This Pomegranate Short Ribs recipe is a showstopper! It’s a Middle Eastern twist on a classic dish with tangy pomegranate molasses and earthy spices. Perfect for a weekend meal, dinner party or special occasion. The best part? Most of the heavy lifting is done in the oven.
Serve them over creamy Garlic Confit Mashed Potatoes, Vermicelli Rice, polenta, or shred them and make wraps.
Recipe at a Glance
Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings
4 People
Calories*
575 kcal
Difficulty
Moderate
Main Ingredients
Beef short ribs, celery, carrot, onion, garlic, herbs, spices, pomegranate molasses, wine, beef broth.
Technique
Browning the beef, sautéing the aromatics and braising. Simple, straightforward techniques.
*Calories are estimated
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Why This Recipe Works
- Reliable and foolproof: The long, slow braise transforms tougher short ribs into melt-in-your-mouth meat with a rich, savory sauce. Braising is a very forgiving cooking method. All you need is time.
- Balanced flavor profile: Pomegranate molasses adds a subtle sweet-tangy depth that balances the earthiness of the meat, wine, and aromatics.
- It’s satisfying: Hearty enough to stand on its own, yet elegant over mashed potatoes or creamy polenta, this dish is ideal for dinner parties or cozy family meals. Serve it up with one of my Mediterranean Side Recipes.
Ingredients
This recipe does require a few specialty ingredients. But these ingredients shouldn’t be hard to find at your local grocery store, Middle Eastern market or online. Here’s what you will need:
- Beef: As the name suggests, I am using beef short ribs. I love this cut of beef. Recently, I started using boneless short ribs (just like in my Short Rib Ragu recipe). They are easier to work with, and you don’t have to deal with the cartilage you get from using bone-in short ribs. But both options will work in this recipe. For a more affordable alternative, stewing beef cubes can be used. Chuck roast can also be used.
- Red Wine: Wine is a classic braising ingredient. It adds acidity and depth; helps tenderize the meat and infuse flavor. If you don’t want to use wine, feel free to leave it out and just use more broth.
- Broth: This is a beef recipe, so I am using beef broth. It keeps the ribs moist and the braising liquid savory. You can also use chicken or vegetable stock if that’s what you have on hand.
- Aromatics (onion, celery, carrot, garlic): Classic aromatic base (mirepoix) that builds flavor while slowly braising.
- Pomegranate Molasses: The key ingredient to this recipe. It gives that sweet-tart Middle Eastern flair and balances the richness from the beef. You can find it at all Middle Eastern grocers, but you can also find it in the International aisle of your supermarket. Use it in some of my other recipes like: Mint Chimichurri Sauce, Muhammara (roasted red pepper dip), and Turkish Ezme (chopped salad).
- Dry Spices: You will need the quintessential spice blend used in Middle Eastern cuisine, Baharat (also known as 7-Spice or Lebanese 7-Spice). You can purchase the spice blend from any Middle Eastern grocery store, or you can substitute with equal parts ground cumin, ground coriander and cinnamon. That’ll get you the closest to the authentic flavor profile.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make This Pomegranate Short Rib Recipe
Step 1. Season and Sear the Beef. Season the short ribs with salt and pepper. Heat a large, heavy oven-safe pot over medium-high heat with a drizzle of vegetable oil (or light olive oil). Once hot, sear the ribs on all sides until golden brown, about 2 minutes per side. Do this in batches to avoid overcrowding. Once browned, transfer ribs to a plate and set aside.
Step 2. Preheat Oven and Sauté Aromatics. Preheat your oven to 350°F (about 175 °C). Add your chopped aromatics (onion, celery, carrot, garlic) to the pot. Sprinkle in the Baharat spice blend. Sauté gently for a few minutes until the vegetables soften and the spices become fragrant. Don’t let them brown.
Step 3. Deglaze. Pour in the red wine. Use a wooden spoon to scrape the brown bits from the bottom of the pot. Those bits (fond) are flavor gold.
Step 4. Assemble the Braise. To the pot, add pomegranate molasses, beef broth, herbs (thyme sprigs, rosemary sprigs, sage, bay leaf), and stir. Nestle the seared short ribs back into the liquid.
Step 5. Braise. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Slow-braise for 2½ to 3 hours, until the meat is fall-apart tender. Check about halfway through. If the level of liquid has dropped too much (lid not sealing tightly), add a splash of beef broth.
Step 6. Serve. Serve your pomegranate molasses short ribs over creamy mashed potatoes (or polenta), spooning over some of the braising juices (or reduce them into gravy). For a fresh, vibrant finish, garnish with fresh pomegranate seeds and chopped chives (or parsley).
Pairing and Menu Ideas
These short ribs can be a little reach so I always make sure to serve them with sides that will balance them out. Here are some of my faves:
- Steamed vegetables (example: green beans, broccoli)
- Garlic Confit Mashed Potatoes or Rosemary Roasted Potatoes
- Saffron Rice, Vermicelli Rice or Middle Eastern Rice Pilaf
- Lemony and tangy Fattoush Salad
- Chopped Tomato and Cucumber Salad
- Maroulosalata (Greek Lettuce and Feta Salad)
Expert Tips
- Always sear the ribs well before braising. That deep brown crust builds flavor through the Maillard reaction and gives the braise a richer overall profile.
- Don’t overcrowd the pot when searing. Crowded ribs steam instead of searing. Work in batches for even browning. It’s the same process I outline in my Beer Braised Short Ribs and Pulled Beef recipes.
- Deglazing is key. Scrape up those browned bits after searing; they dissolve into the liquid and deepen the sauce significantly.
- For best texture and flavor: Once ribs are done, let them rest, lid on, for ~15–20 min before serving. This helps redistribute juices and makes the meat more succulent.
