Recipe provided by Shannon Sarna | The Nosher
- Total Time:6 hours 30 minutes
- Yield:Serves 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, chopped
- 3 cloves of garlic, minced
- 3 stalks of celery, chopped
- 1 heaping Tbsp tomato paste
- 1½ cups chicken, beef, or veal stock
- 1½ cups red wine
- 3 Tbsp soy sauce
- ⅓ cup pomegranate molasses + more for serving
- fresh parsley (optional)
- pomegranate seeds (optional)
Instructions
- Combine cinnamon, coriander, paprika, red pepper flakes, salt, and pepper in a small bowl.
- Place the short ribs on a large plate and apply the spice mixture evenly over them. If possible, cover with plastic wrap and let marinate in the refrigerator for several hours.
- In a large skillet, heat a few tablespoons of olive oil over medium-high heat. Brown the short ribs on all sides, working in batches if necessary.
- Once all ribs are seared, transfer them to the bottom of a slow cooker.
- Remove excess oil from the skillet, leaving about 2-3 tablespoons. Add chopped onion and celery, sautéing for 4-6 minutes until softened. Stir in minced garlic, cooking for an additional few minutes. Mix in the tomato paste and continue cooking until it melds with the vegetables.
- Add 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 cooked, serve the short ribs drizzled with additional pomegranate molasses, garnished with chopped parsley and pomegranate seeds, if desired.
- Prep Time:30 minutes
- Cook Time:6 hours
