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Pomegranate Braised Ribs


Pomegranate arils always remind me of rubies and the fact that they’re edible is just a plus in my book.  Though I’m strange and always crave ice cream in the Winter, I also enjoy a nice comforting stick-to-the-ribs sort of meal like this one.  It’s much easier than one would think as most of the time it spends is in the oven making itself all fall off the bone delicious.

5.0 from 8 reviews

Pomegranate Braised Ribs
Prep time

Cook time

Total time


Serves: 4 Servings

  • 2 lbs short ribs
  • Salt and pepper
  • 1 onion
  • 2 carrots
  • 4 cloves garlic
  • 2 tb butter
  • 2 c pomegranate juice
  • 2 c dry red wine
  • 2 bay leaves
  • optional: sprig of fresh thyme

  1. Set out your meat about 20 minutes before you use them.
  2. Rinse and pat each rib dry and dredge in flour, salt and pepper.
  3. In a hot pan slicked with oil, dredge each side to develop a golden brown crust.
  4. Set aside and in the same pan, soften your veggies with the butter. Dribble in a bit of wine to deglaze the pan.
  5. In a baking dish, combine everything together and bake for 3-3½ hours at 350 until the meat is fall off the bone tender.
  6. Serve with polenta/potatoes/rice

Some people “pre-game” before a night out.  I like to “pre-eat” before an actual dinner so I’m off to sneak another bowl before actual dinner.

Love & gluttony

Your Squishy Monster ^.~

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44 thoughts on “Pomegranate Braised Ribs

  • Jenn and Seth says:

    this sounds so wonderfully delicious – i just adore pomegranate!

  • Coffee and Crumpets says:

    What great timing! I have ribs defrosting in the fridge to cook tomorrow, I was going to do Asian style. What can I replace the wine with since we don’t do alcohol?

    Oh and I like ice cream in the winter too, had a huge bowl of Heath bar last night.


  • Monet says:

    Pomegranates are just beautiful…and I love that you paired them with ribs. Unique and brilliant! Thank you for sharing sweet friend. I’m nursing a bit of a cold, and this post warmed me right up. I hope you are having a happy end to your week!

  • jen laceda | tartine and apron strings says:

    I just made short ribs last night! Wish I saw this recipe earlier, ’cause I would have tried it. I defaulted to my good, ole’ reliable Malbec (or red wine)-braised slow cooker beef short ribs…Love pomegranates! They are great to eat and great as food props, too! Makes everything come alive!

  • Natalie says:

    droooool, this looks too tasty! I love a good rib recipe and the pom in this must make it SOO amazing.

  • Veronica says:

    They’ve always reminded me of rubies too, and they’re even faceted!

  • EasyKoreanFood says:

    Hello! I recently just started a youtube Korean food channel, EasyKoreanFood, where you can learn how to make fast and easy Korean food! It would mean the world to me if you took the time to check it out because I’m just starting out! Thanks!

  • Alyssa (Everyday Maven) says:

    I am a sucker for short ribs and this sounds really good. I would throw like 4 or 5 dried hot chiles in there so it’s hot and sweet. Yum!

  • Chef and Sommelier says:

    Hi Angela! Thanks for sharing this.

    I always like fork-tender short ribs through braising method. It retains the flavour of the meat and and the same time breaks down the protein to such soft texture. ANother method to achieve this is through sous-vide. Check it out too.

  • Lester. says:

    Angie you seem so Happy and extra vivacious today! Yes I had a great day thank you.

    Your ribs looks sooooo delicious!lOVE YOUR — USE OF pomegranate .They look so juicy and tender! Love the ingredients in your mashed potatoes Angie. Another must try! Thank you for sharing this recipe.



  • The Squishy Monster says:

    Very nice, Chef! I’ll definitely check it out =)

  • The Squishy Monster says:

    Oooh that does sound spectacular!!

  • The Squishy Monster says:

    aw thanks, Les!

  • Karen (Back Road Journal) says:

    Oh…my husband would love these!

