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Pomegranate & Sumac Glazed Short Ribs


3 1/2 hours plus marinating time

Rich, sticky and sweet, these slow cooked beef short ribs are slow cooked in pomegranate molasses before caramelising under a hot grill or on the barbecue. Serve with roasted potatoes tossed in sumac and a citrusy slaw.

6 Farmdrop products in this recipe


Here’s how you do it

  1. Mix all the marinade ingredients, except the stock, add the ribs and coat well. Marinate overnight in a sealed container.
  2. Preheat the oven to 160℃/140℃ fan. Transfer the ribs and marinade to a roasting dish - you want them to be relatively snug but in a single layer. Pour the beef stock around the ribs and cover with foil.
  3. Cook for 3 hours until the meat is tender and falling off the bone. Remove the ribs from the dish and allow to cool and firm up a little.
  4. Pour the marinade into a small saucepan and reduce until thick and sticky. Brush the ribs all over with the sticky sauce and finish under a hot grill or on the barbecue to caramelise.


  • 1kg beef short ribs


  • 80ml pomegranate molasses
  • 50ml soy sauce
  • 30g brown sugar*
  • 50g honey*
  • 4 cloves of garlic, minced*
  • 2 tsps sumac
  • 2 tsps ground cumin

  • 400ml beef stock

*from the larder

Suitable for

  • Gluten free
  • Dairy free

What’s in this recipe


Organic Ground Cumin



Organic Beef Stock Cubes

6 Stock Cubes (66g)



Organic Tamari Soya Sauce - Gluten Free

1 Bottle (150ml)





1 Jar (70g)



Pomegranate Molasses

1 Bottle (250ml)