Fall-Apart Tender Braised Short Ribs
Deeply rich, foolproof bone-in short ribs seared to perfection and slow-cooked in a savory pomegranate-beef broth until they melt off the bone.
Ingredients
- 3 Tablespoons olive oil divided for searing and sautéing
- 1 yellow onion finely diced
- 3 carrots chopped into thick chunks
- 8 whole beef short ribs bone-in, with good marbling
- salt and pepper to taste, be generous
- 1/4 cup all-purpose flour for dredging the meat
- 1 cup unsweetened pomegranate juice or substitute with extra beef broth
- 2 1/2 cups low-sodium beef broth keeps salt level in check
- 2 Tablespoons tomato paste adds rich, savory depth
- 2 sprigs fresh thyme left whole
- 2 sprigs fresh rosemary keep them on the stem
Instructions
- Preheat your oven to 350°F. Pat the ribs completely dry with paper towels. Season generously with salt and pepper on all sides. Dredge each rib in flour, shaking off the excess.
- Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the ribs in batches for 45 seconds per side until deep golden-brown. Remove and set aside.
- Lower heat to medium. Add remaining 1 tablespoon of olive oil, onion, and carrots. Sauté until translucent, scraping the browned bits from the bottom of the pot. Move vegetables to a plate.
- Pour pomegranate juice into the pot to deglaze, scraping the bottom thoroughly. Boil for 2 minutes. Stir in beef broth and tomato paste until dissolved.
- Return vegetables and ribs to the pot. Place thyme and rosemary sprigs on top. Cover with a lid and bake at 350°F for 2 hours.
- Drop oven temperature to 325°F and cook for another 30 to 45 minutes until fork-tender.
- Remove from oven and let rest, covered, for 20 minutes. Skim the fat from the surface before serving.
Notes
Serve over garlic mashed potatoes, creamy polenta, or buttered egg noodles. These ribs taste even better the next day as the flavors deepen overnight.