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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.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 tablespoon oil
4 pounds short ribs
salt
pepper
2 large Vidalia onions, sliced
8 cloves garlic
1/4 cup dark brown sugar
4 sprigs rosemary
4 sprigs thyme
2 cups Alfasi Cabernet Sauvignon or other dry red wine
2 and 1/2 cups Heaven & Earth Pomegranate Juice
pomegranate seeds for garnish
Preheat oven to 325 degrees Fahrenheit.
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.
Add onions to pot and scrape up all burny bits. Caramelize onions for approximately 15 minutes.
Add garlic and continue to cook five minutes more.
Add brown sugar and cook five minutes more.
Add pomegranate juice, wine, rosemary, thyme, salt and pepper and bring to a boil.
Add meat back in and bring back to a boil.
Cover pot and place in oven. Bake for three hours.
To serve, garnish with pomegranate seeds.
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Sugar substitute? Can i leave out the sugar
It definitely needs some sweetness, but you could cut down on the amount you use, or use a sugar substitute like Splenda. You could also try honey or silan to make it more festive. Hope that helps!