  • The Squishy Monster says:

    It adds a nice subtle tartness/sweetness

  • The Squishy Monster says:

    Ribs have a magical way of making things feel alll right =)

  • The Squishy Monster says:

    They almost sparkle and they make me feel special =)

  • The Squishy Monster says:

    I don’t think that subbing it with more pom juice could hurt one bit =)

  • hui says:

    ooh, the braised ribs sound too tender-licious! ^^ what i’d do to have some with the mashed potatoes right now! i really must stop reading/watching food posts at night.. i must stop reading food posts at night.. i must st..!

  • AG says:

    I love your juicy ribs!

    I’d totally eat those for pre-dinner and dinner-dinner …post-dinner?!

    I’ve never tried ribs without bbq sauce,
    true story! I think

  • Cass @foodmyfriend says:

    It was only this morning that Tyler turned to me and said.. is that what pomegranate jewels are really called? We buy them in pre peeled packs now. ‘Jewels’ only

  • petit4chocolatier says:

    Did I read this correctly, 2 cups of wine? I love it already! Looks delicious

  • Norma Chang says:

    Great way to use pomegranate, we are expecting another winter storm this weekend and your short rib dish would be so comforting.
    Is the piano music in the background one of your recording?

  • Sammie says:

    Your ribs look really juicy and delicious! I’ve never thought of making ribs with pomegranate but it seems like a great idea! Gourmet style!

  • Barbara Bamber | justasmidgen says:

    I’ve never dusted my ribs with flour, that’s such a great idea.. it would make a bit of a roux as well? And wine and pomegranate.. what could be more lovely, well, a glass of merlot while it braises:) I love your video too!

  • Honey What's Cooking says:

    i’ve never used pomegranate in cooking, brilliantly used. And I love the red wine in this recipe too.

  • shuhan says:

    OMG thoseeee ribbbssssss. look absolutely yummy. and yes, to love and gluttony

  • The Squishy Monster says:

    One of my most favorite deadly sins, lol

  • The Squishy Monster says:

    Thank you! I love pom juice and try to have it around and figured it would make a lovely addition to some ribs.

  • The Squishy Monster says:

    It will help thicken the final sauce a bit but love that it seems to suck in all the moisture.

  • The Squishy Monster says:

    Thanks, Sammie!!

  • The Squishy Monster says:

    It’s pretty, huh? It’s not one of mine but definitely something I may look into learning to play =)

  • The Squishy Monster says:

    Right? *wink*

  • The Squishy Monster says:

    lol, love the randomness of y’all! =)

  • The Squishy Monster says:

    Yes to all of the above =)

  • The Squishy Monster says:

    You’re like me watching food shows exclusively at night before sleepy time =)

  • The Squishy Monster says:

    If you try them, definitely let me know how they came out =)

  • Amelia says:

    Hi dear, the ribs look awesome. Very interesting recipe, thanks for sharing this delicious recipe. You’re excellent! Nice video.

    Enjoy your weekend and indulge in eating, life is meaningless if we don’t enjoy all the wonderful food.

  • Amelia says:

    Hi dear, this ribs look awesome. Very interesting recipe, thanks for sharing. You’re excellent, nice video!

    Enjoy your weekend and indulge in eating. Life is meaningless if we don’t enjoy all the wonderful food.

  • The Squishy Monster says:

    Thank you! You are so right about that, my friend =)

  • Sandra's Easy Cooking says:

    Great video and interesting recipe. I love, love Pomegranates but I never thought of this. Looks and sounds delicious though. Thanks for sharing!

  • The Squishy Monster says:

    Thank YOU! =)

  • Paul Anthony Prince says:

    Poms are om-nom-noms!! Just finished off the last of my pomegranate vinaigrette last night, sooooooo delicious.

    Can’t wait to try out these ribs!

    Thanks for sharing.

    Less than three,

  • The Squishy Monster says:

    Thanks for the fab idea!!! I think I’ll whip something like that up for myself this weekend–genius!

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