Crockpot Sweet and Sour Pomegranate Short Ribs with Creamy Polenta
There’s something undeniably comforting about a warming bowl of short ribs, especially when they’re cooked to tender perfection in a rich, sweet, and sour sauce. This Crockpot Sweet and Sour Pomegranate Short Ribs with Creamy Polenta recipe is not only delicious but also incredibly easy to prepare. With the slow cooker doing most of the work, you can enjoy the enticing aroma wafting through your kitchen while you go about your day. Topped with fresh pomegranate arils, this dish is as visually stunning as it is flavorful. Grab your apron, and let’s dive into this culinary adventure!
Why You’ll Love This Recipe
– **Effortless Cooking**: With the convenience of a crockpot, you can set it and forget it while your meal simmers to perfection.
– **Rich Flavor Profile**: The balance of sweet and tangy from the pomegranate juice and brown sugar creates a mouthwatering sauce.
– **Versatile Meal**: Serve it as a cozy dinner or impress guests at your next gathering.
– **Creamy Comfort**: Paired with the velvety polenta, this dish becomes a hearty meal that warms the soul.
Ingredient Breakdown
- 3 pounds beef short ribs (or more if the ribs do not look meaty): The star of the dish, providing rich flavor and tenderness.
- 2 tablespoons olive oil: For searing the ribs and adding depth to the flavor.
- Good pinch of salt and pepper: Essential for seasoning the meat.
- 1 large onion, sliced very thin: Adds sweetness and aromatics.
- 4 cloves garlic, minced or grated: Enhances the flavor profile with a warm, savory note.
- 4 carrots, chopped: Offers sweetness and a nice bite; peel if desired.
- 1/4 cup + 2 tablespoons brown sugar, divided: Balances the acidity of the pomegranate juice.
- 1 1/2 cups pomegranate juice: The star ingredient, providing a fruity tang.
- 1/3 cup soy sauce: Adds umami and depth to the sauce.
- 1 tablespoon fresh thyme: Infuses the dish with an herbal note.
- 1 tablespoon fresh rosemary: Complements the thyme with its aromatic flavor.
- 1/4 teaspoon cayenne pepper: Adds a hint of heat.
- 1/4 cup fresh parsley: For garnish and freshness.
- The arils from one pomegranate: For garnish, adding color and a burst of flavor; check out how to deseed a pomegranate.
- 2 cups chicken broth: Provides moisture and flavor to the cooking process.
- 2 cups milk: Enriches the polenta, giving it a creamy texture.
- 1 cup polenta (I used Bob’s Red Mill): The perfect base for soaking up the sauce.
- 4 ounces mascarpone cheese: Adds a luxurious creaminess to the polenta.
- 1/4 teaspoon salt: For seasoning the polenta.
- 1/4 teaspoon pepper: For an extra hint of flavor.
- 2-4 tablespoons butter: For richness in the polenta; adjust according to your preference.
Kitchen Gear Checklist
- Crockpot: The essential kitchen tool for this recipe.
- Skillet: For searing the short ribs to lock in flavor.
- Cutting board and knife: For chopping vegetables.
- Measuring cups and spoons: For accurate ingredient measurements.
- Whisk: For stirring the polenta and ensuring a smooth texture.
- Serving spoon: For plating the delicious short ribs and polenta.
Crockpot Sweet and Sour Pomegranate Short Ribs with Creamy Polenta: How It’s Done
Step 1: Sear the Short Ribs
Begin by seasoning the short ribs generously with salt and pepper. In a skillet over medium-high heat, add the olive oil. Once hot, sear the short ribs on all sides until they develop a nice brown crust, about 3-4 minutes per side. This step enhances the flavor and gives the dish a beautiful color.
Step 2: Prepare the Vegetables
In the same skillet, add the sliced onions and chopped carrots. Sauté for about 5 minutes until they begin to soften. Add the minced garlic and cook for another minute until fragrant.
Step 3: Combine Ingredients in the Crockpot
Transfer the seared short ribs and sautéed vegetables to the crockpot. In a bowl, mix together the pomegranate juice, soy sauce, the 1/4 cup of brown sugar, thyme, rosemary, and cayenne pepper. Pour this mixture over the short ribs and vegetables. Add the chicken broth and give everything a gentle stir to combine.
