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



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

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.

Reviews (4)

95 Ratings
  • 5 star values: 20
  • 4 star values: 9
  • 3 star values: 41
  • 2 star values: 22
  • 1 star values: 3
Rating: 5 stars
Lover this recipe. It's great to make the day before, then you can skim the fat off. Heat it up when you're ready for serving. Highly recommend. NOTE: it took extra time to reduce the sauce.
Rating: 5 stars
This recipe was AMAZING. I made it for Christmas dinner and everyone loved it. My family loved it so much they requested this dish for all our future Christmas dinners.
Rating: Unrated
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.
Rating: Unrated
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.