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Red Wine Pomegranate Braised Short Ribs with Rainbow Carrots

These juicy, tender braised short ribs are cooked slowly in a red wine and pomegranate juice mixture with aromatics. They are made in a dutch oven but can also be made in a slow cooker. Served with roasted rainbow carrots with pomegranate, goat cheese and parsley. Surprisingly easy, restaurant-quality fall dish!
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American
Servings 2 people

Equipment

  • Dutch oven

Ingredients
  

  • 1.5 lb boneless short ribs get 2-2.5 lb for bone-in (the bones weigh a lot!)
  • Kosher salt to have on hand to use for seasoning
  • Olive or avocado oil for pan
  • Freshly cracked black pepper to have on hand to use for seasoning
  • 4 cloves garlic chopped
  • 1 white onion diced
  • 1 1/2 cup celery diced
  • 1 1/4 cup red wine
  • 1 1/4 cup pomegranate juice
  • 1 1/2 cup beef broth
  • 1 bay leaf
  • 2 tsp dried rosemary or 1 whole sprig of fresh rosemary

Rainbow carrots with pomegranate, parsley and goat cheese

  • 10 rainbow carrots sliced vertically in half, with stems on if they came with stems
  • 1 tbsp olive oil
  • Salt to taste
  • Pepper to taste
  • Fresh parsley to taste, for topping
  • Goat cheese to taste, for topping
  • Pomegranate seeds to taste, for topping

Instructions
 

  • Preheat the oven to 325 degrees F.
  • Heat a dutch oven over high heat.
  • As the pan gets hot, lay the meat on a paper towel, and dry it sufficiently with another paper towel. Season with salt and pepper on both sides.
  • Season the dutch oven with some oil and wait for it to shimmer. It shouldn't be smoky, but a little whisper of smoke is fine.
  • Add the dried-off meat to the pan and sear until golden brown on all sides, about 2-3 minutes per side. You do not want to overcook the meat, so watch it closely and remove once it's caramelized. Transfer the short ribs to a plate. Pour out all but 2 tablespoons of drippings. Make sure all golden brown bits (AKA fond) are still on the bottom of the pot. Incase you're curious: you don't want this to be fat, oily overload, so that's why you're getting rid of any excess drippings that would overpower the dish.
  • Reduce the heat to medium and add the onion. Sauté until slightly softened and caramelized, about 5 minutes. Then, add the celery and garlic. Season with a generous pinch of salt. Sauté for another 2-3 minutes until the garlic is fragrant and the celery and slightly tender.
  • Add the red wine, pomegranate juice and beef broth. Use a wooden spoon to scrape the browned bits off the bottom of the pan, so it combines with the liquid. Bring the liquid to a boil, then reduce the heat to let it simmer for 3-4 minutes.
  • Reduce the heat to low. Add the rosemary and a bay leaf. Then, add the meat back into the mixture and submerge it as much as possible into the liquid. If more than the top of the short ribs are not covered by liquid, feel free to add more beef broth until they are fully covered. If making bone-in short ribs, place the meat down, so the bone is facing up. Once the meat is submerged, place the lid onto the dutch oven.
  • Transfer the dutch oven to your preheated oven and let them cook for 3 1/2 hours. Remove them from the heat after 3 hours and if they easily fall apart when touched with a fork, then they are done. If they don't, put them back in the oven for another 30 minutes or so.
  • Once the short ribs are done, remove them from the heat and serve! They will stay warm and tender in the dutch oven for up to 45 minutes. If you want to serve with the roasted carrots, recipe is below.

Roasted Rainbow Carrots with Pomegranate, Parsley and Goat Cheese

  • Adjust the oven temperature to 450 degrees F. (You can make these right after the short ribs are done cooking as they will stay warm in the dutch oven.)
  • Toss the sliced carrots in a bowl with the olive oil and salt and pepper to taste.
  • Lay the carrot slices flat on a sheet pan and roast for 15-20 minutes, until soft and golden brown on the outside.
  • Plate the carrots and top with parsley, pomegranate seeds and goat cheese. Add the short rib on top. Serve immediately and enjoy!

Video

Keyword beef broth, celery, dutch oven, garlic, pomegranate juice, rainbow carrots, red wine, short ribs, white onion
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