Pomegranate-Braised Short Ribs with Polenta

Ingredients

• 3.5 lb Bone-in beef short ribs (About 6 large ribs)
• Kosher salt (For seasoning ribs and broth; season generously and add a few generous pinches to the broth, plus more to taste for polenta)
• Ground black pepper (For seasoning the ribs generously)
• 2 tbsp Olive oil (For searing; remove excess after searing, leaving about 1 tablespoon in the pot)
• 1 Yellow onion (Small, diced (about 1 cup))
• 4 Carrots (Large, diced (about 2 cups))
• 3 Celery stalks (Diced (about 1 ½ cups))
• 5 Garlic cloves (Minced)
• 3 tbsp Tomato paste
• 2 tbsp Tapioca flour (Alternatively use arrowroot starch; cornstarch can also be substituted)
• 4 cups Low-sodium beef broth
• 0.75 cup Pomegranate juice (Can substitute 3 tablespoons pure maple syrup and 3 tablespoons coconut aminos)
• 3 Fresh rosemary sprigs
• 3 Fresh thyme sprigs
• 2 Bay leaves
• Pomegranate arils (Optional, for serving)
• 2 cups Milk of choice (Use unsweetened, unflavored non-dairy milk for a dairy-free option)
• 1 cup Stone-ground yellow-corn instant polenta (If package directions give different instructions or timing, follow those for best results; can substitute mashed potatoes)
• 1.5 cups Water (For the polenta; up to an additional ½ cup may be added gradually if needed to thin it)

Steps

1. 1

   Preheat the oven to 325°F (about 163°C). Pat the short ribs dry with a paper towel, then season generously on all sides with kosher salt and ground black pepper. Set them aside on a plate.

2. 2

   Heat the olive oil in a 6-quart Dutch oven or large, heavy ovenproof pot with a lid over medium heat until shimmering.

3. 3

   Working in batches so the pot is not crowded, carefully add the short ribs. Cook for 3–5 minutes per side, until golden brown and crispy; transfer the ribs to a large plate. Crowding can make the ribs steam instead of caramelize.

4. 4

   Carefully ladle off excess oil, leaving about 1 tablespoon in the pot.

5. 5

   Add the diced onion, carrots, and celery. Cook, stirring often, for 10–12 minutes, until the onion is translucent and beginning to caramelize.

6. 6

   Add the minced garlic and cook, stirring frequently, for 1–2 minutes.

7. 7

   Stir in the tomato paste and tapioca flour until absorbed.

8. 8

   Pour in the beef broth and pomegranate juice and mix well. Season with a few generous pinches of salt.

9. 9

   Return the short ribs to the pot. Arrange the rosemary, thyme, and bay leaves on top of the meat.

10. 10

    Cover the pot and transfer it to the oven. Bake for about 2½ hours, until the meat is tender and falling off the bone.

11. 11

    After 2½ hours, remove the lid and continue cooking for another 30 minutes.

12. 12

    Prepare the polenta shortly before serving. In a medium saucepan with a lid, combine the milk and 1½ cups water. Bring to a gentle boil over medium heat.

13. 13

    Slowly whisk in the polenta until incorporated. Cook, whisking often, for 3–5 minutes, until thickened. If it becomes too thick to whisk, gradually add up to ½ cup more water to thin it.

14. 14

    Cover the saucepan, remove it from the heat, and let the polenta steam for 5–7 minutes, until thickened. Season with kosher salt to taste.

15. 15

    When the short ribs are done, discard the rosemary, thyme, and bay leaves.

16. 16

    Divide the polenta among 6 plates. Top each serving with a short rib and some sauce and vegetables. Sprinkle with pomegranate arils if desired. Serve each rib whole, or remove the meat from the bones before serving and discard the bones.

Notes

Short ribs need the full low-and-slow cooking time to become melt-in-your-mouth tender; removing the lid for the final 30 minutes helps the edges roast and caramelize. For storage, refrigerate the short ribs and polenta separately in sealed containers for up to 4 days, or freeze for up to 3 months. If refrigerated, scoop off and discard hardened fat before reheating. Reheat refrigerated portions in the microwave for about 2 minutes, or covered in a saucepan over low heat for about 10 minutes, stirring occasionally. Thaw frozen portions in the refrigerator for at least 8 hours, then microwave in 30-second increments or reheat on the stovetop. Slow-cooker option: follow the recipe through adding the broth and pomegranate juice, then transfer to a 6-quart slow cooker and cook covered on low for 8 hours or high for 5 hours, until tender and falling off the bone. You may skip searing and add everything to the slow cooker. The source does not specify exact amounts for salt, pepper, optional pomegranate arils, or optional extra thinning water.

Nutrition per serving

• main
• fall
• gluten-free
• dairy-free option
• braised
• oven-cooked
• comfort food
• make-ahead