Braised Short Ribs Recipe

Prepare the Short Ribs

Preheat the oven to 325°F (165°C). Season the short ribs with salt and pepper.

Sear the Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

Sauté Vegetables

In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another 1 minute.

Deglaze and Add Liquid

Pour in pomegranate juice and red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer, then add the beef broth, thyme, and bay leaf.

Braise the Ribs

Return the short ribs to the pot. Cover and transfer to the oven. Braise for 3 hours or until the meat is tender and falling off the bone.

Cook Sweet Potatoes

While the ribs are braising, bring a large pot of salted water to a boil. Add sweet potatoes and cook until tender, about 15-20 minutes.

Whip Sweet Potatoes

Drain sweet potatoes and return to the pot. Add butter and milk, then mash or whip until creamy. Season with salt to taste.

Prepare Broccolini

In a separate pan, steam the broccolini until vibrant green and tender, about 5 minutes.

Spiral Vegetables

Using a spiralizer, create noodles from the zucchini and carrots. Sauté in a pan for 3-4 minutes until tender.

Plate the Dish

On a plate, serve a generous portion of the butter whipped sweet potatoes, top with braised short ribs, and arrange the spiraled vegetables and charred broccolini alongside.

Add Reduction Sauce

Spoon the pomegranate red wine reduction sauce from the braising liquid over the short ribs before serving.