Ingredients
1 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon pepper1/4 teaspoon ground corianderDash crushed red pepper flakes8 bone-in beef short ribs (about 4 pounds)2 tablespoons safflower oil1 medium onion, chopped3 garlic cloves, minced1 tablespoon tomato paste1-1/2 cups dry red wine or pomegranate juice1-1/2 cups chicken or beef stock1/3 cup pomegranate molasses3 tablespoons soy sauce, optional Minced fresh parsley and pomegranate seeds
Preparation
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 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.
