Tender and succulent red wine braised short ribs are the perfect elevated meal to impress with little hands on time. Perfect for anytime of year, but especially a perfect passover main dish for the whole family. I love to double this for Passover specifically!
What you’ll get with this recipe:
- Tender and succulent short ribs
- Sticky sweet pomegranate sauce that is good for so many things
- Lots of tender vegetables
- To cook with wine, duh
- An incredibly delicious and impressive, yet easy meal
ingredients for red wine braised short ribs
- Beef short ribs
- Fresh garlic
- Tapioca or arrowroot starch
- Dry red wine
- Fresh thyme
- Fresh Parsley
- Vegetable stock
- Pomegranate juice
- Granulated sugar
An abundance of aromatics, fresh herbs and dried spices goes into this dish. Creating a red wine sauce that is tangy and slightly sweet from tomato paste. A brush and drizzle of this pomegranate molasses on top of your ribs will make them the perfect amount of sticky sweet.
how to make red wine braised short ribs
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process.
- In batches, brown short ribs on all sides in a large dutch oven, then remove from the pot.
- Add your onions and carrots, stirring often until onions begin to brown. Then add your starch and tomato paste stirring consistently until the dish is a deep red and well combined.
- Stir in red wine and then add your short ribs back to the pot with any accumulated juices from the plate the short ribs were on. Bring ti to a boil and then lower your heat to medium-low, so it simmer until the wine is reduced by half.
- Add all herbs and chopped garlic to your pot. Season with salt and pepper as needed, then stir in your vegetable stock. Bring to a boil, cover tightly and transfer to oven.
- Cook for 1 hour at 350F, then lower to 300F for another hour. Short ribs will be tender. Remove from oven and brush and drizzle ribs with pomegranate molasses. Put back into oven for 1 minute uncovered so the molasses gets slightly sticky and very delicious on the ribs.
- Make pomegranate molasses while ribs are baking. Add the pomegranate juice, coconut sugar and lemon juice in a saucepan and stir to dissolve the sugar and bring everything to a boil. Reduce the heat to low so that the juice gently simmers. You should see the juice lightly bubbling in the center. Let the juice simmer for 45-55 minutes, stirring every 15 minutes. Stirring helps prevent the sugars from sticking to the bottom of the pan.
I like to use vegetable stock in this rather than beef stock, but either will work! If you use beef stock you will get even more of an umami flavor. After testing it both ways, I ultimately decided veggie was the best for my taste buds!
The ease of this dish will make it an instant favorite. It spends most of its time in the oven just braising away in all of its glory. So, cozy up in those big comfy sweaters with a big cozy glass of wine and a plate of these red wine braised short ribs with the most delicate, delicious pomegranate molasses! A side of buttery mashed potatoes is also a very very splendid idea. I might add.
And make sure to sign up for our newsletter so you never miss a new recipe and follow along on our Instagram, Pinterest, and Facebook for more About to Sprout goodness! Don't forget to tag us on when you make a recipe at #abouttosroutrecipes
looking for more easy weeknight meals?
- Grilled Swordfish with Chimichurri
- Best Ever Tinned Fish Sandwich
- Vegan Cauliflower Al Pastor Tacos
- Spicy Chorizo Sausage, Radish and Kale Soup
If you make Sheet Pan Salmon Dinner, please let us know by leaving a review and rating below!
Red Wine Braised Short Ribs with Pomegranate Molasses
- 2 pounds deboned beef short ribs cut crosswise into 2-inch pieces (about 10 pieces)
- Salt and Pepper
- 5 tablespoons ghee or avocado oil divided
- 2 medium onions chopped
- 3 large carrots peeled, chopped
- 3 tablespoons tapioca or arrowroot starch
- 1 ½ tablespoon tomato paste
- 1 ¼ cup dry red wine preferably a red blend
- 8 sprigs flat-leaf parsley
- 5 sprigs thyme
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper
- 4 garlic cloves smashed and chopped
- 1 ¼ cup vegetable stock see notes
- 2 ½ cups pomegranate juice
- ⅓ cup coconut sugar brown sugar, or cane sugar
- 2 tablespoons lemon juice
- Preheat oven to 350 degrees F. In a large heavy pot with a tight-fitting lid, like a dutch oven, heat 3 tablespoons butter or olive oil over medium-high. Season short ribs with salt and pepper on both sides.
- In batches, brown short ribs on all sides, about 6 minutes. Remove from pot and transfer to a plate, pouring off excess oil, and wipe loose bits out of pot.
- Add remaining ghee to pot and add your onions and carrots stirring often until onions begin to brown. About 5 minutes. Add tapioca starch and tomato paste, stirring constantly until the dish is deep red and well combined. About 2 minutes. (the paste & starch combo may look gummy, but it will dissipate with liquid, but helps the dish thicken up).
- Stir in your red wine and add your short ribs back to pot with the accumulated juices. Bring it to a boil and lower your heat to low-medium so it is at a simmer until wine is reduced by half.
- Add all herbs, chopped garlic to your pot and salt and pepper as needed, then stir in your vegetable stock. Bring to a boil, cover tightly and transfer to oven. (If your lid doesn't fit tight enough, tightly cover pot with aluminum foil then cover with the top)
- Cook for 1 hour at 350 degrees F, then lower to 300 degrees F for another hour. Short ribs will be tender. Remove from oven and brush and drizzle ribs with pomegranate molasses. Put back into oven for 1 minute uncovered so the molasses gets slightly sticky and very delicious on the ribs.
- Transfer short ribs to a plate, season with salt and pepper as needed by taste and serve over some buttery mashed potatoes drizzled with extra pomegranate molasses.
- Pomegranate Molasses Instructions:
- Add the pomegranate juice, sugar, and lemon juice in a saucepan and stir to dissolve the sugar and bring everything to a boil.
- Reduce the heat to low so that the juice gently simmers. You should see the juice lightly bubbling in the center.
- Let the juice simmer for 45-55 minutes, stirring every 15 minutes. Stirring helps prevent the sugars from sticking to the bottom of the pan.