Easy Pomegranate-Braised Short Ribs with Sweet Potato Mash
This easy recipe features tender short ribs braised in a flavorful pomegranate sauce, paired with creamy sweet potato mash. A perfect all-in-one dinner, it combines rich, savory, and slightly sweet flavors for a hearty and comforting meal.
Equipment
- Slow cooker
- Large skillet
Ingredients
For the Short Ribs:
- 2 tablespoons extra-virgin olive oil
- 5 pounds beef short ribs
- Kosher salt and freshly ground pepper to taste
- 1 medium yellow onion thinly sliced
- 2 shallots thinly sliced
- 1 tablespoon honey
- 1 ½ cups pomegranate juice
- 1 1-inch piece of fresh ginger peeled and grated
- 2 sprigs fresh thyme plus 1 tablespoon chopped fresh thyme
For the Sweet Potato Mash:
- 3 medium sweet potatoes
- 4 tablespoons salted butter
- Kosher salt and freshly ground pepper to taste
- Seeds from 1 pomegranate for garnish
Instructions
- Brown the Short Ribs: Heat the olive oil in a skillet over high heat. Season the short ribs generously with salt and pepper. Sear each side until browned, about 3 minutes per side. Transfer the browned ribs to the slow cooker.
- Prepare the Base: Arrange the onion and shallots evenly in the slow cooker around the short ribs. Drizzle honey over everything. Pour in the pomegranate juice, sprinkle in the grated ginger, and add the sprigs of thyme. Prick the sweet potatoes with a fork and place them on top of the meat.
- Cook the Dish: Cover the slow cooker with its lid and cook on low for 7–8 hours or on high for 5–6 hours. The short ribs should become tender and easy to pull apart, and the sweet potatoes should soften completely.
- Remove and Cool the Potatoes: Once the cooking time is up, take out the sweet potatoes and let them cool enough to handle. If desired, skim off any fat from the surface of the cooking liquid in the slow cooker.
- Brown the Butter: In a small pan, melt the butter over medium heat. Allow it to cook until it turns golden brown and gives off a nutty aroma, about 3 to 5 minutes. Stir in the chopped thyme, then remove from heat.
- Make the Sweet Potato Mash: Peel the sweet potatoes (optional) and place them in a large mixing bowl. Mash them thoroughly with the browned butter, adjusting the seasoning with salt and pepper to taste.
- Assemble the Dish: Serve the mashed sweet potatoes on plates, placing the short ribs on top. Spoon the pomegranate sauce from the slow cooker over the ribs and garnish each plate with pomegranate seeds.
- Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to three days.
Notes
- For a spicier flavor, add a pinch of chili flakes to the pomegranate sauce.
- Use bone-in short ribs for maximum flavor.
- This dish pairs well with a crisp green salad or roasted Brussels sprouts for added texture and freshness.
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