Ingredients
Units
Scale
- 3½ lb bone-in short ribs
- ½ tsp cinnamon
- ¼ tsp dried coriander
- ½ tsp sweet paprika
- pinch red pepper flakes
- 1 tsp salt
- ½ tsp pepper
- olive oil
- 1 onion, diced
- 3 garlic cloves, 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
- 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 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 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Rosh Hashanah