Molasses Pomegranate Braised Short Ribs
Molasses Pomegranate Braised Short Ribs. They are slow cooked in the oven and become so tender they are falling off the bone. They are bold in flavor but easy to make.
Servings 6 servings
Calories 556kcal
Ingredients
- 4 pounds beef short ribs
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 large white onion diced
- 2 cups pomegranate juice or red wine, any variety
- 2 cups beef broth
- 2 tablespoons ketchup
- 1/4 cup molasses
- 1 tablespoon rosemary chopped (1 teaspoon dried)
- 1 tablespoon fresh thyme chopped (1 teaspoon dried)
- 1/2 teaspoon fresh ginger fresh, minced
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Instructions
- I like to rinse short ribs off with water, then pat them dry.
- Next, you'll want to season all sides with salt and pepper.
- Dredge the short ribs in flour and shake off excess.
- Heat 2 tablespoons vegetable oil in a large Dutch oven that has an oven-safe lid.
- Sear the short ribs on all sides and remove to a platter.
- In the same pan, saute onion until it runs translucent and gets soft.
- Add the beef stock, pomegranate juice, ketchup, molasses, rosemary, thyme, ginger, paprika, onion powder, garlic powder, black pepper, and cayenne pepper to the pan.
- Whisk to combine.
- Add the short ribs back into the pot.
- Cover with a lid and braise at 350 degrees F for 2 and 1/2 to 3 hours.
- Remove lid and cook another 30 to 45 minutes.
- Serve hot with risotto, mashed potatoes, or grits.
Nutrition
