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Pomegranate Cabernet Braised Short Ribs
English cut beef short ribs slowly simmered in pomegranate juice, Cabernet wine and fresh rosemary is a tasty, comforting meal.
👥 8 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 30 min🔥 Cook: 3h👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pot
- dutch oven
- pan
📝 Preparation Steps
1
Preheat oven to 325 degrees F.
2
Heat the oil in a Dutch oven or large pot over medium heat.
3
Season the ribs with salt and pepper, add them to the pot. Allow to brown on all sides for approximately ⏱️ 10-15 minutes. Remove the ribs from the pan and set aside. You may have to do this in batches depending on the size of your pot.
4
Add the mushrooms to the pot and saute ⏱️ 3-4 minutes; then add the garlic and rosemary and saute for another minute.
5
Add the pomegranate juice and wine to the pot and mix well; then place the ribs back into the pot, submerging as much of them into the liquid as you can.
pomegranate juice1 cuppomegranate, seeds only1
6
Turn off the heat, cover the pot and place the entire Dutch oven into the oven. Bake for ⏱️ 3 hours, stirring once every hour to submerge other pieces of the meat.
7
Carefully remove the pot from the oven; then remove the ribs by placing them on a serving platter. Cover to keep warm and set aside.
8
Place the pot on the burner over high heat and bring the liquid to a boil. Allow to simmer for about ⏱️ 10 minutes; then stir in pomegranate seeds. Pour the liquid over the short ribs and serve.
pomegranate juice1 cuppomegranate, seeds only1
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