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Delicious Crockpot Sweet and Sour Pomegranate Short Ribs with Creamy Polenta photo

Crockpot Sweet and Sour Pomegranate Short Ribs with Creamy Polenta

This Crockpot Sweet and Sour Pomegranate Short Ribs with Creamy Polenta is a flavor-packed delight! Tender short ribs simmered in a rich, sweet, and sour sauce.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Short Ribs:
  • 3 pounds beef short ribs (or more if the ribs do not look meaty)
  • 2 tablespoons olive oil
  • Good pinch salt
  • Good pinch pepper
  • 1 large onion sliced very thin
  • 4 cloves garlic minced or grated
  • 4 carrots chopped; peel if desired
  • 1/4 cup brown sugar divided
  • 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 for garnish
  • 1 arils from one pomegranate for garnish
  • 2 cups chicken broth
For the Creamy Polenta:
  • 2 cups milk
  • 1 cup polenta (I used Bob's Red Mill)
  • 4 ounces mascarpone cheese
  • 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

Equipment

  • Crockpot
  • Skillet
  • Cutting board and knife
  • Measuring cups and spoons
  • Whisk
  • Serving spoon

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Once the polenta is thick and creamy, stir in the mascarpone cheese, salt, pepper, and butter until melted and combined.
  7. 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.