Beef Braised in Pomegranate Juice and Red Wine
The best romantic dinner for two! Tasty and original! With this recipe you’ll get gorgeous meat with little effort. Pomegranate juice and wine will tenderize even the toughest pieces and give the beef juiciness and a unique aroma. It’s also convenient to cook for holidays for a big group.
Updated : 13 January, 2026
Easy
About 30 min.
Ingredients
1 kilograms
Beef ribs
250 milliliters
Pomegranate juice
150 milliliters
Red wine
1
Onion
3
Garlic
3 tablespoon
Vegetable oil
2 tablespoon
Wheat flour
1
Laurel leaf
1 teaspoon
Dried rosemary
0.25 teaspoon
Ground pepper mix
1 grams
Chili pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make juicy, tender beef braised in pomegranate juice with wine? Prepare the necessary ingredients. Besides beef ribs, you can use bone-in neck meat or bone-in shank. You can replace dried rosemary with 1–2 sprigs of fresh. If you like, you can also add ready-made spice blends for beef or ribs.
Step 2
Rinse the meat, pat it dry very well with paper towels, and cut into large portion pieces. If you don’t dry the meat properly, water droplets will “shoot” when they hit hot oil, and you’ll have to clean the stove and surrounding walls.
Step 3
Peel the onion and cut it into 4 parts.
Step 4
Rinse the garlic cloves and, without peeling, crush them with the flat side of a knife.
Step 5
Salt the beef, coat it on all sides in flour, and shake off the excess. Too much flour can burn in the pan and the meat will get unattractive black specks. To distribute the flour and spices evenly, I usually use a plastic bag.
Step 6
Heat 2 Tbsp vegetable oil in a skillet and, in small batches, sear the meat over high heat until golden brown. Transfer the seared beef to a plate.
Step 7
Heat the remaining oil in the skillet, add the onion, and sauté until translucent.
Step 8
Add the garlic cloves and dried rosemary and fry for 2-3 minutes more.
Step 9
Pour in the pomegranate juice and red wine, add the remaining spices, and stir. Bring to a boil, taste, and add more salt if needed.
Step 10
Transfer the meat to a baking dish.
Step 11
Pour the pomegranate-wine sauce over the seared meat.
Step 12
Cover the dish with a lid or seal tightly with foil and braise in a preheated oven at 170°C (338°F) for about 2 hours.
Step 13
Place the finished meat on a platter and cover with foil so it doesn’t cool. Strain the sauce through a sieve and serve it with the meat. If desired, thicken the sauce: whisk in 1/2 tsp flour or cornstarch and simmer over low heat until thickened.
Step 14
Drizzle the beef with sauce and serve, sprinkling with pomegranate seeds and herbs. Enjoy!
Author note
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