Fall-Apart Tender Braised Short Ribs
Enjoy melt-in-your-mouth braised short ribs with rich flavors and tender vegetables, perfect for a cozy fall dinner.
Ingredients
Meat
- 8 pieces beef short ribs (bone-in, with good marbling)
Vegetables
- 1 yellow onion yellow onion (finely diced)
- 3 carrots carrots (chopped into thick chunks)
Liquids and Pastes
- 3 Tablespoons olive oil (divided for searing and sautéing)
- 1/4 cup all-purpose flour (for dredging the meat)
- 1 cup unsweetened pomegranate juice (or substitute with extra beef broth)
- 2 1/2 cups low-sodium beef broth (keeps salt level in check)
- 2 Tablespoons tomato paste (adds rich, savory depth)
- 2 sprigs fresh thyme (left whole)
- 2 sprigs fresh rosemary (keep on stem)
Instructions
- Preheat oven to 350°F. Pat ribs dry, season with salt and pepper, then dredge in flour.
- Heat 2 tbsp olive oil, sear ribs until deep golden-brown, then set aside.
- In the same pot, sauté onion and carrots until translucent. Deglaze with pomegranate juice, then add beef broth and tomato paste.
- Return ribs and vegetables to the pot, add thyme and rosemary, cover, and bake at 350°F for 2 hours, then reduce to 325°F and cook for another 30-45 minutes.
- Rest for 20 minutes, skim fat, and serve.
Notes
For extra flavor, add a splash of red wine during braising.