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Since I have started writing this blog I have tried a lot of new foods.
Short ribs are one of those foods.
Until recently, I had never made them, but I am pretty sure they are my new go to food. Basically, I have already made them twice in the last two weeks and no one has complained. They are just that good.
But you know what is not good? So not good that I honestly cannot stop thinking about how bad it was! Which means I have to tell you about it.
Yesterday I think I made one of the worst tasting things I have ever made. It was so bad I am still getting the shakes just thinking about it. I attempted to try to make lentil meatballs. And I did. They looked great, stayed together and really looked like a true meatball….
Ugh. They were terrible. So bland, so dry. Just awful
I know a lot of people have been really successful at making lentil meatballs, but I am not one of those people.
Never again. I just do not have the courage.
I make a lot food, and yeah I have fails, but by fails that normally only means not blog worthy. These were so bad that they went down the garbage disposal. Around here that means they were really really bad. I usually just use the mass amount of people we have running throughout our house as human garbage disposals, but trust me, I knew no one, not even a hard-core vegan would want one of these meatballs. I have no idea where I went wrong, but I went wrong big time.
Oh, and I promise to all the fourteen people who are spending three weeks with us over Christmas, I will stick to what I know and try hard not to mess up the tacos.
Although, now that I think about it, I messed those up real bad one time too. Think a whole recipe for homemade taco seasoning for one pound of ground chicken. Yeah, no one could choke those down either.
But anyway, this meal (thankfully) is good. Really, really good.
Thank God.
And easy.
Yipee!
This meal is so flavorful. Like OMG sooo sweet and a little sour with a touch of spice!
I mean, I did not even pile on any cheese. If you are a regular reader, or hang around our house at all, than you know it is a very rare occasion when cheese is not added to dinner. Plus, there was not a drip of hot sauce in sight! Again, hot sauce is pretty much a staple at the dinner table. They add it to everything around here. I know a lot of people might take this offensively, but my dad just really likes hot and saucy foods. Every night we will sit down for dinner and he’ll say, “where’s the sauce”?
I made risotto the other night and as soon as we sit down I hear, “there’s no sauce? Well, can I at least put hot sauce on it then”? Yeah, this is what I deal with every single day.
Point is, there was no extras added to this. Just some fresh pomegranate arils, that’s it.
The only bummer about this crockpot meal is that you kind of have to sear the meat before adding it to the crockpot. I think it really adds an extra layer of flavor, but if you’re really not into it you can just throw everything in there and go. Just make sure to cook the meat longer.
Oh, and there is creamy polenta. Creamy mascarpone (Italian cream cheese, and it is awesome!) polenta. It is totally fall comfort food at it’s best. You are going to love it.
Crockpot Sweet and Sour Pomegranate Short Ribs with Creamy Mascarpone Polenta
Servings: 6 Servings
Calories Per Serving: 750 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 pounds beef short ribs or more if the ribs do not look meaty
- 2 tablespoons olive oil
- good pinch of salt and pepper
- 1 large onion sliced very thin
- 4 cloves garlic minced or grated
- 4 carrots chopped (peel if desired)
- 1/4 cup + 2 tablespoons brown sugar divided
- 1 1/2 cups pomegranate juice
- 1/3 cup soy sauce
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1/4 teaspoon cayenne pepper
- 1/4 cup fresh parsley
- the arils from one pomegranate plus more for garnish, here is how to [deseed a pomegranate | https://www.halfbakedharvest.com/deseed-pomegranate-pictures/]
Instructions
- The night before or the morning of, heat a large heavy bottom skillet over medium high-heat and add the olive oil. Add the ribs to the skillet and sprinkle with salt, pepper and 2 tablespoons brown sugar. Sear the ribs on all sides for about 1 minute per side. Remove the ribs and place them in the crockpot bowl.
- To the bowl add the onion, garlic and carrots. Sprinkle the brown sugar over everything and then add the pomegranate juice, soy sauce, thyme, rosemary, cayenne and parsley. Sprinkle the pomegranate arils over top. Cover and cook for about 8 hours on low (5-6 on high), or until meat is falling off the bone. If you can, rotate short ribs once or twice during cooking. During the last 30 minutes of cooking remove the lid and crank the crockpot to high to let the sauce thicken up a bit.
- Meanwhile, make the polenta. Pour the chicken broth and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the mascarpone cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.
- Serve the ribs atop a bed of polenta and spoon the sauce overtop the ribs. Garnish with fresh pomegranate seeds.
Eat up.
I love your dishware, it’s beautiful!
Thank you!
I luv me some short ribs! Never thought to make them in the slow cooker! Brilliant!
Thanks Lauren!!
Wowow!! I totally do the same thing as your dad, adding hot sauce to everything. It used to offend my wife, but she understands by now. However, I’ve been in that exact same situation before, where before I know it I’ve eaten the whole thing before hot sauce! A miracle!! This looks so creamy and delicious. The melt in your mouth entree to end all melt in your mouth entrees. Yum!!
Haha!! Thanks so much, Todd!
Wow! This looks like my dream dinner.
Thanks Ashley!
Oh boy, oh boy, ohhhhhh boy! THIS IS ABSOLUTE PERFECTION, Tieghan!
Hehe! Thank you, Kelly!!
I just recently made short ribs for the first time and fell in love with them. It’s unbelievable how much flavor they have. This recipe is a winner. Pinned.
I know, right? They are so good! Thanks for pinning, Jennie!
I almost wanna dislike you for being sooooo good, LOL! Your taste is totally up my ally, I am ALWAYS excited to see what you make and I think I am making this! I never ever bought short ribs, I know they are fatty but ohhhhh soooo good! Thanks for this amazing recipe! So creative!
Awe!! Thank you, Sophia! I love your daily comments, they are always so nice! 🙂
I really hope you love this dish!
Oh girl, I love how adventurous you are in the kitchen! Trying new foods is by far one of my favorite parts about food bloging! These short ribs look absolutely perfect, and the creamy polenta? Hand it over, sister! 🙂
Thanks Julia!! The polenta with the ribs is so good!
These short ribs sound so good! I like the use of the pomegranate!
Thank you, Kevin!
This looks like a dish that I’d be licking the bowl on!
Thanks Ali!! You would love the pomegranates!
What an interesting combo. Can you believe I’ve never bought a pomegranate yet? Love the beautiful color it gives.
You need to have a pomegranate! Seriously!!
Wow, that dish looks like it came out of a restaurant, it’s beautiful! I bet the little pops of pomegranate give it a wonderful brightness. Mmm.
Thanks so much, Joanne!
I hear ya, I have fails quite often. They suck and then you make something like these short ribs and all is right again! My husband would go ga-ga if I made these for him. Looks fantastic Tieghan!
Thanks Caroline!! I feel like I have been having fail after fail these days! I need a good day tomorrow to make things all right again! LOL!
Thanks Again!
Yum Yum this looks delicious. Love the use of pomegranate. Next time you make it, if you can find pomegranate molasses or grenadine use that in the sugar. Makes ribs super sticky with a slight fruity note.
Oh such a good idea!!! Thanks Rochelle!
Oh girl, short ribs are the best. This looks so good. And the addition of pomegranate, yumm!
Thank you, Norma!