Description
These wine-free pomegranate braised short ribs are slow-cooked until fall-apart tender in a rich sauce of pomegranate juice, balsamic vinegar, warm spices, and herbs. A comforting, halal-friendly centerpiece for winter meals and special occasions.
Ingredients
5 lbs bone-in short ribs
2 tablespoons avocado oil
Kosher salt and black pepper to taste
2 yellow onions, sliced
6 garlic cloves, minced
2½ cups pomegranate juice
2 tablespoons balsamic vinegar
2 rosemary sprigs
4–6 fresh sage leaves
2 cinnamon sticks
1 cup pomegranate arils (for garnish)
Instructions
1. Preheat oven to 325°F and adjust oven rack to lower third.
2. Pat the short ribs dry and season with salt and pepper. Sear in avocado oil on all sides in batches until browned. Set aside.
3. Lower heat and deglaze pot with a splash of pomegranate juice, scraping the bottom. Add onions and garlic and cook 4–5 minutes until soft.
4. Return the short ribs to the pot. Add remaining pomegranate juice and balsamic vinegar. Bring to a light simmer.
5. Add rosemary, sage, and cinnamon sticks. Cover and transfer the pot to the oven.
6. Braise for 3 hours, until the ribs are fork-tender. Let rest, covered, for 20 minutes.
7. Garnish with pomegranate arils and serve warm.
Notes
Use boneless short ribs if preferred, but reduce braising time by 30 minutes.
To thicken the sauce, simmer uncovered after cooking for 10–15 minutes.
Substitute cranberry juice for pomegranate in a pinch.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 642
- Sugar: 16g
- Sodium: 191mg
- Fat: 33g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 54g
- Cholesterol: 163mg