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Pomegranate molasses short ribs over oats

Wow your guests this holiday season with Chef Joe Friday’s pomegranate molasses with short ribs on a bed of locally grown, Ontario oats. It will definitely be a crowd-pleaser.

Yield: 4 servings

Prep time: 15 Minutes

Cook time: 3 Hours


Pomegranate Molasses Short Ribs

  • 1 tbsp high-heat oil
  • 3 lbs beef short ribs, boneless
  • ½ cup beef stock
  • ½ tsp salt
  • ½ tsp pepper
  • 1 ½ cups pomegranate juice
  • ¼ cup carrots
  • ¼ cup leeks
  • ¼ cup onions


  • 1 cup Ontario oats
  • 1 ½ cup beets stock
  • ¼ cup Parmesan


For the pomegranate molasses short ribs

  1. Heat a large oven-safe pot (that has a lid!) over medium-high heat. Add 1 tablespoon of oil.
  2. Place the beef short ribs in the pot and sear on all sides until golden brown.
  3. Add carrots, leeks and onions. You can do this in batches if necessary and add a touch more oil if needed. 
  4. Add pomegranate juice mixture. Cover the pot and stick it in the oven. Braise for 2 1/2 to 3 hours.
  5. After 3 hours, the ribs should be tender and falling apart. You can garnish them with some pomegranate arils if you’d like! I love to serve these with Ontario oats. 

For Ontario oats:

  1. In a pot on medium heat, add oats and beets stock. Cook for 5 minutes on a medium boil. 
  2. Add Parmesan once stir and set aside. 

For serving: 

  1. Add the oats to the bottom of the plate and top with pomegranate molasses short ribs.