Go Back
+ servings
Print Recipe
4.06 from 17 votes

Crockpot Sweet and Sour Pomegranate Short Ribs with Creamy Mascarpone Polenta

This meal is so flavorful. Like OMG sooo sweet and a little sour with a touch of spice!
Prep Time20 mins
Cook Time8 hrs 25 mins
Total Time8 hrs 45 mins
Course: Main Course
Cuisine: American
Keyword: polenta, short ribs
Servings: 6 Servings
Calories: 619kcal
Author: halfbakedharvest


  • 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/]

Creamy Mascarpone Polenta

  • 2 cups chicken broth
  • 2 cups milk
  • 1 cup polenta I used Bob's Red Mill
  • 4 ounces mascarpone cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-4 tablespoons butter your preference


  • 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.


Serving: 4g | Calories: 619kcal | Carbohydrates: 58g | Protein: 40g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 134mg | Sodium: 552mg | Potassium: 1204mg | Fiber: 4g | Sugar: 30g | Vitamin A: 7675IU | Vitamin C: 14.4mg | Calcium: 185mg | Iron: 5mg