Beef ribs are slow-cooked with fresh cranberries, onions, and mushrooms in a luxurious pomegranate sauce. Serve this tender beef over mashed potatoes, polenta, or roasted vegetables for a truly heavenly meal. It’s a simple slow cooker recipe that’s fancy enough for guests or any holiday meal and yet simple enough for a weeknight dinner recipe.
- 2 pounds boneless beef ribs
- Kosher salt
- olive oil
- 10 ounces cipollini onions (or pearl onions), root, stem, and peel removed
- 5 garlic cloves, peeled and coarsely chopped
- 1 can (14 oz.) fire-roasted crushed tomatoes
- 1 cup pomegranate juice
- 1/4 cup balsamic vinegar
- 2 tablespoons agave
- 1/2 cup fresh cranberries (or golden raisins)
- 1 tablespoon Herbes de Provence (or Italian seasoning)
- 1 pound crimini mushrooms, rinsed and quartered
- Turn on your slow cooker to LOW.
- Season the boneless beef ribs with Kosher salt on all sides.
- Heat a large skillet with olive oil over medium-high heat. Add the ribs and sear each side for 1-2 minutes, just until each side is browned. Remove the beef and set aside.
- Add a swish of olive oil to the slow cooker, followed by the onions, garlic, fire-roasted tomatoes, pomegranate juice, balsamic vinegar, and agave. Give it a stir to combine.
- Add the cranberries and herbs. Give it another stir.
- Place the boneless beef ribs into the slow cooker and nuzzle them down into the saucy mixture.
- Add the mushrooms on top. Cover with the lid and let it slow cook for about 4 to 5 hours.
- Eat! Once the beef is fall-apart tender, serve over a beautiful mound of mashed potatoes, roasted mashed cauliflower, polenta, or roasted root vegetables. Savor and enjoy.
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You can substitute boneless beef ribs with a chuck roast. Either cut the roast into chunks or simply slow cook the whole roast. For a whole roast, slow cook on LOW for about 8-9 hours or on HIGH for about 5 to 6 hours, until the meat is tender and falling apart.
To easily peel cipollini onions: Place the onions in a bowl and cover with boiling water. Soak the onions for just a couple of minutes. Then use a paring knife to cut off the root and stem. You'll probably also notice the skin beginning to easily peel away as you cut the root and stem off. Use the paring knife to grab the skin and peel it away or just use your hands to quickly slip it off.
- Category: Dinner
- Method: Slow Cook
- Cuisine: American
Keywords: slow cooker, dinner recipes, gluten free recipes, beef rib recipes