Best 2 Pomegranate Short Ribs Recipes

**Tantalize your taste buds with our exquisite Pomegranate Short Ribs recipe, where succulent beef short ribs are braised to tender perfection in a vibrant and flavorful pomegranate sauce.**

Indulge in a culinary journey with our diverse collection of delectable recipes, ranging from tantalizing appetizers to irresistible desserts. Embark on a culinary adventure with our tantalizing Grilled Halloumi with Pomegranate Molasses, a delightful blend of savory halloumi cheese and sweet pomegranate molasses. Satisfy your sweet cravings with our luscious Pomegranate Cheesecake, a symphony of creamy cheesecake and tangy pomegranate sauce. Elevate your next gathering with our refreshing Pomegranate Margarita, a vibrant cocktail that combines the tartness of pomegranate with the smoothness of tequila.

Here are our top 2 tried and tested recipes!

POMEGRANATE SHORT RIBS

Pomegranate Short Ribs image

I like drizzling the short rib's pomegranate molasses sauce on top of simple roasted vegetables. It's a bit tangy and a bit sweet, and adds a nice depth of flavor to sweet and savory dishes alike. Pomegranate molasses can be found in Whole Foods, in specialty food stores or online. -Shannon Sarna, South Orange, New Jersey

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon ground coriander
Dash crushed red pepper flakes
8 bone-in beef short ribs (about 4 pounds)
2 tablespoons safflower oil
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1-1/2 cups chicken or beef stock
1-1/2 cups dry red wine or pomegranate juice
3 tablespoons soy sauce, optional
1/3 cup pomegranate molasses
Minced fresh parsley and pomegranate seeds

Steps:

Combine the first 5 ingredients; rub over ribs. Refrigerate, covered, at least 2 hours. In a large skillet, heat oil over medium heat. Brown ribs on all sides in batches. Transfer to a 5-qt. slow cooker. Discard drippings, reserving 2 tablespoons. Add onion to drippings; cook and stir over medium-high heat until tender, 8-10 minutes. Add garlic and tomato paste; cook 1 minute longer., Add wine to pan; increase heat to medium-high. Cook 10 minutes until slightly thickened, stirring to loosen browned bits from pan. Transfer to slow cooker. Add stock, molasses and, if desired, soy sauce, making sure ribs are fully submerged in liquid. Cook, covered, on low 6-8 hours, until ribs are tender. Serve ribs with parsley and pomegranate seeds.

Nutrition Facts : Calories 267 calories, Fat 14g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 428mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 19g protein.

POMEGRANATE-BRAISED SHORT RIBS

Pomegranate-Braised Short Ribs image

Add some jewel-like pomegranate seeds before serving -- they give tang and color and make the dish look fancy in a flash.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 3h45m

Number Of Ingredients 10

Ingredients

5 tablespoons vegetable oil, divided
4 pounds bone-in beef short ribs, cut into 3-inch pieces (8 to 12)
Salt and pepper
1 large yellow onion, cut into wedges
3 cloves garlic, smashed and peeled
10 sprigs thyme
1/4 cup all-purpose flour
3 cups pomegranate juice
1 cup dry red wine, such as Merlot
1/2 cup pomegranate seeds, for serving

Steps:

Preheat oven to 275 degrees. In a large heavy pot with a tight-fitting lid, heat 2 tablespoons oil over high. Season short ribs with salt and pepper. In batches, brown ribs on all sides. Transfer to a plate, pour off oil, and wipe loose bits out of pot.
Reduce heat to medium-high and add remaining 3 tablespoons oil to pot. Add onion, garlic, and thyme. Cook, scraping up browned bits with a wooden spoon, until onion is softened, 5 minutes. Add flour and stir to coat. Whisk in pomegranate juice and wine and bring to a boil, stirring frequently. Return ribs to pot, cover, and transfer to oven.
Bake until ribs are easily pierced with the tip of a paring knife, about 3 hours. With a slotted spoon, carefully transfer ribs to a large platter. Strain liquid into a fat separator, let sit briefly, and return to pot, discarding fat (or, skim off fat with a spoon). Bring to a boil over medium-high and cook until reduced to a sauce-like consistency, 10 minutes. Strain through a fine-mesh sieve, season with salt and pepper, and pour over ribs. Top with pomegranate seeds.

Nutrition Facts : Calories 629 g, Fat 46 g, Fiber 1 g, Protein 25 g, SaturatedFat 20 g

Tips:

To save time, use a slow cooker instead of braising the short ribs in the oven. Just brown the ribs in a skillet first, then transfer them to the slow cooker with the other ingredients. Cook on low for 8-10 hours or on high for 4-6 hours.
If you don't have pomegranate molasses, you can make your own by simmering 1 cup of pomegranate juice with 1/2 cup of sugar and 1 tablespoon of lemon juice until thickened. This will take about 30 minutes.
Serve the short ribs with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
If you are using short ribs that are not already cut into individual pieces, use a sharp knife to cut between the bones.
Be sure to brown the short ribs well before braising them. This will help to develop their flavor.
The short ribs are done braising when they are fall-off-the-bone tender. If they are not tender enough, continue to braise them for longer.
If you want a thicker sauce, remove the short ribs from the braising liquid and simmer the liquid until it has reduced by half. Then, return the short ribs to the sauce and heat through.

Conclusion:

This recipe for Pomegranate Short Ribs is a delicious and easy way to prepare this classic dish. The pomegranate molasses adds a unique and flavorful twist to the traditional braised short ribs. This dish is sure to impress your guests, and it is perfect for a special occasion meal.