauce, and the marbling keeps everything moist even after hours in the oven.
• Salt and freshly ground black pepper: Don't be shy here, the ribs need a solid coating before they hit the heat.
• 1 large onion, diced: This melts into the sauce and adds a deep sweetness that balances the tang.
• 2 medium carrots, peeled and diced: They break down just enough to thicken the braising liquid naturally.
• 2 celery stalks, diced: Adds a quiet, earthy backbone you wont notice until its missing.
• 4 garlic cloves, minced: I used to slice mine, but mincing releases more of that warm, mellow flavor into the sauce.
• 2 tbsp olive oil: Just enough to get a good sear without making the pot too greasy.
• 2 tbsp tomato paste: This caramelizes with the spices and makes the whole sauce richer and darker.
• 250 ml dry red wine: Use something youd actually drink, it makes a difference when it reduces.
• 500 ml beef broth: The base of the braise, make sure its good quality or the whole dish will taste flat.
• 60 ml pomegranate molasses: This is the secret, it brings a fruity sharpness that cuts through all that richness.
• 2 tsp ground cumin: Adds warmth without taking over, just a hint of earthiness in the background.
• 1 tsp ground cinnamon: A tiny amount makes the whole dish feel cozy and a little unexpected.
• 2 bay leaves: I forget theyre in there until I fish them out at the end, but the sauce wouldnt be the same without them.
• 1 small sprig fresh thyme: Fresh is better here, it leaves a subtle herbal note that dried thyme cant match.
• 1/2 cup pomegranate seeds: They pop in your mouth and brighten every bite, dont skip this garnish.
• 2 tbsp chopped fresh parsley: Just for color and a little freshness at the end.

Instructions

Preheat and prep:

Set your oven to 160°C (325°F). Pat those ribs completely dry with paper towels, then season them all over with salt and pepper like you mean it.

Sear the ribs:

Heat the olive oil in a big Dutch oven over medium-high until it shimmers. Brown the ribs on every side until theyre deep golden, working in batches so they actually sear instead of steam.

Build the base:

Toss in the onion, carrots, and celery, let them soften and pick up all those browned bits for about 5 to 7 minutes. Stir in the garlic and let it cook just until fragrant, maybe a minute.

Toast the spices:

Add the tomato paste, cumin, and cinnamon, stirring constantly for about 2 minutes. Youll smell it shift from raw to warm and toasted.

Deglaze with wine:

Pour in the red wine and bring it to a simmer, scraping up every stuck-on bit from the bottom. Let it bubble away until its reduced by half, around 5 minutes.

Braise low and slow:

Nestle the ribs back into the pot, then add the beef broth, pomegranate molasses, bay leaves, and thyme. The liquid should mostly cover the meat, add a splash of water if it doesnt.

Into the oven:

Bring everything to a gentle simmer, cover the pot with a lid, and slide it into the oven. Let it go for 2.5 to 3 hours until the meat practically falls off the bone.

Finish the sauce:

Pull out the ribs and set them aside. Skim off any fat floating on top, fish out the bay leaves and thyme, and if you want it thicker, boil the sauce uncovered for a few minutes.

Serve:

Plate the ribs, spoon that glossy sauce over the top, then scatter pomegranate seeds and parsley all over. Serve it hot and watch people go quiet.

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The first time I pulled this out of the oven, I stood there with the lid off just staring at it. The sauce was glossy, the meat was tender, and I felt like I'd finally figured out what it meant to really cook something with care. That feeling stuck with me.

What to Serve It With

I love this over creamy mashed potatoes because they soak up all that sauce. Polenta works too if you want something a little lighter, and couscous is perfect if youre leaning into the Middle Eastern vibe. Just make sure whatever you serve has enough surface area to catch all that glaze.

Make It Ahead

This is one of those dishes that gets better after a night in the fridge. The flavors settle in, the fat rises to the top so you can scrape it off easily, and reheating it is as simple as a low oven or stovetop simmer. I've made it two days ahead for dinner parties and it always turns out even more tender.

Swaps and Tweaks

If you cant find pomegranate molasses, mix balsamic vinegar with a little honey and it'll get you close. You can also marinate the ribs overnight in the spices and molasses for even deeper flavor. I tried it once and the difference was subtle but real.

• Use short ribs or beef chuck if you need a different cut, just adjust the time.
• Add a cinnamon stick instead of ground if you want a gentler spice presence.
• Swap thyme for rosemary if thats what you have, it still works.

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This recipe taught me that patience in the kitchen isnt about waiting, its about trusting the process. When you give something the time it needs, it gives you something worth remembering.

Recipes Q&A

→ How long does it take to braise the beef short ribs?

The beef short ribs are slow-braised for about 2.5 to 3 hours until they become tender and fall off the bone.

→ Can I substitute pomegranate molasses?

Yes, a mix of balsamic vinegar and honey can be used as a substitute if pomegranate molasses is unavailable.

→ What side dishes pair well with this dish?

Creamy mashed potatoes, polenta, or couscous complement the rich flavors of the short ribs nicely.

→ What spices are used to flavor the dish?

The dish features ground cumin, ground cinnamon, bay leaves, and fresh thyme for a warm and aromatic profile.

→ Is this meal gluten-free?

Yes, it is gluten-free when using certified gluten-free beef broth and pomegranate molasses.