Red Wine & Pomegranate Short Ribs

My favorite Red Wine & Pomegranate Short Ribs. Or, “How to Win Friends and Influence People.” Well guys, I think this is it. This is definitely IT. The perfect, fall/winter holiday recipe. It’s fast to put together. It’s very fool-proof and un-fussy (this is a must for me). And perhaps most importantly, it is supremely, unabashedly, deeply delicious.

I made it for a group of six the other night in what I like to call a recipe “dress rehearsal,” a nice staging situation before the real-deal publishing … before it is sent out into Internet-land where it will live for all eternity. And let’s just say it was a massive, raging success.

“Better than a restaurant!” They cheered. “I will HAVE to get this recipe!” They exclaimed.”

This is going to be the recipe I reach for on those nights over the next few months when we need to feed people in a holiday sort of way, but not for an actual official holiday celebration. You know, those more casual, in-between sorts of gatherings? Those nights that are decidedly “holiday” due to the time of year, but that aren’t official or formal or anything of the sort. This is a recipe for having people over, for easy entertaining, for something special that will absolutely knock anyone’s socks clean off. Unless, of course, your guests are vegetarian. Then I’d say you might want to move along …

How to Make the Most Incredible Short Ribs Ever

For these Red Wine & Pomegranate Short Ribs, I start by giving the ribs a sear in a large screaming hot (oven-proof) pan, until they get a dark and crunchy brown crust. This part is important, as that crust (the fond) not only gives the outside of the actual short ribs a layer of fantastic flavor, but it also is the flavor base upon which the luscious, wine-drenched sauce will be built.

Kitchen Little Trick:

When you place meat in the hot pan to sear, set it down and don’t touch or move it again until you’re ready to flip. This will allow for maximum color and browning, and brown food = flavor.

After you sear the beef, simply move your ribs to a plate or platter and add your veggies to the pot – carrots, celery, and onion. I like to season generously with salt and pepper and allow the tri-color mix to do its thing for a few minutes, getting soft and tender and comfy in their surroundings.

Next? A few heaping tablespoons of bright and tangy tomato paste and a huge, unabashed pile of minced garlic – lots of it. Deglaze with wine and sweet pomegranate juice, add some deeply flavorful beef stock, and then nestle the ribs back in the pot.

Pop the lid on and send the whole lot into the oven for an (almost) three-hour tour. To serve, pile on top of whatever carby starch you like (pasta, polenta, mashed potatoes, mashed cauliflower pictured here, etc.), and you’re in business.

The vast majority of the time spent on this recipe is hands-off – it’s oven time … the time it takes for the magic to happen. Which, if you ask me, is the hallmark of a perfect, doable, any-night-of-the-week recipe for a small gathering. The fact that it is one of the most delicious things to come out of a kitchen clenches it’s place as maybe the perfect holiday-esque entertaining meal there is.

If you’re interested, I order almost all off my beef products from Snake River Farms, including the short ribs I use in this recipe. The quality is unbeatable and the selection is fantastic. (I am an affiliate partner with SRF and may get a small commission if you make any purchases on their site via the links I share here.)

Here is a ready-made pin for you! Simply save it to your “holiday dinners” or “One-Pan Meals” boards and you’ll be all set when the craving hits.

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