RED WINE BRAISED SHORT RIBS WITH POMEGRANATE

One of my favorite wintertime recipes — red wine braised short ribs. I like to top it with fresh pomegranate seeds for pops of brightness, and serve it over goat cheese polenta. Plus, the pomegranate and parsley garnish make it the perfect festive dish for the holidays.

Time: 3.5 hours | Difficulty: 2/5 | Servings: 6

1. Preheat & Prep

Preheat your oven to 350 degrees and prep ingredients. Season short ribs with salt and pepper. Chop carrots, onion, and celery and set aside. 

2. Sear

In a large dutch oven, heat olive oil over medium-high heat. Place short ribs in the dutch over in batches and brown on all sides. Each batch should take about 8 minutes (roughly 2 minutes a side). Once done, place all browned short ribs on a baking sheet and set aside. 

3. Combine

Add onions, carrots, and celery to the same pot and cook for about 5 minutes, stirring often. Add flour and tomato paste and stir until combined. Cook for about 2–3 minutes.

4. Add the Wine

Add the wine and bring to a boil. Lower the heat to medium and let simmer until the wine reduces by half. This should take about 25-35 minutes.

5. Spice, Boil, Cover, and Cook

Once reduced, add the thyme, oregano, rosemary, bay leaves, garlic, and beef stock. Stir and bring to a boil. Once boiling, cover, transfer to oven, and cook for about 2 ½ hours or until the short ribs are tender. 

6. Strain

Remove the short ribs and strain the sauce to remove the herbs and vegetables.   

7. Serve

Serve short ribs over polenta or mashed potatoes, top with a large spoonful of sauce, fresh chopped parsley, pomegranate seeds, and flakey sea salt. 

I served mine with a goat cheese polenta. For the polenta, follow instructions on the bag and then mix in 2-4oz of goat cheese before serving.