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Red Wine Braised Short Ribs with Pomegranate Molasses
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Red Wine Braised Short Ribs with Pomegranate Molasses

The most tender and succulent short ribs you will ever have! These are impressive, yet easy and the oven does most of the work. The pomegranate molasses truly takes it up to another level!
Prep Time30 mins
Active Time2 hrs 30 mins
Total Time3 hrs
Course: Dinner
Cuisine: American
Keyword: beef, beef ribs, Dinner Ideas, Dinner Party, Kosher, Passover, Short ribs
Servings: 4 people
Author: rylee


Short Ribs

  • 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

Pomegranate Molasses

  • 2 ½ cups pomegranate juice
  • 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.


You can use beef stock for an even more umami flavor, but I found the vegetable stock yielded the best flavor. Leftover molasses is great on meats, potatoes, over rice and even fish. It can be stored in the fridge for 2 months.