The Art of Pomegranate Short Ribs Perfection

The Perfect Sear

Master the crucial technique of achieving a deep caramelized crust on the short ribs that locks in juices and creates complex savory flavors through the Maillard reaction.

Building Flavor Layers

Learn the art of deglazing and combining ingredients to create a balanced braising liquid where beef, pomegranate, wine, and aromatics harmonize perfectly.

Low and Slow Braising

Discover the transformative power of gentle oven braising that breaks down tough connective tissue and transforms short ribs into fork-tender perfection over three hours.

Sauce Reduction Mastery

Develop the skill of reducing braising liquid into a concentrated, glossy glaze that coats the meat beautifully and delivers intense pomegranate flavor in every bite.

Polenta Excellence

Perfect the technique of creating restaurant-quality creamy polenta with the ideal texture that serves as the luxurious foundation for showcasing your braised masterpiece.

Mastering Restaurant-Quality Short Ribs at Home

Searing Technique: Don't rush the searing process - a deep golden-brown crust adds incredible flavor to the final dish and creates fond for the braising liquid. Make sure the oil is hot and the meat is very dry before searing.

Make-Ahead Magic: This dish actually tastes better the next day as the flavors meld. Braise the ribs up to 2 days ahead, refrigerate in the braising liquid, then reheat gently and prepare fresh polenta before serving.

Ingredient Selection: Choose bone-in short ribs that are well-marbled with fat for maximum tenderness and flavor. Look for pieces that are at least 2 inches thick for the best braising results.

Polenta Perfection: Use coarse-ground polenta rather than instant for the best texture and corn flavor. Stir frequently during cooking to prevent scorching and achieve a creamy consistency.

Sauce Consistency: The glaze should coat the back of a spoon when properly reduced. If it becomes too thick, thin with a splash of broth; if too thin, continue reducing until glossy and syrupy.

Common Mistake: Don't skip straining the braising liquid before reducing - this removes the cooked aromatics and creates a cleaner, more refined sauce that showcases the pomegranate flavor.

Pomegranate Glazed Beef Short Ribs with Creamy Parmesan Polenta and Fresh Herb Garnish

Name: Pomegranate Glazed Beef Short Ribs with Creamy Parmesan Polenta and Fresh Herb Garnish
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: For the Short Ribs:; 4 pounds beef short ribs, bone-in; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 large yellow onion, diced; 4 cloves garlic, minced; 2 cups beef broth; 1 cup pomegranate juice; 1/2 cup red wine; 3 tablespoons pomegranate molasses; 2 tablespoons honey; 3 sprigs fresh rosemary; 2 bay leaves; For the Polenta:; 6 cups water or chicken broth; 1 1/2 cups coarse cornmeal or polenta; 1 teaspoon salt; 4 tablespoons unsalted butter; 1 cup freshly grated Parmesan cheese; 1/2 cup heavy cream; For the Garnish:; 1 cup fresh pomegranate arils; Fresh rosemary sprigs; Flaky sea salt; For Special Equipment:; Dutch oven or large oven-safe pot with lid; Heavy-bottomed saucepan for polenta; Meat thermometer

The ultimate pomegranate glazed short ribs featuring tender braised beef, rich pomegranate molasses, and aromatic fresh rosemary. This elegant main dish combines the deep savory richness of slow-braised meat with the sweet-tart brightness of pomegranate, creating an unforgettable dining experience that elevates the classic braised short ribs to extraordinary heights perfect for holiday celebrations, special dinners, or any time you crave the perfect balance of comfort and sophistication.

Prep Time

20 Minutes

Cook Time

Total Time

3H20 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Short Ribs:

4 pounds beef short ribs, bone-in

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 large yellow onion, diced

4 cloves garlic, minced

2 cups beef broth

1 cup pomegranate juice

1/2 cup red wine

3 tablespoons pomegranate molasses

2 tablespoons honey

3 sprigs fresh rosemary

2 bay leaves

For the Polenta:

6 cups water or chicken broth

1 1/2 cups coarse cornmeal or polenta

1 teaspoon salt

4 tablespoons unsalted butter

1 cup freshly grated Parmesan cheese

1/2 cup heavy cream

For the Garnish:

1 cup fresh pomegranate arils

Fresh rosemary sprigs

Flaky sea salt

For Special Equipment:

Dutch oven or large oven-safe pot with lid

Heavy-bottomed saucepan for polenta

Meat thermometer

Instructions

Preheat your oven to 325°F. Pat the short ribs completely dry with paper towels and season generously on all sides with kosher salt and black pepper, allowing them to sit at room temperature for 15 minutes.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, sear the short ribs on all sides until deeply golden brown, about 3-4 minutes per side. Transfer seared ribs to a plate and set aside.

Reduce heat to medium and add diced onion to the same pot, cooking in the rendered fat for 5-6 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.

Pour in the red wine to deglaze the pot, scraping up all the browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 3 minutes.

Add beef broth, pomegranate juice, pomegranate molasses, honey, rosemary sprigs, and bay leaves to the pot. Stir to combine and bring the mixture to a simmer.

Return the seared short ribs to the pot, nestling them into the braising liquid. The liquid should come about halfway up the sides of the meat. Cover the pot with a tight-fitting lid.

Transfer the covered Dutch oven to the preheated oven and braise for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone. Check occasionally and add more broth if needed.

While the ribs finish cooking, prepare the polenta. Bring water or broth to a boil in a heavy-bottomed saucepan. Add salt, then slowly whisk in the cornmeal in a steady stream to prevent lumps.

Reduce heat to low and cook the polenta, stirring frequently with a wooden spoon, for 30-40 minutes until thick and creamy. The polenta should pull away from the sides of the pan.

Remove the polenta from heat and stir in butter, Parmesan cheese, and heavy cream until smooth and luxurious. Adjust seasoning with additional salt if needed. Cover and keep warm.

When the short ribs are done, carefully transfer them to a plate and cover with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids.

Bring the strained liquid to a boil over medium-high heat and cook until reduced by half and thickened to a glossy glaze consistency, about 10-15 minutes. Skim off any excess fat that rises to the surface.

Return the short ribs to the reduced glaze and gently turn to coat them completely in the pomegranate sauce.

To serve, spread creamy polenta on a large serving platter or individual plates. Arrange the glazed short ribs on top, spooning extra sauce over the meat. Garnish generously with fresh pomegranate arils, rosemary sprigs, and a sprinkle of flaky sea salt.

Pomegranate Glazed Beef Short Ribs with Creamy Parmesan Polenta and Fresh Herb Garnish

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Pomegranate Short Ribs Perfection

Pomegranate Glazed Beef Short Ribs with Creamy Parmesan Polenta and Fresh Herb Garnish

Ingredients

Instructions