- Want to use a slow cooker? Just sear the beef and aromatics in a separate pan and then place everything into the slow cooker. Cook on low for 8 hours.
- Skim the fat. If you plan to use the braising liquid, I recommend straining it into a clean pot or bowl and letting it settle. There will be a layer of fat and oil on top. Just skim it away using a spoon. The leftover liquid will be very flavorful and could be the base for a homemade gravy.
Recipe FAQs
Yes! You can braise the ribs, let them cool, then refrigerate them in their braising liquid. The next day, gently reheat over low heat. The flavors will deepen, and meat often tastes even better the day after cooking. You may need to add a splash more of broth to loosen things up.
Store cooled ribs in an airtight container in the fridge for up to 3 days.
Absolutely. Once cooled, transfer ribs and braising liquid to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently.
If you don’t have pomegranate molasses, a mix of a little brown sugar, a splash of balsamic vinegar and a drop of lemon juice can approximate the sweet-tart balance (though it won’t be exactly the same). Trust me and get yourself a bottle of Pomegranate Molasses.
If you don’t have Baharat, you could substitute with equal parts ground cumin, ground coriander and cinnamon
Other Beef Recipes
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Pomegranate Short Ribs (Slow Braised)
Equipment
- Heavy oven-safe pot with tight fitting lid
Ingredients
- 2 ½ lbs Beef short ribs (cut into 2 inch cubes)
- 2 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 teaspoon Vegetable oil – or light olive oil
- 1 Celery stalk (finely chopped)
- 1 Carrot (finely chopped)
- 1 Onion (finely chopped) – Yellow or white
- 3-5 Garlic cloves (minced)
- 2 teaspoon Baharat spice blend – Substitute with ¾ teaspoon cumin, ¾ teaspoon coriander, ½ teaspoon cinnamon
- 1 cup Red wine
- 2½ cups Beef broth
- 3 tablespoon Pomegranate molasses – use 4 tablespoon if you like a more sour flavor profile
- 5 Thyme sprigs
- 2 Rosemary sprigs
- 2 Sage sprigs
- 2 Bay leaves
- Garnish with pomegranate seeds and chives
Instructions
- Season and Sear the Beef. Season 2 ½ lbs Beef short ribs (cut into 2 inch cubes) generously with 2 teaspoon Kosher salt and ½ teaspoon Black pepper. Heat a large, heavy oven-safe pot (like a Dutch oven) over medium-high heat and drizzle in 1 teaspoon Vegetable oil. Once hot, sear the ribs on all sides until golden brown, about 2 minutes per side. Do this in batches to avoid overcrowding. Once browned, transfer ribs to a plate and set aside.
- Preheat Oven and Sauté Aromatics. Preheat your oven to 350°F (about 175 °C). Add 1 Celery stalk (finely chopped), 1 Carrot (finely chopped), 1 Onion (finely chopped), 3-5 Garlic cloves (minced), and 2 teaspoon Baharat spice blend. Sauté gently for a few minutes until the vegetables soften and the spices become fragrant. Don’t let them brown.
- Deglaze. Pour in 1 cup Red wine. Use a wooden spoon to scrape the brown bits from the bottom of the pot. Those bits (fond) are flavor gold.
- Assemble the Braise. To the pot, add 2½ cups Beef broth, 3 tablespoon Pomegranate molasses, 5 Thyme sprigs, 2 Rosemary sprigs, 2 Sage sprigs, and 2 Bay leaves. Nestle the seared short ribs back into the liquid.
- Braise. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Slow-braise for 2½ to 3 hours, until the meat is fall-apart tender. Check about halfway through. If the level of liquid has dropped too much and you feel like the pot is drying up, add a splash of beef broth.
- Serve. Serve your pomegranate molasses short ribs over creamy mashed potatoes (or polenta), spooning over some of the braising juices (or reduce them into gravy). Garnish with pomegranate seeds and chives.
Notes
- Beef: Recently, I started using boneless short ribs as they are easier to work with, and you don’t have to deal with the cartilage you get from using bone-in short ribs. But both options will work in this recipe. For a more affordable option, stewing beef cubes can be used. Chuck roast can also be used.
- Red Wine: Adds acidity and depth; helps tenderize the meat and infuse flavor. If you don’t want to use wine, feel free to leave it out and just use more broth.
- Broth: This is a beef recipe, so I am using beef broth. You can also use chicken or vegetable stock if that’s what you have on hand.
- Pomegranate Molasses: Gives that sweet-tart Middle Eastern flair and balances the richness from the beef. You can find it at all Middle Eastern grocers, but you can also find it in the International aisle of your supermarket.
- Baharat Spice Blend: You can purchase the spice blend from any Middle Eastern grocery store, or you can substitute with roughly equal parts ground cumin, ground coriander and cinnamon. That’ll get you the closest to the authentic flavor profile.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Made this for Christmas dinner. This recipe is now my go to way to braise beef. I thought my long standing recipe was the best, nope, this recipe is. It’s the same amount of work as any other braise, but the combination of the spices with the pomegranate molasses takes it to another level. You can’t go wrong with this recipe.
I served it with potatoes dauphinoise, (multinational menu) which was the perfect balance for the rich deep taste of the short ribs
Boneless short ribs are now on my standing Costco shopping list so I can have them in the freezer to put these on the menu when the craving hits.
Glad you loved it!
Some of the best short ribs I’ve ever had. Easy to prepare recipe too, since most of the time is just braising in the oven. Don’t skip the pomegranate seeds at the end, they add a nice sweet/sour pop of freshness
So glad you enjoyed the recipe!
Delicious! The family loved it! I made this for my son who is visiting for the holidays. This is definitely a keeper!
Thank you.
Thank you, Salwa!