Blood Orange & Pomegranate Braised Short Ribs
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When the weather gets cold in Franklin, there’s nothing cozier than a slow-braised dinner that fills the house with warmth and comfort. These Blood Orange & Pomegranate Braised Short Ribs bring a bright, unexpected twist to a classic winter dish — thanks to our Blood Orange Olive Oil and Pomegranate Balsamic.
The Blood Orange Olive Oil adds a gentle citrus glow that lifts the richness of the beef, while the Pomegranate Balsamic reduces into a deep, glossy sauce that feels both cozy and elegant. Paired with creamy mashed potatoes or soft polenta, this dish is the kind of meal you linger over, the kind that turns an ordinary night into something special.
If you’re hosting this season, this recipe is a show-stopper. And if you’re just cooking for the family, it’s one of those meals that makes everyone quietly happy at the table — no explanation needed.
Serve it with one of our boutique red wines from the shop, light a candle, and enjoy a bowl of pure winter comfort.
Blood Orange & Pomegranate Braised Short Ribs
Rated 5.0 stars by 1 users
Category
Main Courses
Cuisine
International
Author:
The Little Shop of Olive Oils
Servings
4
Prep Time
15 minutes
Cook Time
2-3 hours
I love this recipe because the Blood Orange Olive Oil and Pomegranate Balsamic bring a bright, unexpected twist to a classic comfort dish — the citrus lifts the richness, the balsamic adds a deep glossy finish, and the whole meal feels cozy, elegant, and absolutely perfect for a cold New England night.
Ingredients
-
2–3 Tbsp Blood Orange Olive Oil
- 3–4 lbs bone-in beef short ribs
- Salt & black pepper, to taste
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 cup red wine
- 1 ½ cups beef broth
-
¼ cup Pomegranate Balsamic
- 2 sprigs rosemary
- 4–5 sprigs thyme
- 1 bay leaf
- For Serving
- Mashed potatoes or creamy polenta
- Extra Pomegranate Balsamic for finishing
- Fresh thyme
Directions
- Preheat the oven to 325°F.
- Season the short ribs generously with salt and pepper.
- In a large Dutch oven, sear the ribs in Blood Orange Olive Oil until deeply browned on all sides. Remove and set aside.
- Add onions, carrots, and celery to the pot and sauté until softened. Stir in the garlic and tomato paste and cook 1–2 minutes.
- Deglaze with red wine, scraping up browned bits. Let it reduce by half.
- Add beef broth, Pomegranate Balsamic, rosemary, thyme, and bay leaf. Return the short ribs to the pot, making sure they sit snugly in the liquid.
- Cover and braise in the oven for 2.5–3 hours, until the meat is fork-tender.
- Remove the herbs and skim excess fat.
- Serve short ribs over mashed potatoes or polenta, spooning the sauce over the top.
- Finish with a drizzle of Pomegranate Balsamic and fresh thyme.