These pomegranate braised boneless short ribs are rich, cozy, and deeply flavorful, making them perfect for a comforting winter meal. Slowly cooked in a sweet and tangy pomegranate-balsamic braising liquid, the beef becomes irresistibly tender and pairs beautifully with a creamy potato and cauliflower mash for a balanced, nourishing dinner.
Why You’ll Love This Recipe
This recipe delivers big, restaurant-style flavor with minimal hands-on effort.
The sweet and tangy pomegranate-based sauce creates a unique and memorable taste.
The short ribs turn fall-apart tender thanks to slow braising in the oven.
It’s a hearty, protein-rich meal that still includes vegetables.
Perfect for meal prep, family dinners, or entertaining guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pomegranate braised boneless short ribs
2.5 pounds boneless beef short ribs, cut into large chunks
1 to 2 tablespoons avocado oil or olive oil
2 teaspoons kosher salt, plus more to taste
1 large yellow onion, cut into large chunks
6 garlic cloves, peeled and smashed
½ cup balsamic vinegar
1½ cups pomegranate juice
1 cup beef broth
1 tablespoon honey
3 sprigs fresh thyme
1 cinnamon stick (optional)
1 bay leaf
For the potato and cauliflower mash
1 pound yellow or Yukon Gold potatoes, peeled and cut into large chunks
½ pound cauliflower florets
2 to 3 tablespoons unsalted butter
⅓ cup milk
1 teaspoon kosher salt, or to taste
½ teaspoon black pepper, or to taste
For garnish
¼ cup pomegranate seeds
Directions
Preheat the oven to 325°F. Pat the short ribs dry with paper towels and season generously with kosher salt on all sides. Heat a large dutch oven over medium-high heat and add a small amount of oil. Sear the short ribs in batches, cooking each side for about 2 minutes until well browned. Remove and set aside.
Reduce the heat to medium. Add the onion to the pot, season lightly with salt, and sauté for 4 to 5 minutes until softened. Add the garlic and cook for 1 to 2 minutes more. Deglaze the pot with the balsamic vinegar, scraping up any browned bits from the bottom.
Stir in the pomegranate juice, beef broth, and honey. Return the short ribs to the pot, ensuring they are mostly submerged. Add the thyme, cinnamon stick, and bay leaf. Bring the liquid to a boil, then cover and transfer to the oven. Braise for about 2½ hours, or until the beef is fork-tender.
When the short ribs are nearly done, add the potatoes and cauliflower to a large pot and cover with water. Bring to a boil, season generously with salt, and cook for 12 to 15 minutes until tender. Drain and return them to the pot over medium heat for 2 minutes to remove excess moisture.
Transfer the potatoes and cauliflower to a food processor. Add the butter, milk, salt, and pepper, then blend until smooth and creamy.
Once the short ribs are done, remove them from the pot. Strain and discard the solids from the braising liquid, then skim off excess fat. Return the liquid to the pot and simmer over medium heat for 7 to 8 minutes until thickened.
Serve the short ribs over the potato and cauliflower mash, spoon the reduced sauce over the top, and garnish with pomegranate seeds.
Substitute chuck roast for the boneless short ribs using the same weight.
Use bone-in short ribs for an even richer flavor.
Replace honey with maple syrup for a slightly deeper sweetness.
Add carrots or parsnips to the braising liquid for extra vegetables.
Make the mash dairy-free by using plant-based butter and milk.
Storage/Reheating
Store leftover short ribs in an airtight container with the sauce in the refrigerator for up to 4 days. The mash should be stored separately for best texture. Reheat gently on the stovetop or in the oven at 300°F until warmed through. Add a splash of broth if the sauce thickens too much.
FAQs
Can I make this recipe ahead of time?
Yes, the flavors improve overnight, making it ideal for preparing a day in advance.
Can I use a slow cooker instead of the oven?
Yes, cook on low for about 8 hours until the meat is very tender.
Is pomegranate juice necessary?
It’s key to the flavor, but unsweetened cranberry juice can work in a pinch.
Do I need to sear the meat?
Searing adds depth of flavor, so it’s highly recommended.
Can I freeze the short ribs?
Yes, freeze the meat with the sauce for up to 3 months.
What can I serve instead of potato and cauliflower mash?
Mashed sweet potatoes, rice, or polenta work well.
How do I know when the ribs are done?
They should be easily pulled apart with a fork.
Can I reduce the sauce more?
Yes, simmer longer if you prefer a thicker sauce.
Is this recipe spicy?
No, it’s savory and slightly sweet with no heat.
Can I double the recipe?
Yes, just use a larger pot and ensure the meat is mostly submerged.
Conclusion
Pomegranate braised boneless short ribs are the ultimate cold-weather comfort food, combining deep, savory flavors with a touch of sweetness. Paired with creamy potato and cauliflower mash, this dish feels both indulgent and nourishing, making it perfect for family dinners, special occasions, or cozy nights at home.
These pomegranate braised boneless short ribs are fall-apart tender and cooked in a rich, tangy-sweet pomegranate balsamic sauce. Served with a creamy potato and cauliflower mash, they make a comforting and elegant cold-weather meal.
Ingredients
2.5 pounds boneless beef short ribs, cut into large chunks
1 to 2 tablespoons avocado oil or olive oil
2 teaspoons kosher salt, plus more to taste
1 large yellow onion, cut into large chunks
6 garlic cloves, peeled and smashed
½ cup balsamic vinegar
1½ cups pomegranate juice
1 cup beef broth
1 tablespoon honey
3 sprigs fresh thyme
1 cinnamon stick (optional)
1 bay leaf
1 pound yellow or Yukon Gold potatoes, peeled and chopped
½ pound cauliflower florets
2 to 3 tablespoons unsalted butter
⅓ cup milk
1 teaspoon kosher salt (for mash)
½ teaspoon black pepper
¼ cup pomegranate seeds (for garnish)
Instructions
Preheat oven to 325°F. Pat short ribs dry and season with kosher salt.
Heat oil in a large Dutch oven over medium-high heat. Sear short ribs in batches until browned. Remove and set aside.
Reduce heat to medium, add onion, and cook for 4–5 minutes. Add garlic and cook 1–2 more minutes.
Deglaze with balsamic vinegar, scraping up browned bits. Stir in pomegranate juice, beef broth, and honey.
Return short ribs to the pot. Add thyme, cinnamon stick, and bay leaf. Bring to a boil, cover, and braise in the oven for 2½ hours until tender.
Meanwhile, boil potatoes and cauliflower in salted water for 12–15 minutes until tender. Drain and return to pot to evaporate excess moisture.
Transfer to a food processor with butter, milk, salt, and pepper. Blend until smooth and creamy.
Once short ribs are done, remove from pot. Strain and discard solids from sauce, skim fat, and simmer sauce for 7–8 minutes to reduce.
Serve ribs over mash with sauce spooned on top. Garnish with pomegranate seeds.
Notes
Substitute chuck roast or bone-in short ribs if desired.
Maple syrup can replace honey for a deeper flavor.
Add root vegetables to the braise for extra nutrition.
Make the mash dairy-free with plant-based butter and milk.
