These Pomegranate Braised Boneless Short Ribs are all about big flavor with little effort. The short ribs slow cook in pomegranate juice and balsamic vinegar until they’re fall-apart tender, and the dutch oven does most of the work for you. They’re sweet, tangy and pair perfectly with a creamy potato and cauliflower mash for a hearty yet nourishing Winter dinner!
Braised meats are looking to be a crucial part of my Winter survival plan. There’s just nothing more cozy than your house smelling delicious all day long, and fall-apart tender meat at the end of it all. Now I’d just like it to be snowing outside! Anywayyys this recipe is really leaning into Winter flavors, with pomegranate juice as the main braising liquid. It’s sweet and tangy, compliments the boneless short ribs so well and pairs best with a potato and cauliflower mash.
This is the kind of comforting yet nourishing meal that we seriously can’t get enough of. I always catch my husband going back for seconds and thirds, then eating some more of it for breakfast the next day. Like truly, if I could only eat one meal for the rest of my life, it might be braised meat of some sort. But don’t just take my word for it…I want you to try it out and see what I mean!
Although this pomegranate braised boneless short ribs recipe is a bit time consuming, it’s not very labor intensive at all. Most of the cook time is passive, as the beef slow cooks in the oven (or slow cooker/instant pot) for several hours until it’s super flavorful & fall-apart tender. You can use that time to wash your dishes & prep the potato and cauliflower mash so that when dinner time rolls around you’re ready to go!
Why You’ll Love these Pomegranate Braised Boneless Short Ribs with Potato & Cauliflower Mash
- It is the ultimate cozy Winter meal that still sneaks in plenty of protein & some veggies!
- The combination of pomegranate and balsamic in the braising liquid makes for the perfect balance of sweet & tangy.
- It can be made in either a dutch oven, slow cooker or Instant Pot!
- This makes a big batch, so it’s great for hosting or even for meal prep.
- Much of the cook time is passive so you can just set-it-and-forget-it!
What You Need to Make these Pomegranate Braised Boneless Short Ribs
For the Pomegranate Braised Short Ribs:
- Boneless Beef Short Ribs: This cut of meat is heavily marbled and gets super tender when slow cooked/braised! You could also substitute about 3.5-4 lbs of bone-in short rib if you want to splurge, or opt for a 2.5-3 lb chuck roast to save even more money.
- Kosher Salt: Season heavily on all sides of the short rib chunks.
- Avocado Oil: Or olive oil, for searing the short ribs. You only need a light amount, as the fat from the beef will also render off.
- Yellow Onion: Letting the beef braise with some aromatics like onion infuses the cooking liquid and adds a ton of flavor!
- Garlic: Lots of fresh garlic, of course. No need to mince — just peel & smash!
- Balsamic Vinegar: Balsamic adds a tangy sweetness which compliments the pomegranate so well, and also helps to tenderize the meat!
- Pomegranate Juice: I use the POM Wonderful brand.
- Beef Broth: To add more volume and flavor to the braising liquid. Substitute beef bone broth for some extra nutrients!
- Honey: Just a bit of honey to bring out the sweetness in the balsamic and pomegranate juice. Feel free to use maple syrup instead.
- Fresh Thyme, Cinnamon Stick & Bay Leaf: These aromatics infuse the braising liquid and meat with more earthy, floral and warm flavor. If you don’t have one, or all of these, no worries — it’ll still turn out great!
For the Potato & Cauliflower Mash:
- Yellow or Yukon Gold Potatoes: Peeled & cut into large chunks.
- Cauliflower Florets: We are sneaking in some veggies by adding cauliflower into the mashed potatoes — my favorite hack!
- Unsalted Butter: To make the potato & cauliflower mash rich and creamy.
- Milk: I recommend at least 2% or higher for the best flavor and texture.
- Kosher Salt & Black Pepper: Season to taste.
How To Make these Pomegranate Braised Boneless Short Ribs
Sear the Boneless Short Ribs in Batches:
First, preheat your oven to 325F. Then, use a paper towel to pat the short ribs dry. Season generously with kosher salt all over. Bring a dutch oven to medium-high heat. Once hot, add a very light amount of oil (the beef will render off more fat so you don’t need much). Then, add half of the short ribs and sear until golden on each side, about 2 minutes per side. Remove from pot and repeat with the remaining short ribs, reducing the heat as needed if the pot is getting too hot. Set short ribs aside.
