Red Wine Pomegranate Slow Cooker Short Ribs

Red Wine Pomegranate Slow Cooker Short Ribs
Seriously, these are too good and too easy not to make!

Red Wine Pomegranate Slow Cooker Short Ribs

It’s Slow Cooker Week enter to win a Ninja Slow Cooker

Hubs and I finally had a date night. It was the first time we had been out without the boys in months. I had the inspiration for these slow cooker short ribs after visiting a local restaurant that night. They had a Short Rib recipe as an appetizer that they served with blue cheese polenta. Hubs doesn’t like blue cheese so I knew that wouldn’t work. He loved the short ribs so that’s what I wanted to focus on.

I actually have another short rib recipe that is cooked in the oven. It’s crazy good, but I wanted something I could fix and forget so I tried using the slow cooker. I worked like a charm!

Red Wine Pomegranate Slow Cooker Short Ribs

Red Wine Pomegranate Slow Cooker Short Ribs are tender and succulent. This is an easy recipe that yields a hearty, rich dinner.

Usually, I don’t use two cooking methods when cooking in a slow cooker. I used to kind of laugh when it was done. With that being said, I browned the meat in a Dutch oven to caramelize the outside before transferring it to the slow cooker this time. My whole purpose for using a slow cooker was to have a hands-off experience and, quite honestly, my kids are driving me nuts keeping me busy this summer. I don’t have time to baby-sit a three-hour dinner!

How to sear meat - To get a rich brown crust on meat, you need to brown it in a hot pan. Searing caramelizes the sugars and browns the proteins present in meat. It results in more appealing color and richer flavor.

    1. You can sear all kids of meat. I usually sear meat that is tougher and requires a long cook time.
    2. Allow the meat to sit out at room temperature for a while before searing. This allows it to relax and the moisture be reabsorbed into the meat.
    3. Season the meat with salt and pepper, this sticks to the meat and flavors the crust.
    4. If you have marinated or brined the meat, do not add salt before searing.
    5. If you marinade had sugar in it be careful when searing. The sugar burns quickly.
    6. Make sure when searing to use a very hot pan. If the pan is cool, the meat can stick and tear.
    7. If you’re usually a fatty cut of meat, like a roast or short ribs, you don’t need to add oil to the pan. However, if you’re using a leaner cut, like pork roast or loin, you need to add 1 to 2 tablespoons of vegetable oil to the pan before searing
    8. The method for adding oil will be: get your pan hot then add the oil. Once the oil ripples immediately add the meat before the oil begins to smoke.

After browning the meat, I simply added the meat to the slow cooker where I had already added the other ingredients. I set the temperature on low and let it cook for 7 hours. It was perfect when Hubs got home!

Red Wine Pomegranate Slow Cooker Short Ribs fb

I like to serve short ribs with polenta, slow cooker cheese grits or mashed potatoes.

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Red Wine Pomegranate Slow Cooker Short Ribs

51

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours

Yield: 4 servings

Ingredients

  • 3 pounds beef short ribs
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive or vegetable oil
  • 1 large onion, cut into quarters
  • 4 cloves garlic, minced
  • 4 tablespoons brown sugar
  • 1 and 1/2 cup pomegranate juice
  • 1 cup red wine
  • 1/3 cup beef stock
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1/4 teaspoon ground red pepper

Instructions

  • Heat a heavy bottom pot or Dutch oven on medium high heat.
  • Sprinkle short ribs with salt and pepper and 2 tablespoons brown sugar
  • Once the pan is hot, add the oil. When the oil is hot, add the short ribs.
  • Sear meat on every side. It may take 1 minute per side.
  • Meanwhile, add onion, garlic, 2 tablespoons brown sugar, pomegranate juice, red wine, beef stock, thyme, rosemary, and red pepper to slow cooker.
  • Remove short ribs from pan and place in slow cooker.
  • Cook on low 7 to 8 hours or high 4 to 5 hours. Time will depend on size of rib and how many you have in pan. Test with a fork. I like them to be falling off the bone.

Notes

I like thicken the sauce. This is optional. To thicken remove the ribs when done, add 1 tablespoon cornstarch to 1/4 cup cold water and stir to dissolve. Add to slow cooker. Turn slow cooker on high and remove lid. Allow to simmer for 30 to 45 minutes or until desired thickness.

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula

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  2. This looks fantastic Paula! I am always looking for new ideas for slow cooker meals and love the flavors in here! Pinning :)

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  4. This looks absolutely amazing!! So heavenly! Thanks for participating in our #Foodie Fridays linky party!!! I got you as one of my faves in my weekly round up!!!

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  8. OH ,,,my gosh what a beautiful picture !!
    I’ve got to make these ribs soon….I’m drooling
    thanks

  9. What can I use instead of red wine, more beef stock? Family doesn’t drink so we never have wine on hand!

  10. Just a quick question on the recipe: What exactly is ’4 tablespoons cup’ brown sugar? Is this 4T or 4T plus 1 cup? I’m thinking it’s just 4T, but I want to make sure I have all of the ingredients correct before I make this. Thank you!

    • oh geez, sorry about that, sometimes I look at a recipe for so long, I can’t see the errors. It is 4 tablespoons. I corrected it in the recipe. Thanks for letting me know! Hope you enjoy it, Mary.