Pomegranate-Braised Short Ribs
- 5 tablespoons vegetable oil, divided
- 4 pounds bone-in beef short ribs, cut into 3-inch pieces (8 to 12)
- Salt and pepper
- 1 large yellow onion, cut into wedges
- 3 cloves garlic, smashed and peeled
- 10 sprigs thyme
- 1/4 cup all-purpose flour
- 3 cups pomegranate juice
- 1 cup dry red wine, such as Merlot
- 1/2 cup pomegranate seeds, for serving
- Produce
- Garlic (3 cloves)
- Pomegranate, juice (3 cups)
- Pomegranate seeds (1/2 cup)
- Thyme (10 sprigs)
- Yellow onion, large wedges (1)
- Meat
- Beef short ribs, bone-in (4 pounds)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Salt and pepper (1)
- Vegetable oil (5 tablespoons)
- Beer, Wine & Liquor
- Red wine, dry (1 cup)
Preparation
Read recipe preparation on marthastewart.com
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Published December 25, 2012 (1 month ago).
57 people saved this recipe.
