Description
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.
- Prep Time: 10 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 530
- Sugar: 11g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 125mg
