Pomegranate Braised Ribs by Vanessa Haberman|@platesandpetals


Delicious main course for Rosh Hashanah! 


Boneless Beef Ribs

Pomegranate molasses

Water/Vegetable broth

Spices: Paprika, Cumin, Smoked Paprika, Nutmeg, and Salt


Place boneless beef ribs in a baking dish. Sprinkle generously with paprika, cumin, smoked paprika, and a bit of nutmeg and salt. Drizzle with pomegranate molasses, about 2 tbsp. Pour water or unsalted vegetable broth over the side of the dish until it’s 2/3 of the way up the meat. Cover tightly and bake on 400 for 30 minutes, and then turn the heat to 350 for the remaining 1.5 hours of cook time. Ribs will be fork tender/ super soft when done. This can be done with bone in ribs as well, just increase cook time 30+ mins depending on the size of the ribs.


Vanessa Haberman is a recipe developer and food stylist. She loves using seasonal ingredients to create new and interesting dishes across different cuisines, with Mediterranean and Thai being favorites. Her cooking requires minimal prep, and utilizes fresh veggies and herbs to create a pop of flavor. You can follow along with her @platesandpetals where she shares the fabulous food she makes for her always busy table of family and friends!

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