Pomegranate and Red Wine Short Ribs

Esther Mendelevich Recipe By
  • Cooking and Prep: 3.5 h
  • Serves: 6
  • No Allergens

If you are looking for a dish to enhance your Rosh Hashana table, look no further than this Pomegranate and Red Wine Short Rib. These short ribs are mildly sweet, slightly herbaceous and exceptionally fall-off-the-bone delicious. Make this. Trust me.

Ingredients (12)

Main ingredients

Start Cooking

Prepare the Short Ribs

  1. Preheat oven to 325 degrees Fahrenheit.

  2. Salt and pepper short ribs and brown on all sides in oil in a heavy bottomed pot (I used a Dutch oven). Remove meat and set aside.

  3. Add onions to pot and scrape up all burny bits. Caramelize onions for approximately 15 minutes.

  4. Add garlic and continue to cook five minutes more.

  5. Add brown sugar and cook five minutes more.

  6. Add pomegranate juice, wine, rosemary, thyme, salt and pepper and bring to a boil.

  7. Add meat back in and bring back to a boil.

  8. Cover pot and place in oven. Bake for three hours.

  9. To serve, garnish with pomegranate seeds.

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