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Pomegranate-Braised Short Ribs

Ask the butcher to cut the short ribs into pieces for you. You can braise them a day ahead; let cool in liquid, then refrigerate. Discard fat before reheating in a warm oven.

  • Prep:
  • Total Time:
  • Servings: 8
Pomegranate-Braised Short Ribs

Photography: Johnny Miller

Source: Everyday Food, December 2012

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

Directions

  1. 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.

  2. 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.

  3. 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.

Cook's Note

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

Reviews (2)

  • Annede23 12 Feb, 2013

    Couldn't wait to try this recipe, and I did for a small dinner party. Not only were the short ribs meltingly delicious, but the sauce superb. I spooned off as much of the fat as I could, then I used an old trick: wipe clean paper towels across the top of the casserole. After using a few towels, all the fat was pretty much gone!

    I am using this sauce with chicken in place of a typical coq au vin sauce tonight. If it's as good as the original, I'll serve it to a dozen friends soon.

  • Zintastic 4 Jan, 2013

    This looked delicious and I couldn't wait to try it after seeing it in FOOD at my parents over the holidays. I followed the recipe, but unfortunately the resulting dish lacked depth of flavor. I did my best to strain out the fat before reducing the sauce, but that proved difficult due to the flour. You'd almost have to completely cool the sauce, strip off the fat, and start from there. Due to the cost of the ingredients (which was part of the allure), I would not make this again.

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