Description
Tender short ribs braised in a rich pomegranate juice, delivering a unique blend of flavors that elevate any meal.
Ingredients
Scale
- 4 lbs short ribs
- 2 cups pomegranate juice
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 sprigs fresh thyme
- 4 cups beef broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 bay leaves
- 1 cup pomegranate seeds for garnish
Instructions
- In a large pot, heat olive oil over medium-high heat. Season short ribs with salt and pepper. Sear them on all sides until brown, about 5-7 minutes.
- Remove short ribs and set aside. In the same pot, add onions and garlic, cooking until translucent, about 3-5 minutes.
- Add carrots and thyme, cooking for an additional 2-3 minutes.
- Pour in pomegranate juice and beef broth. Deglaze the pot by scraping the caramelized bits.
- Return the short ribs to the pot, ensuring they are submerged in liquid. Add bay leaves and bring to a gentle boil.
- Reduce heat to low, cover, and cook for about 3 hours until the meat is tender.
- Remove from heat and let the ribs rest in the liquid for 15 minutes before serving. Garnish with pomegranate seeds.
Notes
For a leaner option, you can substitute short ribs with chuck roast. Store leftovers in airtight containers to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 12g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 130mg
