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Imagine biting into a succulent piece of tender meat that's been braised to perfection in a zesty pomegranate sauce. This Pomegranate-Braised Short Ribs recipe is a delightful fusion of rich, savory short ribs and the tangy, fruity burst of pomegranate. The long, slow cooking process allows the flavors to meld beautifully, resulting in a dish that’s both comforting and gourmet. Ideal for impressing guests or elevating a regular dinner night, this recipe is your ticket to a hearty meal full of warmth and flavor.
Preheat your oven to 325°F (163°C).
Season the short ribs generously with salt and pepper.
In a large ovenproof pot or Dutch oven, heat olive oil over medium-high heat. Brown the short ribs on all sides, working in batches if necessary. Remove and set aside.
In the same pot, add chopped onion and cook for about 5 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
Pour in the pomegranate juice, beef broth, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
Return the short ribs to the pot, submerging them in the liquid. Add fresh thyme sprigs and bay leaves.
Bring the mixture to a simmer, then cover and transfer to the preheated oven.
Braise in the oven for about 3 hours, or until the meat is tender and falling off the bone.
Remove the pot from the oven and discard the thyme sprigs and bay leaves.
Serve the short ribs warm, garnished with fresh pomegranate seeds for a burst of color and extra flavor.
