Recipe shared by Shannon Sarna | The Nosher
- Overall Duration:6 hours 30 minutes
- Servings:4-6
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 onion, diced
- 3 cloves garlic, minced
- 3 celery stalks, diced
- 1 heaping tablespoon tomato paste
- 1½ cups chicken, beef, or veal stock
- 1½ cups red wine
- 3 tablespoons soy sauce
- â…“ cup pomegranate molasses + additional for serving
- fresh parsley (optional)
- pomegranate arils (optional)
Instructions
- Combine cinnamon, coriander, paprika, red pepper flakes, salt, and pepper in a small bowl.
- Lay the short ribs on a large plate and massage the spice mixture into the ribs, ensuring all sides are coated. If possible, cover with plastic wrap and refrigerate for a few hours.
- In a large skillet over medium-high heat, heat a few tablespoons of olive oil. Sear the short ribs until they are browned on all sides, working in batches if necessary.
- Once all the ribs are browned, transfer them to the bottom of your slow cooker.
- Pour off most of the oil from the pan, leaving about 2-3 tablespoons. Add the diced onion and celery, sautéing until they soften, approximately 4-6 minutes. Stir in the garlic and cook for a few more minutes. Then, add the tomato paste and continue cooking until it melds with the vegetables.
- Transfer the sautéed vegetables to the slow cooker, along with the stock, wine, soy sauce, and pomegranate molasses. Set the slow cooker to high for 6 hours, ensuring the short ribs are submerged in the liquid.
- Once the cooking time is complete, drizzle with extra pomegranate molasses, and garnish with chopped fresh parsley and pomegranate seeds, if desired.
- Preparation Time:30 minutes
- Cooking Time:6 hours
