Braised Short Ribs with Pomegranate Molasses Jus on Sweet Potato Mash

Braised Short Ribs with Pomegranate Molasses Jus on Sweet Potato Mash

These mouth-watering braised short ribs are cooked over several hours and served with a dense, fruity jus made from pomegranate molasses. Creamy mashed potatoes are the perfect bed for the tender, falling-apart ribs.


For the ribs:

  • 1 Tablespoon olive oil
  • 3 lbs boneless beef short ribs
  • ½ cup flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 Tablespoons Worcestershire sauce
  • ¼ cup pomegranate molasses plus 2 Tablespoons reserved
  • ¼ cup apple juice
  • 1 cup beef stock
  • 2 Tablespoons pomegranate seeds*

For the sweet potato mash:

  • 3 lbs. sweet potatoes (about 3-4 medium), peeled and cut into 1" cubes
  • 2 small or 1 medium garlic clove, grated
  • ¼ cup sour cream
  • 2 Tablespoons butter
  • Fresh ground black pepper
  • 1 teaspoon kosher salt
  • ¼ cup finely chopped flat-leaf parsley for garnish


For the short ribs:

Preheat the oven to 225°. In a bowl, whisk together the flour, salt, and pepper. In another bowl, whisk together the Worcestershire, pomegranate molasses, apple juice, and beef stock.

Heat 1 Tablespoon olive oil in a large, oven-safe pot with a tight fitting lid. Toss short ribs with the flour mix, coating on all sides. Once oil is glistening, add ribs and sear on all sides until golden brown, about 1 minute per side. Avoid crowding the pan by cooking in batches if necessary, adding oil as necessary. Once seared, add pomegranate mixture to the pan (along with any ribs that you've removed if cooking in batches). Cover the pot and place in oven. Allow to braise for 6 hours.

Remove short ribs to a plate and cover with foil to keep warm. Create the sauce by boiling the remaining juices in the pan with the 2 Tablespoons reserved pomegranate molasses until reduced and thickened into a glistening sauce. This should yield about 1 cup. If the sauce is too greasy, run through a degreaser.

For the sweet potato mash:

30 minutes before the ribs are done, place the cubed sweet potatoes in a large saucepan with enough water to cover by about 1". Bring to a boil over medium-high heat then reduce heat and simmer, uncovered, until the potatoes are tender, about 9 to 12 minutes.

Drain well, then return the potatoes to the pot with the grated garlic, sour cream, and butter. Mash to your desired consistency. Season to taste with salt and pepper.

To serve, spoon a portion of the mash onto a plate with a swirl to create trails for the pomegranate jus. Dip the short ribs in the jus to glaze then place 1-2 atop the plated mash then garnish with parsley and pomegranate seeds.


*If fresh pomegranate seeds are not available, frozen ones will work just fine.