Braised Country-Style Short Ribs
You can also cook these ribs in standard barbecue sauce. Simply follow this recipe and add in the sauce, skipping step 3.
Serves: 8Hands-on: 30 minutesTotal: 3 hoursDifficulty: Easy
- 4 lbs. beef short ribs
- 2 Tbsp. vegetable oil
- 1 medium yellow onion, thickly sliced
- 1 cup pomegranate juice
- 2 sprigs rosemary
- 1 can (8 oz.) tomato sauce
- 1 cup cider vinegar
- 1 cup beef broth
- ¼ cup molasses
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. prepared mustard
- Preheat oven to 350°F. Place a Dutch oven over medium-high heat. Once it’s heated, add the beef ribs in batches. Don’t crowd them. Cook on each side for about 4 minutes. Remove from the pan and set aside.
- Add the vegetable oil and onion. Cover and steam for several minutes, stirring frequently. When translucent, remove and place on top of the ribs.
- Add the pomegranate juice and scrape to release the fond. Add the rosemary, tomatoes, vinegar, broth, molasses, Worcestershire sauce, and mustard. Stir till everything is well combined. Turn off the heat.
- Stir the ribs and the onions back into the sauce. Cook in the middle of the oven for 2–2½ hours. Remove the meat to a plate and keep warm. Let the sauce rest for several minutes until the fat floats to the top.
- Use a large spoon to scoop out as much fat as possible. If the sauce is runny, place it over a medium burner with the lid off and boil until it reduces. Place the ribs back into the sauce to warm and serve immediately.