Red Wine Pomegranate Slow Cooker Short Ribs
Seriously, these are too good and too easy not to make!
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 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.
- You can sear all kids of meat. I usually sear meat that is tougher and requires a long cook time.
- 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.
- Season the meat with salt and pepper, this sticks to the meat and flavors the crust.
- If you have marinated or brined the meat, do not add salt before searing.
- If you marinade had sugar in it be careful when searing. The sugar burns quickly.
- Make sure when searing to use a very hot pan. If the pan is cool, the meat can stick and tear.
- 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
- 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!
I like to serve short ribs with polenta, slow cooker cheese grits or mashed potatoes.
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