Red Wine Pomegranate Braised Short Ribs | EASY, SEASONAL FALL RECIPE! Full Tutorial How To

short ribs

🥗Healthier: lean beef cuts

💰Cheaper: chuck roast

Chuck roast is more affordable and can be braised to tenderness.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice can provide sweetness and flavor without alcohol.

Prepare short ribs by drying them off with a paper towel to ensure they sear nicely.

Season the short ribs generously with kosher salt and rainbow peppercorns on both sides.

Heat avocado oil in a large Dutch oven over high heat until smoking.

Add the short ribs to the pot and sear on all sides until browned, about 3-4 minutes per side; remove from pot when done.

Lower the heat and add chopped onions, garlic, and celery to the pot; sauté until softened.

Deglaze the pot with a mixture of red wine and pomegranate juice, scraping up the browned bits from the bottom.

Add beef broth and a bay leaf to the pot; stir to combine and bring to a boil.

Reduce heat and add dried rosemary; let the mixture reduce by about half.

Return the short ribs to the pot, ensuring they are submerged in the liquid.

Cover the pot and transfer it to a preheated oven at 325 degrees Fahrenheit for about 3-4 hours until the meat is tender.

While the ribs are cooking, prepare the rainbow carrots by tossing them in avocado oil, salt, and pepper, then arrange them on a sheet pan.

Roast the carrots in the oven until tender and slightly caramelized, flipping them halfway through.

Once the short ribs are done, check for tenderness; they should fall apart easily when touched with a fork.

Plate the short ribs with the roasted carrots, and garnish with parsley and goat cheese if desired.

Cooking Techniques

Equipment Needed

Spice Level: