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.
You may want to save this recipe to your personal recipe box. After creating your account, simply click ‘Save Recipe‘ below. It will then be saved in your personal recipe box for you to access at any time. You can save any of my recipes using the same procedure. You can then easily create meal plans and grocery list from your recipe box.
See all my time-saving slow cooker recipes.
Hungry for more?