Recipe provided by Shannon Sarna | The Nosher
- Total Duration:6 hours 30 minutes
- Servings:4-6 portions
Ingredients
- 3½ lbs bone-in short ribs
- ½ tsp ground cinnamon
- ¼ tsp ground coriander
- ½ tsp sweet paprika
- Pinch of red pepper flakes
- 1 tsp kosher salt
- ½ tsp black pepper
- Olive oil for sautéing
- 1 onion, chopped
- 3 cloves of garlic, minced
- 3 stalks of celery, chopped
- 1 heaping tablespoon of tomato paste
- 1½ cups chicken, beef, or veal stock
- 1½ cups red wine
- 3 tablespoons soy sauce
- ⅓ cup pomegranate molasses + additional for serving
- Fresh parsley, chopped (optional)
- Pomegranate arils (optional)
Directions
- In a small bowl, combine the cinnamon, coriander, paprika, red pepper flakes, salt, and pepper.
- On a large plate, rub the spice mixture over all sides of the short ribs. If possible, cover with plastic wrap and refrigerate for a few hours to let the flavors meld.
- In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Sear the short ribs until browned on all sides, doing this in batches if necessary.
- Transfer the seared ribs to the bottom of your slow cooker.
- Remove excess oil from the skillet, leaving about 2-3 tablespoons. Add the chopped onion and celery, sautéing until the onion is translucent, around 4-6 minutes. Add the minced garlic and continue cooking for another few minutes. Stir in the tomato paste and cook until it’s well mixed with the vegetables.
- Transfer the sautéed vegetables to the slow cooker along with the stock, red wine, soy sauce, and pomegranate molasses. Set the slow cooker to high for 6 hours, ensuring the ribs are fully submerged in the liquid.
- Once cooked, finish with a drizzle of extra pomegranate molasses, a sprinkle of fresh parsley, and pomegranate seeds, if desired.
- Preparation Time:30 minutes
- Cooking Time:6 hours
