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A tray with glazed ribs garnished with microgreens and pomegranate seeds, next to cucumber pieces, a halved pomegranate, a bowl of dark sauce, and a sauce brush on parchment paper.
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Fall Apart Beef Short Ribs With Pomegranate

Yield: 6 Servings
Prep: 10 minutes
Cook: 3 hours 30 minutes
Total: 3 hours 40 minutes
Author: Amina Al-Saigh
These short ribs are surprisingly easy to make with delicious tender results. They are cooked low and slow with a marinade made out of pomegranate molasses, ketchup and a touch of soy sauce for sticky, sweet-and-sour short ribs that will please any crowd.
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Ingredients
  

  • 1 1/2 lb bone-in short ribs
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 1 yellow onion, large, finely chopped

For The Braising Sauce:

  • 4 tablespoons ketchup
  • 1/2 cup pomegranate molasses
  • 2 tablespoons soy sauce
  • 6 garlic cloves, minced
  • 1 lemon, juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 cup water

For Garnishing and Serving

  • 1/4 cup parsley, roughly chopped
  • 1/4 cup pomegranate seeds

Instructions
 

  • Preheat the oven to 300F. Season each short rib with salt and pepper.
  • In a large Dutch oven or oven-safe pot, heat the oil over medium-high heat. Add the short ribs, working in batches to avoid overcrowding and sear on all sides until browned. Transfer to a plate. Remove any excess fat from the pot and discard it.
  • Add the onion to the same pot and cook, stirring often, until softened and translucent, 5 to 7 minutes.
  • While the onion cooks, combine the ketchup, pomegranate molasses, soy sauce, garlic, lemon juice, cumin and paprika with the water in a medium bowl and mix well. Pour this mixture into the pot with the onion and bring to a simmer. Taste and adjust for salt if necessary.
  • Place the short ribs back into the pot and stir to coat the ribs in the onions and sauce. Cover with the lid or aluminum foil, and bake for 3 hours, or until fork-tender, then uncover and return to the oven for another 10 to 15 minutes to brown the tops.
  • Transfer the short ribs to a serving dish. Remove excess fat from the pot by scooping it out or layering a paper towel on top to absorb it, then discard.
  • Let the sauce in the pot simmer for 10 to 15 minutes, until thickened, then spoon it on top of the short ribs and serve the rest on the side.
  • Garnish with parsley and pomegranate seeds.

Notes

  • This recipe uses English cut short ribs (not Korean style), which are thick and require a long slow braise. You can't substitute Korean style short ribs.
  • Serve with slaw or salad and rice for a complete meal.
Serving: 1Serving, Calories: 262kcal, Carbohydrates: 18g, Protein: 17g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 49mg, Sodium: 1067mg, Potassium: 440mg, Fiber: 1g, Sugar: 11g, Vitamin A: 297IU, Vitamin C: 17mg, Calcium: 33mg, Iron: 3mg
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