Smother me in pomegranate molasses
No like, honestly. I was about 13 the first time I had pomegranate molasses and I’ve never gotten over the bright and simple yet deep flavor that makes it what it is. Back then my favorite thing to do with it (and the quickest option for the needy tastebuds of a 13 year old…) was to pour a small bit into sparkling water and make the most delicious flavored water–it stirred into the water easily, like it just wanted it to work out. Bless you, pomegranate molasses. Bless you.
Heading over to the savory side…
In this recipe, the traditional Middle Eastern ingredient stars as the main flavor burst for a very hands-off Instant Pot batch of short ribs. As a very small nod to a culinary sister of pomegranate, the short ribs are served over a carrot (!) and potato mash. However you go about plating these, let the flavors play! If we’re not at least marginally excited about our food, I very much believe that we won’t soak up the full range of nutrients. So let’s let our mouths water, shall we? It’s good for us.
Instant Pot Pomegranate Molasses Short Ribs
Ingredients
- 1 tablespoon butter or coconut oil coconut oil if AIP
- 2 lbs short ribs cut in half if needed
- 1 teaspoon sea salt sprinkled on ribs
- 1/2 teaspoon black pepper AIP: omit
- 1 inch knob of fresh ginger grated
- 2 large garlic cloves grated
- 1/4 cup pomegranate molasses SCD: use SCD-legal
- 1/4 cup apple cider vinegar
- 1/2 cup bone broth
Instructions
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Set the Instant Pot to its saute function, melt the butter, salt the ribs and then sear the ribs in two batches, for about 2-3 minutes each per side or until golden brown.
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While the ribs are sautéing, combine the black pepper, fresh grated ginger, grated garlic, pomegranate molasses, apple cider vinegar and bone broth in a bowl and whisk to combine. Set aside.
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Once all ribs have browned, take them out of the Instant Pot. Quickly add in the pomegranate molasses slurry, using a wooden spoon to gently work some of the browned bits left in the bottom of the Instant Pot into the sauce.
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Place the ribs back into the Instant Pot, nestling them into the sauce.
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Place the lid on the Instant Pot, making sure it’s set to “seal”. Pressure cook the short ribs for 45 minutes, then allow to vent naturally (natural release) for 20 minutes after.
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Release any remaining pressure, take the lid off and remove the short ribs with tongs and transfer to a bowl. Turn the Instant Pot back on to its saute function, and allow the sauce to boil and reduce by 50% percent, or until syrupy, about 10 minutes.
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Coat the short ribs in the sauce and then plate!
Recipe Notes
Serve with Carrot Potato Mash!
Isabel
ABSOLUTELY DELICIOUS! I LOVE THIS RECIPE. IS THERE A WAY TO TWEAK IT FOR BACK RIBS?
Lucia Hawley
So happy to hear that!! Thanks for writing in. I am unsure how best to tweak this recipe for back ribs!
Erin
Hi Lucia, Have you ever tried this in a tradi slow cooker? And if so, any how-to tips?
Erin
Sorry…that was sup to say TRADITIONAL!
Lucia Hawley
I haven’t made these in a standard slow cooker, but I would give them about 9-10 hours on low or 4-5 hours on high and see how that goes 🙂 You’d want to saute them first still, like the recipe indicates, just in a separate pan on the stovetop, then transfer to the slow cooker. And same for when they’re done, you can transfer the sauce to a pan on the stovetop for it to cook gently and reduce. Let me know when you cook them–they’re SO GOOD!
Erin
AhhmaZIng! Thanks for the tips! Followed them and all came out Fantastic, though i do think 8 hours on low was enough with my Crock poT – they vary so widely and mine runs hot! That sauce though! I’m a total fan! Tangy, but not bitter. For anyone curious, i used Sadef POMEGRANATE Molasses!
Lucia Hawley
Woohoo! So happy it’s such a hit 🙂 make my week knowing you love them!!
Nicole
Hi there! Ive been drooling over tHis recipe for over a yEar since i saw it on a post of lily nichols! WouLd i folLow the same timing if i up the short ribS to 3-4 lbs?
Lucia Hawley
So glad you found this one through Lily! She’s a great resource. Yes, follow the same timing for 3-4 lbs.
Nicole
THank you for the reply, will do! Would doubling all the liquids be appropriate as well? (pom molasses, bone brothand ACV?)
Lucia Hawley
Yep! I would double the recipe, so definitely double all ingredients. The only time you’d want to increase the cooking time in the instant pot is if you were cooking a larger singular cut of meat (not the case in this scenario), or if the meat were frozen and needed more time to get cooked all the way through.