Beef Braised in Pomegranate Juice and Wine

Cooking method

1. Step 1:

   

   How do you make juicy, tender beef braised in pomegranate juice and wine? Start by gathering your ingredients. Along with beef ribs, you can use bone-in neck or bone-in shank. You can swap the dried rosemary for 1–2 sprigs of fresh. If you like, add a ready-made spice blend for beef or ribs on top of the spices listed here.

2. Step 2:

   

   Rinse the meat, pat it thoroughly dry with paper towels, and cut it into large serving pieces. If the meat isn't dried well, the water droplets will spatter the moment they hit the hot oil, and you'll be left scrubbing the stove and the walls around it.

3. Step 3:

   

   Peel the onion and cut it into 4 wedges.

4. Step 4:

   

   Rinse the garlic cloves and, without peeling them, crush them with the flat side of a knife.

5. Step 5:

   

   Salt the beef, dredge it in flour on all sides, and shake off the excess. Too much flour can scorch in the pan and leave the meat covered in unsightly black specks. To coat the meat evenly with flour and spices, I usually toss it in a zip-top bag.

6. Step 6:

   

   Heat 2 tablespoons of vegetable oil in a skillet and sear the meat in small batches over high heat until golden brown. Transfer the seared beef to a plate.

7. Step 7:

   

   Heat the remaining oil in the skillet, add the onion, and sauté until translucent.

8. Step 8:

   

   Add the garlic cloves and dried rosemary to the onion and cook for another 2–3 minutes.

9. Step 9:

   

   Pour the pomegranate juice and red wine into the skillet, add the remaining spices, and stir. Bring to a boil, taste, and add more salt if needed.

10. Step 10:

    

    Transfer the meat to a baking dish.

11. Step 11:

    

    Pour the pomegranate-wine sauce over the seared meat.

12. Step 12:

    

    Cover the dish with a lid or seal it tightly with foil and braise in an oven preheated to 340°F (170°C) for about 2 hours.

13. Step 13:

    

    Transfer the finished meat to a platter and cover it with foil so it stays warm. Strain the sauce through a fine sieve and serve it with the meat. If you'd like a thicker sauce, whisk in 1/2 teaspoon of flour or cornstarch and simmer over low heat until thickened.

14. Step 14:

    

    Spoon the sauce over the beef and serve, garnished with pomegranate seeds and fresh herbs. Enjoy!