Saute Aromatics, Deglaze Pot:
Reduce heat to medium, add the chopped onion & season with kosher salt. Sauté, stirring often, for about 4-5 mintues. Then, add in the garlic and sauté for 1-2 more minutes. Deglaze the pan with balsamic vinegar, scraping up all the browned bits at the bottom of the pot. Pour in the pomegranate juice, beef broth and honey and stir.
Add Back the Short Ribs, Transfer to the Oven:
Next, add the seared short ribs back into the pot, making sure that they’re mostly submerged. If you’re using a larger/wider dutch oven, you may need to add a bit more broth. Nestle in the thyme, cinnamon stick and bay leaf. Increase the heat to bring it up to a boil. Once boiling, cover the pot with a lid and transfer to the preheated oven for about 2.5 hours, or until fork tender.
Boil Potatoes & Cauliflower:
When the short ribs are almost done cooking, add the chopped potato & cauliflower florets to a large pot and cover with water. Bring up to a boil. Once boiling, season heavily with kosher salt, and reduce the temp to a more gentle boil, about medium heat. Cook until fork tender, about 12-15 minutes.
Drain & Dry out the Potatoes & Cauliflower:
Drain off the water, and return the potatoes & cauliflower to the pot over medium heat. Cook for 2 minutes — this helps dry them out even more so the mash isn’t too runny.
Blend Potatoes & Cauliflower:
Next, transfer potatoes & cauliflower to a food processor along with the butter, milk, and kosher salt & black pepper to taste. Blend until smooth, adding more butter/milk as needed.
Discard Solids, Skim off Fat:
Once the short ribs are done braising, remove them from the pot. Then, strain & discard all the solids. Skim off excess fat on the surface of the braising liquid, or use a fat separator if you have it.
Reduce Braising Liquid:
Return the braising liquid to the dutch oven and bring it up to a gentle boil, about medium heat. Continue to let it boil and reduce until it has thickened and coats the back of a spoon, about 7-8 minutes.
Plate, Garnish & Enjoy:
Finally, serve the pomegranate braised boneless short ribs over a bed of potato & cauliflower mash, then pour on some of the reduced sauce and garnish with pomegranate seeds. Enjoy!
Slow Cooker Method for Pomegranate Braised Boneless Short Ribs:
Interested in making this in a slow cooker instead? Here are my suggestions. If your slow cooker has a sear/sauté setting, use that to sear each side of the boneless short ribs as listed in step #1 of the recipe below. If not, you can sear it in a dutch oven, or skip this step entirely (although not recommended) and simply add all of the ingredients to the slow cooker.
Also, if your slow cooker is really wide, you may need more beef broth and/or pomegranate juice to ensure that the beef is at least halfway submerged, or more. Cook on low for 8 hours, or until the beef is super tender. Use the sear/sauté setting to reduce the remaining liquid, or transfer it to a dutch oven.
If you have an Instant Pot Rio Mini, or any other Instant Pot model with a slow cook feature, you can also use that for these braised boneless short ribs. Follow the recipe as written, but slow cook on high for about 7 hours, or until the beef is fork tender.
Substitution FAQS:
- Can I use chuck roast instead? Yes! Boneless short ribs come from the chuck flap area whereas chuck roast comes from the center of the shoulder. Chuck roast can sometimes be a bit leaner, but will still work perfectly in this recipe! You can substitute an equal amount of chuck roast, and follow the recipe as written.
- Can I use bone-in short ribs instead? Bone-in meats always yield an even more flavorful result, they’re just more expensive. So if you want to splurge, you can certainly substitute about 3.5-4 lbs of bone-in short ribs.
- Can I make the potato & cauliflower mash dairy free? Totally! Just substitute your favorite vegan butter and a rich & creamy (unflavored) non-dairy milk.
How Should I Store Leftovers?
