Halal Braised Short Ribs Recipe
This short ribs recipe features fall-off-the-bone beef in a luxurious, silk-smooth reduction. By substituting traditional wine with pomegranate and balsamic, we achieve gourmet depth—completely alcohol-free.
Equipment
- 1 Large heavy-bottomed Dutch oven
- 1 Tongs
- 1 Fine-mesh strainer
- 1 Sharp chef’s knife
Ingredients
Beef
- 5 lbs Halal-certified bone-in beef short ribs
Aromatics
- 2 pcs large onions diced
- 3 pcs carrots sliced
- 2 pcs celery stalks
Halal “Wine” Base
- 1.5 cups unsweetened pomegranate juice
- 2 tbsp balsamic vinegar
Liquid
- 3 cups high-quality beef stock
Flavor Boosters
- 4 cloves garlic smashed
- 2 tbsp tomato paste
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 bay leaves
Pantry Staples
- Kosher salt
- Freshly cracked black pepper
- 3 tbsp olive oil
Instructions
- Preparation: Preheat oven to 325°F (165°C). Pat ribs dry and season generously.
- Searing: Heat oil over medium-high. Sear ribs in batches, 2–3 minutes per side. Remove.
- Sautéing: Lower heat. Cook onions, carrots, celery (5–7 minutes). Add garlic and tomato paste; cook until paste turns brick red.
- Deglazing: Add pomegranate juice and balsamic mixture. Scrape up fond.
- Simmering: Return ribs. Add stock until halfway submerged. Add herbs and bay leaves.
- The Braise: Cover and cook 3–3.5 hours until fork-tender.
- The Finish: Remove ribs. Strain liquid. Reduce 10–15 minutes until glossy. Pour over ribs and serve.
Video
Notes
The richness comes from the slow-cooked short ribs and the flavorful pomegranate-balsamic reduction.
Fiber and natural sugars are provided by the vegetables and pomegranate juice.
Reduce calories by trimming excess fat before searing or pairing with lighter sides.
Note / Essential Equipment:
For the best "melt-off-the-bone" results, I recommend using a heavy-bottomed Enamel Cast Iron Dutch Oven. It distributes heat evenly and prevents the sauce from burning during the long braise. To achieve that professional, velvet-smooth gravy finish, you'll also want a Fine-Mesh Strainer to remove the aromatics before reducing the sauce.
Nutrition & Serving
Nutrition per Serving (Approx. 1/5 of Recipe)
| Nutrient | Amount |
|---|---|
| Calories | 620 kcal |
| Protein | 42 g |
| Fat | 42 g |
| Saturated Fat | 15 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
| Sugars | 6 g |
| Sodium | 560 mg |
Serving Suggestions
- Serve directly from the Dutch oven with a generous pour of the silky reduction sauce.
- Classic comfort pairing: enjoy with our velvety garlic mashed potatoes to soak up every drop of the sauce.
- For a fresh, crisp side: try our oven-roasted asparagus recipe to balance the richness of the beef.
- For a creative fusion or leftover makeover: shred the beef and serve it over our Turkish pasta recipe with yogurt; the tangy yogurt sauce beautifully complements the slow-cooked flavors.