Crockpot short ribs with pomegranate molasses

Crockpot short ribs with pomegranate molasses

Yield: 6 servings


3 1/2 pounds short ribs on the bone

1/2 teaspoon cinnamon

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1/4 teaspoon dried coriander

1/2 teaspoon sweet paprika

Pinch red pepper flakes

1 or 2 teaspoons salt

1/2 teaspoon pepper

Olive oil

1 onion, diced

3 garlic cloves, minced

3 ribs of celery, diced

1 heaping tablespoon tomato paste

1 1/2 cups chicken, beef or veal stock

1 1/2 cups red wine

3 tablespoons soy sauce

1/3 cup pomegranate molasses, plus extra for serving

Fresh parsley (optional)

Pomegranate seeds (optional)


Mix 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 tablespoons of 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 or 3 tablespoons. Add onion and celery to the pan and sauté until translucent, about 4 to 6 minutes. Add garlic and continue to cook. After a few minutes, add 1 heaping tablespoon 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.