Pomegranate-Braised Short Ribs with Red Wine Glaze

Celebrate the season with these pomegranate short ribs, a show-stopping main that combines tender, slow-braised beef with bright pomegranate and warm holiday spices. Braised slowly in red wine, pomegranate juice, and aromatics like rosemary and cinnamon, the short ribs become fall-apart tender while the braising liquid reduces into a rich, flavorful sauce. Oven braising is largely hands-off, so you can prepare the dish in advance and focus on holiday hosting.

These short ribs pair beautifully with creamy mashed potatoes, roasted vegetables, or a crisp shaved Brussels sprout salad for a balanced holiday plate.

Beef is a nutrient-dense choice for holiday meals. A reasonable portion provides ample protein and iron, helping you stay satisfied during a busy season. Paired with seasonal ingredients like pomegranate and fresh herbs, this recipe feels festive without being complicated.

The low-and-slow method used here ensures consistently tender results: after searing the ribs to develop color and depth, you simmer them with wine, pomegranate juice, onions, garlic, and herbs, then finish in a low oven until the meat is falling-apart tender.

Ingredients You Need

Below are the ingredients used in this braised short ribs recipe. Exact measurements are in the recipe card further down.

• Short ribs – bone-in are preferred for flavor, but boneless will work.
• Avocado oil – for high-heat searing.
• Kosher salt and black pepper – season generously.
• Yellow onions – sliced to add sweetness and depth.
• Garlic – minced for aroma.
• Red wine – a dry red adds complexity; replace with beef broth for a non-alcoholic version.
• Pomegranate juice – the dish’s bright, fruity base.
• Rosemary and sage – fresh herbs add earthy notes.
• Cinnamon sticks – warming spice that complements the pomegranate.
• Pomegranate arils – for a fresh, jewel-like garnish.

How to Make Pomegranate Braised Short Ribs

Here are the main steps to make this braised short ribs recipe. A printable recipe card with exact quantities appears later.

Step 1. Sear the short ribs. Pat ribs dry, season with salt and pepper, and sear in a hot Dutch oven until deeply browned on all sides. Work in batches to avoid crowding the pan.

Step 2. Cook the aromatics. Reduce heat, deglaze with a splash of wine, then add onions and garlic and cook until softened.

Step 3. Deglaze and braise. Add the remaining wine and pomegranate juice, nestle in herbs and cinnamon sticks, cover, and transfer to a 325°F oven. Braise until the meat is very tender, about 3 hours.

Step 4. Rest, garnish, and serve. Let the pot rest covered for 20 minutes after cooking. Serve the ribs topped with fresh pomegranate arils for contrast and color.

Expert Tips

• Freeze ahead: Buy beef ahead of time and freeze it; thaw fully in the refrigerator before cooking.
• Sear properly: Searing adds flavor and texture—don’t skip it and avoid overcrowding the pan.
• Store leftovers safely: Refrigerate within two hours of cooking and consume within four days, or freeze for longer storage.

Recipe FAQs

Recipe summary: slow-braised short ribs with red wine, pomegranate juice, onions, garlic, rosemary, sage, and cinnamon, finished with fresh pomegranate arils.