These Pomegranate Balsamic Braised Short Ribs are absolutely heavenly: they’re fork-tender and full of flavour. This makes an easy weeknight dinner, but is also elegant enough to make for company. Try serving this with mashed potatoes or mashed cauliflower. Yum!
15% off the Pomegranate Dark Balsamic Vinegar in our Pairing of the Month for March, 2022.
Even though it looks like there’s many steps, this dinner is actually a breeze to make. It comes together easily and without much effort! The good news is that you’ll also have a few hours while the dinner cooks, to put your feet up and have a glass of that wine you opened to cook with!
🔸 2-3 lb trimmed beef short ribs
🔸 2 Tbsp robust extra-virgin olive oil
🔸 1 large onion, chopped
🔸 4 garlic cloves, chopped
🔸 2 cups dry red wine
🔸 2 Tbsp tomato paste
🔸 4-6 cups beef stock
Preheat the oven to 325°.
Season the short ribs generously with salt and pepper. In a large frying pan or dutch oven, brown the short ribs on all sides in the olive oil, searing well for a dark, golden crust all over every short rib. Don’t rush this step: it’s a crucial step for building incredible flavour.
Remove the short ribs and set aside. Add the chopped onion and garlic to the frying pan or dutch oven, and sauté until soft and golden, about 5 or 7 minutes. Then add the Pomegranate Balsamic to deglaze.
Stir in the tomato paste. Scrape up and bits from the bottom of the frying pan or dutch oven. Now add the red wine and beef stock.
If you’re using a dutch oven, add the short ribs back in, making sure the meat is completely covered. (You can add a little more stock if you need to.)
If you started with the frying pan, add the short ribs to a roasting pan and cover completely with the liquid mixture.
Cover tightly either with the dutch oven lid, or two layers of foil. Place in the oven for three hours.
(Alternatively, you can do this in the slow cooker by placing the browned short ribs in there, then covering with the cooked liquid. Cook the short ribs on low for 6 to 8 hours.)
To finish, remove from the oven (or turn the slow cooker off) and let it all rest in the cooking vessel for 15 minutes. Then, pile the short ribs on a serving platter.
If desired, put the drippings on the stovetop (either in a small saucepan, or right in the dutch oven), and bring to a boil then simmer for a few minutes, to reduce it to a gravy. (You can also skip this step and use it as a thinner jus, too!) Whichever you choose, pour this liquid over the short ribs after they’ve been served.