Crockpot Short Ribs with Pomegranate Molasses
Recipe courtesy of Shannon Sarna | The Nosher Total Time: 6 hours 30 minutes Yield: Serves 4-6Ingredients3½ lb bone-in short ribs½ tsp cinnamon¼ tsp dried coriander½ tsp sweet paprikapinch red pepper flakes1 tsp salt½ tsp pepperolive oil1 onion, diced3 garlic cloves, minced3 ribs of celery, diced1 heaping Tbsp tomato paste1½ cups chicken, beef or veal stock1½ cups red wine3 Tbsp soy sauce⅓ cup pomegranate molasses + extra for servingfresh parsley (optional)pomegranate arils (optional)InstructionsMix together the cinnamon, coriander, paprika, red pepper flakes, salt and pepper in a small bowl.Place the short ribs on a large plate and rub the spice mix all over the ribs, covering all sides. Allow to sit in the fridge covered in plastic wrap a few hours if you have the time.Heat a few Tbsp olive oil in a large pan over medium-high heat. Sear the short ribs on all sides until brown. You will want to do this in batches depending on how many ribs you make.When all the ribs have been seared, place them into the bottom of your slow cooker.Drain off all oil in pan, except for around 2-3 Tbsp. Add onion and celery to the pan and sauté until translucent, about 4-6 minutes. Add garlic and continue to cook. After a few minutes, add 1 heaping Tbsp tomato paste and cook until the tomato has incorporated into the vegetables.Add the cooked vegetables to the slow cooker with the stock, wine, soy sauce and pomegranate molasses. Set your slow cooker for 6 hours on high and allow to cook, ensuring the short ribs are completely covered with liquid.When short ribs are finished cooking, garnish an extra drizzle of pomegranate molasses, fresh chopped parsley and pomegranate seeds, if desired.Prep Time: 30 minutesCook Time: 6 hours More