Step 4: Slow Cook
Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours. The short ribs should be fork-tender and infused with the sweet and sour sauce.
Step 5: Make the Creamy Polenta
About 30 minutes before the short ribs are done cooking, bring 2 cups of milk and 2 cups of water to a simmer in a saucepan. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce the heat to low and cook for about 20 minutes, stirring frequently. Once the polenta is thick and creamy, stir in the mascarpone cheese, salt, pepper, and butter until melted and combined.
Step 6: Serve and Garnish
Once the short ribs are done, carefully remove them from the crockpot. Serve the creamy polenta in bowls, topped with the short ribs and a generous spoonful of the sweet and sour sauce. Garnish with fresh parsley and pomegranate arils for a pop of color and flavor.
Quick Replacement Ideas
- Use beef broth instead of chicken broth for a richer flavor.
- Swap out the mascarpone cheese for cream cheese or Greek yogurt for a lighter option.
- If you don’t have pomegranate juice, cranberry juice can work as a substitute.
- For a gluten-free version, use tamari instead of soy sauce.
Behind-the-Scenes Notes
This recipe is a fantastic way to make use of tougher cuts of beef, as the slow cooking process breaks down the connective tissues, resulting in tender, juicy meat. The pomegranate juice not only adds a unique flavor but also provides a vibrant color that elevates the dish visually. Don’t hesitate to customize the seasonings and ingredients based on your preferences; cooking is all about making it your own!
Leftovers & Meal Prep
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making the dish even more delicious the next day! You can easily reheat the short ribs and polenta in the microwave or on the stovetop. For meal prep, consider portioning the short ribs and polenta into individual containers for quick lunches or dinners throughout the week.
Ask the Chef
Can I use a different type of meat?
Absolutely! You can use beef chuck, pork ribs, or even chicken thighs if you prefer. Just adjust the cooking time accordingly based on the meat used.
How can I make this dish spicier?
You can increase the cayenne pepper or add some red pepper flakes. For a fresh kick, try adding sliced jalapeños or a dash of hot sauce when serving.
Can I make this recipe ahead of time?
Yes! You can prepare everything the night before, sear the ribs, and then add all the ingredients to the crockpot in the morning. It will be ready for dinner!
What can I serve with this dish?
This dish pairs wonderfully with a side of roasted vegetables, a fresh salad, or some crusty bread to soak up the delicious sauce.
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The Last Word
This Crockpot Sweet and Sour Pomegranate Short Ribs with Creamy Polenta is a show-stopping dish that’s perfect for any occasion. With its rich flavors and comforting texture, it will quickly become a favorite in your household. The effortless preparation and the slow cooker magic allow you to enjoy the process of cooking without being tied to the kitchen. So, gather your ingredients, fire up your crockpot, and let the deliciousness unfold. Happy cooking!
Crockpot Sweet and Sour Pomegranate Short Ribs with Creamy Polenta
Ingredients
Equipment
Method
- Begin by seasoning the short ribs generously with salt and pepper. In a skillet over medium-high heat, add the olive oil. Once hot, sear the short ribs on all sides until they develop a nice brown crust, about 3-4 minutes per side.
- In the same skillet, add the sliced onions and chopped carrots. Sauté for about 5 minutes until they begin to soften. Add the minced garlic and cook for another minute until fragrant.
- Transfer the seared short ribs and sautéed vegetables to the crockpot. In a bowl, mix together the pomegranate juice, soy sauce, the 1/4 cup of brown sugar, thyme, rosemary, and cayenne pepper. Pour this mixture over the short ribs and vegetables. Add the chicken broth and give everything a gentle stir to combine.
- Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours. The short ribs should be fork-tender and infused with the sweet and sour sauce.
- About 30 minutes before the short ribs are done cooking, bring 2 cups of milk and 2 cups of water to a simmer in a saucepan. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce the heat to low and cook for about 20 minutes, stirring frequently.
- Once the polenta is thick and creamy, stir in the mascarpone cheese, salt, pepper, and butter until melted and combined.
- Once the short ribs are done, carefully remove them from the crockpot. Serve the creamy polenta in bowls, topped with the short ribs and a generous spoonful of the sweet and sour sauce. Garnish with fresh parsley and pomegranate arils.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The flavors will continue to develop, making the dish even more delicious the next day!
- You can easily reheat the short ribs and polenta in the microwave or on the stovetop.
