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
- 2 tablespoons safflower oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1-1/2 cups dry red wine or pomegranate juice
- 1-1/2 cups chicken or beef stock
- 1/3 cup pomegranate molasses
- 3 tablespoons soy sauce, optional
- 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 or 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 or until ribs are tender. Serve ribs with parsley and pomegranate seeds.
