Celebrate the season with tender, slow-braised pomegranate short ribs—a festive, savory centerpiece that’s as beautiful as it is delicious. These short ribs are braised low and slow in pomegranate juice, red wine, and warming spices like cinnamon and fresh herbs. Oven braising is simple and hands-off, so you can prepare the pot, set it in the oven, and enjoy more time with family and friends while the flavors develop.
Serve these ribs with comforting sides such as Boursin mashed potatoes, an air-fryer baked potato, or a shaved Brussels sprout salad to balance the rich, fruity sauce.
Beef is a traditional holiday favorite for good reason: it’s satisfying and nutrient-dense. When paired with seasonal ingredients like pomegranate and rosemary, a braised short rib elevates any holiday table. The slow braise breaks down the connective tissue, delivering fork-tender meat and a glossy, flavorful sauce that pairs beautifully with creamy potatoes or roasted vegetables.
The method is straightforward: sear the ribs to build flavor, soften aromatics, deglaze with wine, add pomegranate juice and herbs, then bake covered until the meat falls apart. The result is an impressive plate with minimal active work time.
Why You’ll Love These Pomegranate Short Ribs
- Festive and flavorful: Pomegranate and warm spices lend a seasonal, bright flavor.
- Protein-packed: A satisfying main that keeps you full during holiday gatherings.
- Hands-off cooking: Oven braising frees you to focus on other tasks.
- Show-stopping presentation: Garnish with pomegranate arils and fresh herbs for color and texture.
If you want other holiday mains, try a mushroom-and-spinach–stuffed flank steak or slow-cooker braised short rib pasta.
Ingredients You Need
Below are the ingredients used in this braised short ribs recipe. Exact measurements are available in the recipe card further down.
- Bone-in short ribs (for more flavor; boneless can be used in a pinch)
- Avocado oil or other high-heat oil for searing
- Kosher salt and black pepper to season
- Yellow onions for sweetness and depth
- Garlic for aromatic backbone
- Dry red wine to deglaze and add depth
- Pomegranate juice as the bright, fruity braising liquid
- Fresh rosemary and sage for herbal notes
- Cinnamon sticks for warmth and holiday spice
- Pomegranate arils to garnish and add freshness
Recipe Variations
- Alcohol-free: Replace the red wine with beef broth or additional pomegranate juice.
- Herb swap: Substitute parsley or additional sage for rosemary.
- Add heat: A pinch of cayenne or smoked paprika brightens and warms the sauce.
- Citrus twist: Add orange zest to the braise for an aromatic lift.
- Different cut: If short ribs aren’t available, use a chuck roast and slow-cook 8–10 hours on low; reduce pomegranate juice accordingly.
How to Make Pomegranate Braised Short Ribs
These are the main steps to produce tender, deeply flavored short ribs. Follow the full recipe card for exact timings and measurements.
Step 1 — Sear the short ribs. Pat the ribs dry, season generously with salt and pepper, and sear in a hot, lightly oiled Dutch oven until deeply browned on all sides. Work in batches to avoid overcrowding.
Step 2 — Cook the aromatics. Lower the heat, add a splash of wine to deglaze the pan, then add sliced onions and minced garlic and cook until softened.
Step 3 — Deglaze and braise. Add the remaining wine and pomegranate juice, nestle in rosemary, sage, and cinnamon sticks, cover, and transfer to a low oven to braise until the meat is fall-apart tender.
Step 4 — Rest, garnish, and serve. Let the ribs rest briefly in the braising liquid, then serve warm topped with fresh pomegranate arils and chopped herbs.
Expert Tips
- Freeze ahead: Buy beef in advance and freeze until needed. For longer storage, wrap tightly and label with the date.
- Sear for flavor: Searing creates a rich crust and adds depth to the final sauce. Don’t overcrowd the pan.
- Safe storage: Refrigerate leftovers within two hours and consume within four days, or freeze for longer keeping.
Recipe FAQs
Yes. Boneless short ribs will work, though bone-in ribs add a bit more richness to the braise.
Substitute beef broth or additional pomegranate juice for a non-alcoholic version.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently in the oven or on the stovetop until warmed through.
More Holiday Recipes
- Sweet and spicy chili
- Garlic herb prime rib
- Roasted tenderloin deluxe
- Beef tenderloin roll-ups
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Pomegranate Short Ribs
Prep: 20 mins | Cook: 3 hrs | Total: 3 hrs 20 mins
Servings: 6
Ingredients
- 5 lbs bone-in short ribs
- 2 tablespoons avocado oil
- Kosher salt and black pepper, to taste
- 2 yellow onions, sliced
- 6 cloves garlic, minced
- 1 cup red wine (dry)
- 2 cups pomegranate juice
- 2 rosemary sprigs
- 4–6 sage leaves
- 2 cinnamon sticks
- 1 cup pomegranate arils, for serving
Instructions
- Preheat the oven to 325°F and position the rack in the lower third.
- Heat the oil in a large Dutch oven over medium-high heat. Pat the short ribs dry, season generously with salt and pepper, and sear on all sides until deeply browned, 3–4 minutes per side. Work in batches to avoid overcrowding. Remove the seared ribs and set aside.
- Reduce the heat to medium and add a splash of red wine to deglaze the pot, scraping up browned bits. Add the sliced onions and garlic and cook 4–5 minutes until softened. Return the short ribs to the pot.
- Pour in the remaining red wine and the pomegranate juice, bring to a gentle simmer, then tuck rosemary, sage, and cinnamon sticks into the liquid. Cover and transfer to the oven.
- Braise for about 3 hours, until the meat is very tender and pulls apart easily with a fork. Remove the pot from the oven and let the ribs rest, covered, for 20 minutes. Serve warm with fresh pomegranate arils scattered on top.
Nutrition
Serving: 1 serving | Calories: 642 kcal | Carbohydrates: 22 g | Protein: 54 g | Fat: 33 g | Saturated fat: 13 g | Fiber: 2 g | Sugar: 16 g. Nutrition information is an approximation.