Braised Short Ribs with Citrus-Pomegranate Glaze
Silky, fall-off-the-bone short ribs arrive on the table glazed in a jewel-toned sauce that balances bright citrus, tart pomegranate, and warm braising aromatics. The meat pulls apart into tender ribbons while the glaze reduces to a glossy coating that clings to every bite, providing contrast between silky meat and a slightly sticky finish.
Swap-in and cook adjustments are easy: use mandarin, navel orange, or blood orange for different citrus brightness; substitute pomegranate molasses with concentrated reduced pomegranate juice if needed. For a lighter finish, skim fat and reduce the glaze separately to control gloss and intensity. A Dutch oven or heavy ovenproof pot gives the best, even braise; a slow cooker can be used with the same liquids but longer time.
Serve this dish over mashed potatoes, parsnip purée, or creamy polenta for a winter supper or New Year gathering. It’s excellent make-ahead fare—reheat gently and refresh the glaze before serving—and pairs nicely with a robust red wine or a malty dark beer. Store leftovers in the fridge up to 4 days or freeze for up to 3 months.
How to Make It
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1
Preheat the oven to 160°C (325°F). Pat the short ribs dry and season generously with salt and pepper on all sides.
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2
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, 3–4 minutes per side; transfer browned ribs to a plate.
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3
Reduce heat to medium. Add the chopped onion, carrot, and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 8 minutes.
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4
Add the whole garlic cloves and tomato paste; cook and stir 1–2 minutes until the paste darkens and the garlic is fragrant.
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5
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer until the wine is reduced by about half, 6–8 minutes.
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6
Return the short ribs to the pot. Add the beef stock, bay leaves, and thyme so that the ribs are mostly submerged. Add orange zest and the juice of one orange.
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7
Bring to a gentle simmer on the stovetop, then cover and transfer the pot to the oven. Braise until the meat is very tender and pulls away from the bone, 2 to 2½ hours.
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8
Carefully remove the ribs from the braising liquid and set aside on a platter; strain the cooking liquid into a saucepan, pressing on solids to extract juices, and discard solids.
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9
Skim excess fat from the surface of the strained liquid and bring it to a simmer over medium heat. Stir in the pomegranate molasses, brown sugar, and the juice of the remaining orange. Reduce until thickened to a glaze consistency, about 10–12 minutes.
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10
Whisk cold butter into the glaze off the heat to finish and add a glossy sheen. Taste and adjust seasoning with salt and pepper if needed.
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11
Return the ribs to the saucepan and spoon glaze over them to coat, or arrange ribs on a serving platter and spoon glaze over each piece. Sprinkle with chopped parsley and serve immediately with mashed potatoes, parsnip purée, or creamy polenta.
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