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Red Wine Pomegranate Slow Cooker Short Ribs

Slow cooking short ribs brings out an intense flavor. Bonus? slow cooking means you don't have to stand over the stove for hours!
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4 servings
Author Paula Jones


  • 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


  • 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.


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