Pomegranate Cabernet Braised Short Ribs

How do you make Pomegranate Cabernet Braised Short Ribs?

For this recipe you'll need beef short ribs, EVOO, mushrooms, garlic, fresh rosemary, pomegranate juice, cabernet wine, and pomegranate seeds.

Preheat oven to 325 degrees F. Heat the oil in a Dutch oven or large pot over medium heat. Season the ribs with salt and pepper; then add them to the pot.

Allow to brown on all sides for approximately 10-15 minutes. Remove the ribs from the pan and set aside. You may have to do this in batches depending on the size of your pot.

Add the mushrooms to the pot and saute 3-4 minutes; then add the garlic and rosemary and saute for another minute.

Add the pomegranate juice and wine to the pot and mix well; then place the ribs back into the pot, submerging as much of them into the liquid as you can.

Turn off the heat, cover the pot and place the entire Dutch oven into the oven. Bake for 3 hours, stirring once every hour to submerge other pieces of the meat.

Carefully remove the pot from the oven; then remove the ribs by placing them on a serving platter. Cover to keep warm and set aside.

Place the pot on the burner over high heat and bring the liquid to a boil. Allow to simmer for about 10 minutes; then stir in pomegranate seeds. Pour the liquid over the short ribs and serve.

Both were phenomenal and it had to do mostly with the cooking method. Low and slow = perfect every time! You do have to be patient though and plan to prepare this meal when you have a little extra time.

I made mine on a Sunday afternoon and the smell in the kitchen that day was amazing. ~Enjoy!

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.

More Short Rib Recipes

• Short Ribs in a Sun Dried Tomato BBQ Sauce
• Pumpkin Braised Short Ribs
• Tuscan Braised Beef Short Ribs
• Pan Asian Grilled Short Ribs

SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!

Pomegranate Cabernet Braised Short Ribs

Carrie's Experimental Kitchen

English cut beef short ribs slowly simmered in pomegranate juice, Cabernet wine and fresh rosemary is a tasty, comforting meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Main Entree

Cuisine American

Servings 8

Ingredients

  

1x2x3x

• 8 beef short ribs (approx 4 lbs.)
• 1 tablespoon extra virgin olive oil
• 10 ounce package quartered mushrooms
• 4 cloves thin sliced garlic
• 1 tablespoon chopped fresh rosemary
• 1 cup pomegranate juice
• 1 cup cabernet wine
• 1 pomegranate, seeds only
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

 

• Preheat oven to 325 degrees F.
• Heat the oil in a Dutch oven or large pot over medium heat.
• Season the ribs with salt and pepper, add them to the pot. Allow to brown on all sides for approximately 10-15 minutes. Remove the ribs from the pan and set aside. You may have to do this in batches depending on the size of your pot.
• Add the mushrooms to the pot and saute 3-4 minutes; then add the garlic and rosemary and saute for another minute.
• Add the pomegranate juice and wine to the pot and mix well; then place the ribs back into the pot, submerging as much of them into the liquid as you can.
• Turn off the heat, cover the pot and place the entire Dutch oven into the oven. Bake for 3 hours, stirring once every hour to submerge other pieces of the meat.
• Carefully remove the pot from the oven; then remove the ribs by placing them on a serving platter. Cover to keep warm and set aside.
• Place the pot on the burner over high heat and bring the liquid to a boil. Allow to simmer for about 10 minutes; then stir in pomegranate seeds. Pour the liquid over the short ribs and serve.

Keyword beef

Tried this recipe?Let us know how it was!

CONNECT WITH ME ON SOCIAL MEDIA

FACEBOOK | TWITTER | PINTEREST | INSTAGRAM