Pomegranate-Braised Short Ribs on Creamy Mash
Rich, fall-apart beef short ribs slow-braised in a glossy pomegranate and red wine sauce, served over a cloud of buttery mashed potatoes and finished with fresh herbs. Deep, sweet-tart flavors and melt-in-the-mouth meat make this a perfect winter or holiday main.
Ingredients (paragraph style)
Bone-in beef short ribs seasoned generously with salt and black pepper, seared in a little olive oil until deeply browned. A base of diced onion and garlic softened in the same pot, then deglazed with pomegranate juice and a splash of red wine (or extra stock if you prefer no alcohol). Beef stock, a spoonful of tomato paste, a bay leaf, a sprig or two of thyme or rosemary, and a little brown sugar or honey to balance the acidity. For serving, smooth mashed potatoes made with floury potatoes, butter, warm milk or cream, salt and pepper, plus a handful of chopped fresh parsley for sprinkling over the finished dish.
Method (short & clear)
Pat the short ribs dry, season well, and sear them on all sides in hot oil until dark and caramelized, then set aside. In the same pot, gently cook the onion until soft and golden, adding the garlic for the last minute. Stir in tomato paste and let it toast briefly, then pour in pomegranate juice and red wine, scraping up all the browned bits from the bottom. Add beef stock, bay leaf, thyme or rosemary, a small spoon of brown sugar or honey, and return the short ribs to the pot so they sit snugly in the liquid. Cover and braise gently in a low oven (about 160–170°C / 320–340°F) for 2½–3 hours, turning once or twice, until the meat is very tender and almost falling off the bone.
While the ribs finish, boil peeled potato chunks in salted water until soft, then drain and mash with butter, warm milk or cream, salt and pepper until smooth and creamy. When the ribs are done, lift them out and keep warm, then simmer the braising liquid on the stove to reduce to a glossy sauce, skimming excess fat if needed and adjusting seasoning. To serve, spread a generous spoonful of mashed potatoes in a shallow bowl, nestle a short rib on top, and spoon over plenty of pomegranate gravy. Finish with chopped parsley and serve immediately.