Name: Red Wine & Pomegranate Short Ribs
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Ingredients: 2 TBSP olive oil; 5 lbs. beef short ribs; Salt and pepper, as needed; 1 large white onion, chopped; 5 stalks celery, chopped; 5 carrots, chopped; 5 cloves garlic, minced; 3 heaping TBSP tomato paste; 1 cup pomegranate juice; 1 cup red wine (any that you’d drink); 2 cups beef stock; ¼ cup pomegranate arils (seeds); SERVING SUGECTION: mashed potatoes, mashed cauliflower (pictured), polenta, pasta

Red Wine & Pomegranate Short Ribs

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A perfect pot of glossy, flavorful, lacquered short ribs simmered in a sauce of wine and pomegranate juice. The perfect cold-weather entertaining recipe, this is one of the most crowd-pleasing pots of food around.

Author: Lauren McDuffie
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Yield: 4 to 6 servings

Ingredients

2 TBSP olive oil

5 lbs. beef short ribs

Salt and pepper, as needed

1 large white onion, chopped

5 stalks celery, chopped

5 carrots, chopped

5 cloves garlic, minced

3 heaping TBSP tomato paste

1 cup pomegranate juice

1 cup red wine (any that you’d drink)

2 cups beef stock

¼ cup pomegranate arils (seeds)

SERVING SUGECTION: mashed potatoes, mashed cauliflower (pictured), polenta, pasta

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Instructions

Preheat your oven to 325 degrees F.

Add the olive oil to a large oven-safe pot, casserole, or Dutch oven set over high heat. Season your ribs with salt and pepper on all sides and set them in the pan to sear. You want them to get nice and crusty, so once you set them down, leave them alone. Let them sear for a couple of minutes on each side, or until a brown crust forms. Transfer the ribs to a plate or platter for the time being.

Add the chopped onion, celery, and carrot to the pan, and season generously with salt and pepper. Cook, stirring occasionally, until the veggies are just tender; about 6 to 8 minutes. Add the tomato paste and the garlic and stir to combine. Cook for one minute more (to knock the rawness off of the garlic). Add the wine and stir to collect any bits on the bottom of the pan. Add the stock and pomegranate juice.

Slide the ribs into the pan and sprinkle the pomegranate arils over top. Place the lid on the pot and place in the oven for 2.5 to 3 hours, or until the ribs are fall-apart tender.

Serve the ribs with the veggies and the sauce spooned over top, with any starchy side that you like (pasta, mashed potato or cauliflower, polenta, etc.)

Notes

If you want the sauce to be even thicker/richer, you can place the pot (ribs and all) back on the stovetop after removing it from the oven and set the heat to med-high. Let it reduce for 10 to 15 minutes to thicken and intensify, if desired.

Find it online: https://mykitchenlittle.com/2019/10/27/red-wine-pomegranate-short-ribs/