Slow Braised Beef Short Ribs (Printable)

Tender beef short ribs braised slowly in rich sauce with pomegranate molasses and warm spices.

# What You Need:

→ Beef

01 - 3.3 lbs bone-in beef short ribs, trimmed
02 - Salt and freshly ground black pepper, to taste

→ Vegetables & Aromatics

03 - 1 large onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 4 garlic cloves, minced

→ Braising Liquid & Flavorings

07 - 2 tablespoons olive oil
08 - 2 tablespoons tomato paste
09 - 1 cup dry red wine
10 - 2 cups beef broth
11 - 1/4 cup pomegranate molasses
12 - 2 teaspoons ground cumin
13 - 1 teaspoon ground cinnamon
14 - 2 bay leaves
15 - 1 small sprig fresh thyme

→ Garnish

16 - 1/2 cup pomegranate seeds
17 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Heat the oven to 325°F.
02 - Pat the short ribs dry and season generously with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides in batches if necessary, then transfer to a plate.
04 - Add onion, carrots, and celery to the pot. Cook for 5 to 7 minutes until softened. Stir in garlic and cook for 1 additional minute.
05 - Incorporate tomato paste, cumin, and cinnamon. Stir and cook for 2 minutes to develop flavors.
06 - Pour in red wine, bring to a simmer while scraping browned bits from the bottom. Reduce liquid by half over approximately 5 minutes.
07 - Return short ribs to the pot. Add beef broth, pomegranate molasses, bay leaves, and thyme. Ensure ribs are mostly covered with liquid, adding water if needed.
08 - Bring to a gentle simmer, cover, and transfer to the oven. Slow braise for 2.5 to 3 hours until meat is tender and falling off the bone.
09 - Remove ribs and skim excess fat from the sauce. Discard bay leaves and thyme.
10 - If desired, boil sauce uncovered for a few minutes to concentrate and thicken.
11 - Plate ribs topped with sauce, garnished with pomegranate seeds and chopped parsley.

# Expert Suggestions:

01 -
  • The meat practically falls apart with just a fork, no knife needed.
  • That sweet-tart glaze from the pomegranate makes every bite feel a little fancy without any fuss.
  • Your kitchen will smell so good that neighbors might text you.
  • Itll taste even better the next day, which means less work when you need it.
02 -
  • If you dont dry the ribs before searing, theyll steam instead of brown and you lose all that deep flavor.
  • Dont rush the wine reduction, that step concentrates the flavor and burns off the harsh alcohol taste.
  • Check the ribs after 2.5 hours, some ovens run hot and you dont want them to dry out.
03 -
  • Let the ribs come to room temperature before searing, theyll brown more evenly.
  • Taste the sauce before serving and add a pinch of sugar if its too tart, or a splash of vinegar if it needs more brightness.
  • Save any leftover sauce, it makes an incredible base for pasta or spooned over roasted vegetables.

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