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Making braised short ribs in the crockpot is so easy—Rach shares her recipe.
Try pairing with her Creamy Sage Polenta to round out the meal.
Place the short ribs, salt, pepper, flour and spices in a large mixing bowl then place a lage piece of plastic wrap over the top and give it a good shake to dust and season the ribs.
In a large skillet over medium high heat, brown short ribs on all sides, about 2 minutes per side, until brown. Brown in batches to avoid overcrowding the pan.
Place the onions, celery and carrots down on the bottom of the slow cooker then place the browned short ribs on top of the veggies. Pour the beef stock and pomegranate juice into the slow cooker and add the bay leaf and beets. Put a lid on the pot and cook for 6 hours on high, 8 on low.
Dress the watercress with lemon juice, the remaining tablespoon of EVOO, salt and pepper.
To serve, ladle some polenta into a shallow bowl. Place 3 pieces of short rib and some of the braised veggies and beets on top. Ladle some of the gravy over top of everything. Garnish each serving with some of the dressed watercress and pomegranate seeds, if using.