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Succulent and Sweet Short Ribs

This easy dinner recipe is sure to impress your family.

Updated June 01, 2021
Succulent and Sweet Short Ribs
Succulent and Sweet Short Ribs
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This rib recipe is definitely going to make your taste buds rejoice. These Succulent and Sweet Short Ribs really gives you the best of both worlds with their sweet and savory flavors. This is a great way to switch up your typical dinner recipe, and will definitely not disappoint whoever is eating it. Plus, this short ribs recipe is a great meal for a special dinner date where you can really impress your significant other with your amazing kitchen cooking skills!

Cooking Time3 hr 45 min


Total Timeunder 4 hours

One Pot MealYes


  • 4 pounds beef short ribs
  • 1/4 cup all-purpose flower
  • 2 tablespoons vegetable oil
  • 2 cups pomegranate juice
  • 2 cups beef broth
  • 2 tablespoons ketchup
  • 1/4 cup honey
  • 1 tablespoon rosemary, chopped
  • 1 tablespoon thyme, chopped
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt


  1. Rinse short ribs off with water, then pat them dry.

  2. Season all sides with salt and pepper.

  3. Dredge the short ribs in flour and shake off excess.

  4. Heat 2 tablespoons vegetable oil in large Dutch oven or other large bottomed pan that has an oven safe lid.

  5. Sear the short ribs on all sides.

  6. Add the beef broth, pomegranate juice, ketchup, honey, rosemary, thyme, paprika, onion powder, garlic powder, black pepper, and salt to the pan.

  7. Mix to combine.

  8. Cover with a lid and braise at 350 degrees F for 2 and 1/2 to 3 hours.

  9. Remove lid and cook another 30 to 45 minutes.

  10. Serve hot with risotto, mashed potatoes, or grits.

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Flower for flour. When I see a mistake in a recipe, I wonder if there are other mistakes that can affect the outcome.

Oh my goodness, I can only imagine how juicy and flavorful these ribs are! But for me, I'm thinking a nice cheesy baked mac n' cheese to go alongside this deliciousness... and if you were to take some boneless ribs and cut them into chunks this recipe would make the perfect decadent appetizer for the holidays.

These ribs look delicious. I have made short ribs before with various marinades but cooked over a grill. I like the way these are cooked long and slow and would love to try that. I prefer short ribs to baby back ribs as they are more succulent. I am also keen to try the pomegranate juice. I think that will have an interesting taste.

I have yet to make short ribs and I'm really eager to try them. My daughter has a recipe for slow cooker ones that look good. How many pounds would I need for four people? Also in this recipe, could the pomegranate juice be substituted for something else. I find pomegranate is a migraine trigger for me. I'm thinking of trying these for the fourth of July. Thanks for your help.

I normally like to cook short ribs in the grill with a homemade spicy barbeque sauce, but in the winter months, especially when you live in a northern climate like me, this isn't always practical! Braising them in this method can be done year round. The flour on the outside helps to seal in the juices and the flavor, and they become beautifully tender and moist. The pomegranate juice is such an interesting ingredient used, but it adds a nice little bit of acidity to kind of cut through the richness of the meat.

Lip smackingly delicious! The combination of ingredients makes for a great overall taste and we all loved it. Our youngest even wanted to know when we would be having it again while he was still eating, lol! It was a lovely hot day today so we just had a lovely salad fresh from the garden but I am sure it would definitely go well with mash or risotto as the recipe suggests.


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