Description
Tender braised short ribs glazed with a sweet and tangy pomegranate sauce.
Ingredients
Scale
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups pomegranate juice
- 1 cup beef broth
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C).
- Season the short ribs with salt and pepper.
- In a large pot, heat olive oil over medium-high heat.
- Sear the short ribs on all sides until browned.
- Remove the ribs and set aside.
- Add onion, carrots, celery, and garlic to the pot. Sauté until softened.
- Add pomegranate juice, beef broth, soy sauce, brown sugar, and red wine vinegar. Stir well.
- Return the short ribs to the pot, cover, and transfer to the oven.
- Braise for 3 hours until the meat is tender.
- Remove the ribs, reduce the sauce on the stovetop if desired, and serve.
Notes
- For best results, allow the dish to rest before serving.
- Serve with mashed potatoes or rice.
Nutrition
- Serving Size: 1 rib
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Braised Short Ribs, Pomegranate Glaze, Beef Recipe