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Pomegranate Short Ribs

I like drizzling the short rib's pomegranate molasses sauce on top of simple roasted vegetables. It’s a bit tangy and a bit sweet, and adds a nice depth of flavor to sweet and savory dishes alike. Pomegranate molasses can be found in Whole Foods, in specialty food stores or online. —Shannon Sarna, South Orange, New Jersey
  • Total Time
    Prep: 25 min. + chilling Cook: 6 hours
  • Makes
    8 servings

Ingredients

  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground coriander
  • Dash crushed red pepper flakes
  • 8 bone-in beef short ribs (about 4 pounds)
  • 2 tablespoons safflower oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1-1/2 cups chicken or beef stock
  • 1-1/2 cups dry red wine or pomegranate juice
  • 3 tablespoons soy sauce, optional
  • 1/3 cup pomegranate molasses
  • Minced fresh parsley and pomegranate seeds

Directions

  • Combine the first 5 ingredients; rub over ribs. Refrigerate, covered, at least 2 hours. In a large skillet, heat oil over medium heat. Brown ribs on all sides in batches. Transfer to a 5-qt. slow cooker. Discard drippings, reserving 2 tablespoons. Add onion to drippings; cook and stir over medium-high heat until tender, 8-10 minutes. Add garlic and tomato paste; cook 1 minute longer.
  • Add wine to pan; increase heat to medium-high. Cook 10 minutes until slightly thickened, stirring to loosen browned bits from pan. Transfer to slow cooker. Add stock, molasses and, if desired, soy sauce, making sure ribs are fully submerged in liquid. Cook, covered, on low 6-8 hours, until ribs are tender. Serve ribs with parsley and pomegranate seeds.
Nutrition Facts
1 short rib: 267 calories, 14g fat (5g saturated fat), 55mg cholesterol, 428mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 19g protein.

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