Description
Tender braised short ribs coated in a rich pomegranate glaze.
Ingredients
Scale
- 4 lbs beef short ribs
- 2 cups pomegranate juice
- 1 cup beef broth
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 300°F (150°C).
- Season the short ribs with salt and pepper.
- Heat olive oil in a large oven-safe pot over medium-high heat.
- Brown the short ribs on all sides, then remove and set aside.
- Add onion and garlic to the pot, sauté until softened.
- Pour in pomegranate juice, beef broth, soy sauce, and brown sugar.
- Return the short ribs to the pot and cover.
- Braise in the oven for 3 hours.
- Remove from oven and let rest before serving.
Notes
- Serve with mashed potatoes or rice.
- Garnish with pomegranate seeds for color.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 rib with sauce
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Braised Short Ribs, Pomegranate Glaze, Beef Short Ribs