Fall Apart Beef Short Ribs With Pomegranate (No Wine)

These bone-in beef short ribs are slowly oven braised in a rich pomegranate sauce until they’re falling apart. The sauce is the real magic: a combination of tangy, fruity pomegranate molasses, ketchup (trust the process) and a touch of soy sauce along with onions and garlic slowly transform the beef and compliment the naturally fatty cut. They’re impressive to serve for guests but with very low effort. Let’s dive in!

When it comes to a naturally fatty cut of beef like short ribs, traditional French cooking techniques always braise them in red wine. The acidity of the wine helps break down the connective tissue, and the fruity flavour compliments the rich, fatty ribs. It makes sense!

Now I don’t drink wine, nor do I cook with it. But I grew up using pomegranate molasses in Iraqi cooking almost the same way red wine is used in French cooking. It’s used to cut the richness of certain dishes, and to add that tang that we Iraqis absolutely love. (Side note, it’s also used in the most delicious Arabic salad as a dressing).

In my quest to develop the best *very* Arabic / middle eastern take on braised short ribs, of course I leaned on my favourite ingredient: pomegranate molasses in a bottle. But I also mixed in some ketchup for umami (trust me on this one – it’s an Iraqi technique I love), and used soy sauce for saltiness thats more nuanced.

Many tests later, and this recipe was first published in my debut cookbook Souk to Table. Since then, I’ve had so many cookbook readers tell me its their favourite recipe in the book. Just like how my oven-braised chuck roast with Arabic spices really won my readers’ hearts. I think its because for many, its a new way of enjoying a classic dish.

How To Make Low Effort Beef Short Ribs

When I say low effort – I really do mean it. The only hands-on part is chopping onions, searing the ribs, and whisking the sauce. Just about 10 to 15 minutes tops. That’s why this dish is my go-to for hosting company.

Keys to Success:

First, make sure you buy the correct cut of ribs. This recipe is made for thick, “English cut” short ribs. They come from the plate or chuck. They are more meaty and well marbled.

This recipe won’t work for flanken or “Korean” style chuck short ribs, since they are cut thin across multiple bones and cook fast. They don’t need to be braised for hours.

Don’t skip the sear! Browning the ribs and working in batches is essential, because building that crust is what starts to develop that deep beefy flavour.

Low and slow is non negotiable. Don’t try to turn your oven up higher so you can speed up the process. Unfortunately, it won’t work! Tougher cuts of beef need a low temperature and a moist environment to break the connective tissue and get that fall-apart texture. Higher heat will mean tough, chewy ribs.

Finally: skim the fat before you reduce the sauce. The ribs will release a lot of fat so make sure you discard it before you reduce the sauce. Otherwise you’ll have a very greasy and unappetizing sauce.

Remove the seared short ribs and set them aside. In the fat released, cook the onions until soft and translucent which takes about 5 to 7 minutes. Then, whisk all the sauce ingredients together.

Next is to make use of that gorgeous sauce in the pan! It will have a layer of fat which you should remove. Scoop out the fat with a spoon, or use a paper towel lightly placed on the surface to absorb the fat.

Then, place the pot on medium high heat and reduce the sauce to about half of its initial volume. This will thicken it and concentrate the flavours. Now you can spoon the sauce over the ribs when serving.

I serve them with a light and acidic side salad like my Lebanese cabbage slaw, and a side of crispy roasted potatoes (my kids always request this), or over a bed of mashed potatoes.

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