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Short Ribs with Pomegranate Demi Glace

braised short ribs
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Ingredients

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  • 4 lbs bone-in beef short ribs
  • 1 cup pomegranate juice (100% pure)
  • 1 cup dry red wine (such as Cabernet Sauvignon)
  • 2 cups low-sodium beef broth
  • 2 medium shallots, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tsp fresh thyme leaves
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tbsp pomegranate molasses (optional)
  • 1 tbsp brown sugar (optional)
  • 2 bay leaves (optional)
  • 1 whole star anise (optional)
  • 2 sprigs fresh rosemary (optional)
  • 1 tbsp tomato paste (optional)
  • 1 tbsp balsamic vinegar (optional)
  • ¼ cup fresh pomegranate arils, for garnish
  • 2 tbsp fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 325°F (165°C). Pat the short ribs dry with paper towels.
  2. Season the ribs generously on all sides with kosher salt and freshly ground black pepper. Let rest at room temperature for 15-20 minutes.
  3. Heat a large Dutch oven over medium-high heat. Add butter and when foaming subsides, sear the ribs in batches, 2-3 minutes per side until deeply browned. Transfer to a plate.
  4. Reduce heat to medium and add shallots to the pot, cooking for 3-4 minutes until translucent.
  5. Add garlic and cook for another 30-45 seconds until fragrant. If using, add tomato paste and cook for 1-2 minutes, stirring constantly.
  6. Pour in the red wine, scraping up all brown bits from the bottom of the pot. Bring to a simmer and reduce by half, about 5-7 minutes.
  7. Add pomegranate juice, beef broth, thyme leaves, and if using, bay leaves, star anise, rosemary, and pomegranate molasses. Bring to a gentle simmer.
  8. Return short ribs to the pot, arrange so they’re partially submerged. Cover with tight-fitting lid and transfer to the oven.
  9. Braise for 2½ to 3 hours, until meat is fork-tender and nearly falling off the bone.
  10. Carefully remove pot from oven and transfer ribs to a plate. Tent with foil to keep warm.
  11. Strain braising liquid through a fine-mesh sieve into a saucepan, discarding solids.
  12. Skim excess fat from surface of the strained liquid. Bring to a simmer over medium heat.
  13. If using, add brown sugar and balsamic vinegar. Reduce the sauce, stirring occasionally, until glossy and thick enough to coat the back of a spoon, about 15-20 minutes.
  14. Return short ribs to the sauce briefly to rewarm and coat with the glaze.
  15. Serve the short ribs with generous spoonfuls of pomegranate demi glace, garnished with fresh pomegranate arils and chopped parsley.

Notes

  • For the most flavorful results, make this dish a day ahead and refrigerate overnight. This allows the flavors to meld and makes it easier to remove excess fat from the sauce.
  • If you can’t find pomegranate molasses, you can make your own by simmering 2 cups of pomegranate juice until reduced to about 1/4 cup.
  • For a thicker demi glace, you can whisk in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) during the final reduction.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Short Ribs with Pomegranate Demi Glace, braised short ribs, pomegranate glaze, demi glace sauce, wine reduction

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