Recipe provided by Shannon Sarna | The Nosher
- Total Duration: 6 hours 30 minutes
- Servings: 4-6 people
Ingredients
UNITSUSM
- 3½ lb bone-in short ribs
- ½ tsp cinnamon
- ¼ tsp dried coriander
- ½ tsp sweet paprika
- pinch of red pepper flakes
- 1 tsp salt
- ½ tsp black pepper
- olive oil
- 1 diced onion
- 3 minced garlic cloves
- 3 diced celery ribs
- 1 heaping tablespoon tomato paste
- 1½ cups chicken, beef, or veal stock
- 1½ cups red wine
- 3 tablespoons soy sauce
- ⅓ cup pomegranate molasses + extra for serving
- fresh parsley (optional)
- pomegranate arils (optional)
Instructions
- Combine the cinnamon, coriander, paprika, red pepper flakes, salt, and pepper in a small mixing bowl.
- Place the short ribs on a large platter and rub the spice mixture thoroughly over each rib. If time permits, cover with plastic wrap and refrigerate for a few hours.
- In a large skillet, heat a few tablespoons of olive oil over medium-high heat. Sear the short ribs on all sides until they develop a brown crust, working in batches as necessary.
- Once all the short ribs have been browned, transfer them to the base of your slow cooker.
- Carefully drain most of the oil from the skillet except for about 2-3 tablespoons. Add the diced onions and celery to the pan and sauté until they turn translucent, approximately 4-6 minutes. Stir in the minced garlic and continue cooking. After a couple of minutes, add 1 heaping tablespoon of tomato paste and cook until it is well blended with the vegetables.
- Transfer the sautéed vegetables to the slow cooker and add the stock, red wine, soy sauce, and pomegranate molasses. Set the slow cooker to high for 6 hours, ensuring the short ribs are submerged in the liquid.
- After the cooking time is complete, serve with a drizzle of additional pomegranate molasses, fresh chopped parsley, and pomegranate seeds, if desired.
- Preparation Time: 30 minutes
- Cooking Time: 6 hours