I recommend storing the leftover pomegranate braised boneless short ribs in a container with the reduced braising liquid. Just allow it to cool down first, then transfer to the fridge for up to 4 days. As the braising liquid cools, some fat may solidify on top, which you can skim off before re-heating. The potato & cauliflower mash is best stored in a separate airtight container in the fridge for 3-4 days.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Slow Cooked Meat Recipes?
Pomegranate Braised Boneless Short Ribs
Equipment
- paper towels
- dutch oven
- spatula
- fat separator (optional)
- large pot
- colander
Ingredients
For the Pomegranate Braised Boneless Short Ribs:
- avocado oil or olive oil
- 2.5 lbs boneless beef short ribs cut into about 7 large chunks
- kosher salt to taste
- 1 large yellow onion cut into large chunks
- 6 garlic cloves peeled & smashed
- ½ cup balsamic vinegar
- 1.5 cups pomegranate juice
- 1 cup beef broth (or stock, bone broth)
- 1 tbsp honey
- 3 sprigs of fresh thyme
- 1 cinnamon stick (optional)
- 1 bay leaf
For the Potato & Cauliflower Mash:
- 1 lb yellow or gold potatoes peeled & cut into large chunks
- ½ lb cauliflower florets
- 2-3 tbsp unsalted butter
- â…“ cup milk (2% or higher recommended)
- kosher salt & black pepper to taste
For Garnish:
- pomegranate seeds
Instructions
- First, preheat your oven to 325F. Then, use a paper towel to pat the short ribs dry. Season generously with kosher salt all over. Bring a dutch oven to medium-high heat. Once hot, add a very light amount of oil (the beef will render off more fat so you don't need much). Then, add half of the short ribs and sear until golden on each side, about 2 minutes per side. Remove from pot and repeat with the remaining short ribs, reducing the heat as needed if the pot is getting too hot. Set short ribs aside.avocado oil, 2.5 lbs boneless beef short ribs, kosher salt
- Reduce heat to medium, add the chopped onion & season with kosher salt. Sauté, stirring often, for about 4-5 mintues. Then, add in the garlic and sauté for 1-2 more minutes. Deglaze the pan with balsamic vinegar, scraping up all the browned bits at the bottom of the pot. Add in the pomegranate juice, beef broth and honey and stir.1 large yellow onion, 6 garlic cloves, ½ cup balsamic vinegar, 1.5 cups pomegranate juice, 1 cup beef broth, 1 tbsp honey
- Add the seared short ribs back into the pot, making sure that they're mostly submerged. If you're using a larger/wider dutch oven, you may need to add a bit more broth. Nestle in the thyme, cinnamon stick and bay leaf. Increase the heat to bring it up to a boil. Once boiling, cover the pot with a lid and transfer to the preheated oven for about 2.5 hours, or until fork tender.3 sprigs of fresh thyme, 1 cinnamon stick, 1 bay leaf
- When the short ribs are almost done cooking, add the chopped potato & cauliflower florets to a large pot and cover with water. Bring up to a boil. Once boiling, season heavily with kosher salt, and reduce the temp to a more gentle boil, about medium heat. Cook until fork tender, about 12-15 minutes.1 lb yellow or gold potatoes, ½ lb cauliflower florets
- Drain off the water, and return the potatoes & cauliflower to the pot over medium heat. Cook for 2 minutes — this helps dry them out even more so the mash isn't too runny.
- Transfer potatoes & cauliflower to a food processor along with the butter, milk, and kosher salt & black pepper to taste. Blend until smooth, adding more butter/milk as needed.2-3 tbsp unsalted butter, â…“ cup milk, kosher salt & black pepper
- Once the short ribs are done braising, remove them from the pot. Then, strain & discard all the solids. Skim off excess fat on the surface of the braising liquid, or use a fat separator if you have it.
- Return the braising liquid to the dutch oven and bring it up to a gentle boil, about medium heat. Continue to let it boil and reduce until it has thickened and coats the back of a spoon, about 7-8 minutes.
- Serve the pomegranate braised short ribs over a bed of potato & cauliflower mash, then pour on some of the reduced sauce and garnish with pomegranate seeds. Enjoy!pomegranate seeds
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.