Pomegranate Braised Short Ribs
Pomegranate Braised Short Ribs
Serves: 4 People
In This Recipe
- 🫒 Oleavia South Aegean Special Extra Virgin Olive Oil
- 🍷 Coccinella Pomegranate Paste
Ingredients
| Ingredient | Amount |
|---|---|
| Oleavia South Aegean Special Extra Virgin Olive Oil | 3 tbsp |
| Oleavia Pomegranate Paste | 1/4 cup |
| Beef short ribs | 3 pounds |
| Large onion, chopped | 1 |
| Garlic, minced | 3 cloves |
| Beef broth | 1 cup |
| Red wine (optional) | 1/2 cup |
| Fresh thyme | 3 sprigs |
| Fresh rosemary | 3 sprigs |
| Salt & pepper | To taste |
Instructions
- Preheat the Oven: Set your oven to 325°F (165°C).
- Season the Short Ribs: Generously season with salt and pepper.
- Sear: In a Dutch oven or oven-safe pot, heat EVOO over medium-high heat. Sear the short ribs on all sides until nicely browned (3–4 minutes per side). Remove and set aside.
- Sauté: In the same pot, add chopped onion. Sauté until soft and translucent (about 5 minutes). Add garlic and cook for 1 minute more.
- Deglaze & Add Flavor: Stir in pomegranate paste, beef broth, and red wine (if using). Scrape up any browned bits from the bottom of the pot.
- Return & Simmer: Return the short ribs to the pot and add thyme and rosemary. Bring mixture to a simmer.
- Braise: Cover the pot and transfer to the oven. Braise for 2.5–3 hours, until fork-tender and falling off the bone.
- Rest: Let ribs rest in the pot for a few minutes before serving.
