August 25, 2022

Pomegranate-glazed Miami-cut Short Ribs

Recipe: Cory Vitiello

“The key with these ribs is to get them nice and thick — up to a half-inch thick — not those paper-thin ones you’ll see at markets. They keep their integrity and chewiness and have a wonderfully unctuous, beefy flavour. They’re great for grilling because, after marinating, they just need a quick side-side and you’ve got a beautiful platter of blistered, charred meat.” – Cory Vitiello



  • ⅓ cup brown sugar
  • ⅓ cup pomegranate molasses
  • 1 tsp smoked paprika
  • 1 clove garlic, grated
  • 1 tbsp apple cider vinegar
  • ⅔ cup ketchup
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1 tsp black pepper


  • 3 lbs. (4 portions) bone-in Miami-cut short ribs (.” thick per portion)
  • Handful fresh pomegranate seeds, thinly sliced scallion and toasted sesame seeds, for garnish


Yield: Serves 4

Make Glaze and Marinate Ribs

  1. In large bowl, combine brown sugar, pomegranate molasses, paprika, garlic, vinegar, ketchup, Dijon mustard, Worcestershire sauce, salt and pepper, and mix to combine. Add short ribs and massage to coat.
  2. Marinate in fridge for 2 to 3 hours, or overnight.

Grill Ribs

  1. Preheat grill to medium-high, or approximately 400F.
  2. Cook over high heat for about 3 minutes per side, brushing excess marinade back over meat as it grills. You’re looking for a nice char on both sides and a sticky, caramelized exterior.
  3. Remove from grill, platter and garnish with handful of pomegranate seeds, sliced scallion and toasted sesame seeds.
Author: Alice Lawlor

Maya Visnyei


Food styling David Grenier

Prop styling Stacey Smithers