Pomegranate Short Ribs

Celebrate the season with these tender pomegranate braised short ribs. Slow-cooked in red wine, pomegranate juice, and warm spices, this holiday centerpiece is easy and impressive.

Ingredients:

• 5 lbs. bone-in short ribs  
• 2 Tablespoons avocado oil  
• Kosher salt and black pepper to taste  
• 2 yellow onions sliced  
• 6 cloves garlic minced  
• 1 cup red wine (I used a red blend)  
• 2 cups pomegranate juice  
• 2 rosemary sprigs  
• 4-6 sage leaves  
• 2 cinnamon sticks  
• 1 cup pomegranate arils for serving

Cooking:

1. Preheat the oven to 325°F. Arrange the oven rack to the lower third position.  
2. Heat the oil in a large Dutch oven over medium-high heat. Pat the short ribs dry with paper towels and season generously with salt and pepper. Sear the short ribs on all sides until deeply golden brown, 3-4 minutes on each side. Work in batches as needed because overcrowding the pan will steam the beef rather than crisp. Remove to a clean cutting board or plate.  
3. Turn the heat down to medium, add a splash of red wine, and scrape the brown bits off the bottom. Add the onions and garlic and cook for 4-5 minutes to soften. Add the short ribs back to the pot.  
4. Pour the remaining red wine and the pomegranate juice on top and bring the mixture to a simmer over medium-high heat. Add the herbs and cinnamon sticks, cover, and place in the preheated oven. 
5. Cook for 3 hours, until the beef is tender and falls apart easily with a fork. Remove from oven and rest in the pot covered for 20 minutes. Serve with fresh pomegranate arils.

Variations:

• Alcohol-Free: Skip the wine and use beef broth or additional pomegranate juice.  
• Herbal Swap: Use sage or parsley instead of rosemary and thyme for a different flavor profile.  
• Spice it Up: Add a pinch of cayenne pepper or smoked paprika to the braising liquid for a little heat.  
• Citrus Twist: Include orange zest in the braise for a bright, tangy note.  
• Different Cuts: Use a chuck roast and cook it in the slow cooker for 8-10 hours on low if short ribs aren’t available. Use 1 cup of pomegranate juice instead of 2.

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat. 
• Separate raw meat from other foods. 
• Wash all cutting boards, utensils, and dishes after touching raw meat. 
• Do not reuse marinades used on raw foods. 
• Wash all produce prior to use. 
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. Cook Ground Beef to 160°F as measured by a meat thermometer. 
• Refrigerate leftovers promptly. 

For more information on degree of doneness and other cooking tips. 

For more information on safe food handling and beef safety.