Recipe provided by Shannon Sarna | The Nosher
- Total Time: 6 hours 30 minutes
- Yield: Serves 4-6
Ingredients
UNITS US M
- 3½ lb bone-in short ribs
- ½ tsp cinnamon
- ¼ tsp dried coriander
- ½ tsp sweet paprika
- a pinch of red pepper flakes
- 1 tsp salt
- ½ tsp black pepper
- olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 3 ribs of celery, diced
- 1 heaping tbsp tomato paste
- 1½ cups chicken, beef, or veal stock
- 1½ cups red wine
- 3 tbsp soy sauce
- ⅓ cup pomegranate molasses + extra for serving
- fresh parsley (optional)
- pomegranate arils (optional)
Instructions
- In a small bowl, combine cinnamon, coriander, paprika, red pepper flakes, salt, and pepper.
- On a large plate, season the short ribs with the spice mixture, ensuring all sides are coated. If possible, let them rest in the fridge covered with plastic wrap for a few hours.
- In a large skillet, heat a few tablespoons of olive oil over medium-high heat and sear the short ribs on all sides until browned, working in batches as necessary.
- Once all the ribs are browned, place them at the bottom of your slow cooker.
- Remove excess oil from the pan, leaving about 2-3 tablespoons. Add the diced onion and celery to the same pan and cook until they become translucent, roughly 4-6 minutes. Then, add the minced garlic and continue to sauté. After a couple of minutes, incorporate the tomato paste and cook until it melds with the vegetables.
- Transfer the sautéed vegetables to the slow cooker, then add the stock, wine, soy sauce, and pomegranate molasses. Set the slow cooker to high and cook for 6 hours, ensuring the ribs are fully submerged in the liquid.
- Once the short ribs are done, serve with an additional drizzle of pomegranate molasses, and garnish with fresh parsley and pomegranate seeds if desired.
- Prep Time: 30 minutes
- Cook Time: 6 hours
