Pomegranate Molasses Za’atar Short Ribs Slow Cooker Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and dry. Measure out all the glaze ingredients—pomegranate molasses, honey, za'atar, sumac—and have the garlic cloves peeled. If your short ribs are very thick, you can trim any large pieces of fat, but leave most of the marbling intact.

Have a pair of tongs ready for turning the ribs in the glaze. No need to sear the ribs first; the slow cooker does all the work. Prepare the herb couscous according to package directions just before serving, or keep it warm in a covered bowl.

Instructions

Glaze and slow-cook

1. 1Glaze the short ribs
   Place the 4 pounds of bone-in beef short ribs in the slow cooker. In a small bowl, stir together the pomegranate molasses, honey, za'atar, and sumac. Pour this glaze over the ribs, turning them with tongs to coat each piece evenly. Tuck the garlic cloves among the ribs.
   Look for The ribs should be glossy and evenly coated with the deep red glaze.
   Tip If the ribs are in a single layer, that's fine—they will cook evenly.
2. 2Cover and slow-cook
   Cover the slow cooker and cook on LOW for 8 hours, until the meat is fork-tender and easily pulls away from the bone. The glaze will reduce and become a sticky, dark lacquer around the ribs. Let it rest for 3 minutes before slicing.
   Look for A rich, tart-sweet aroma fills the kitchen; the sauce is bubbling and thick.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking—each peek adds 20 minutes to the cook time.

The ribs are coated in a glossy, deep red glaze, and the garlic cloves are nestled among them. As the slow cooker works, the kitchen fills with a warm, aromatic scent of pomegranate and spices.

After 8 hours on LOW, the sauce is bubbling and thickened, and the meat is visibly pulling back from the bones. The glaze should be sticky and dark, with a rich, tart-sweet aroma that promises deep flavor.

Finish and rest

3. 3Finish and rest
   Turn off the slow cooker. Using tongs, carefully transfer the short ribs to a serving platter. Let them rest for at least 3 minutes before serving. Spoon some of the reduced glaze from the slow cooker over the ribs.
   Look for The ribs are deeply glazed and the meat is pulling back from the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting allows the juices to redistribute, keeping the meat moist.

The short ribs are transferred to a platter, glistening with the reduced lacquer. The meat is fork-tender, and a gentle tug with a fork makes it fall apart. The glaze is thick and clings to the ribs, with a deep ruby color. After resting for at least 3 minutes, the ribs are ready to serve, with the reduced sauce spooned over the top.

Serve over couscous

4. 4Serve over herb couscous
   Serve the short ribs over a bed of herb couscous. Scatter with pomegranate arils and fresh mint leaves just before serving.
   Look for The bright arils and mint contrast beautifully with the dark, sticky ribs.
   Tip Warm the couscous slightly if desired, but room temperature also works.

The short ribs are nestled on a bed of herb couscous, with pomegranate arils and fresh mint scattered over the top. The contrast of dark, sticky ribs, fluffy couscous, and bright red arils is visually stunning. The mint adds a fresh, cool note that balances the richness of the meat. The dish is ready to serve immediately, with the couscous soaking up the flavorful glaze.

Common mistakes

One common mistake is lifting the lid to check on the ribs—this lets out steam and extends cooking time. Trust the slow cooker and resist the urge. Another is using boneless short ribs, which can dry out more easily; bone-in is essential for moisture and flavor.

If the glaze seems too thin at the end, remove the ribs and simmer the sauce on the stovetop to reduce it further. Avoid overcooking to the point where the meat becomes stringy and mushy; check at the 8-hour mark.

How to tell it’s done

The short ribs are done when the meat is fork-tender and easily pulls away from the bone. Insert a fork into the thickest part of a rib—it should slide in with little resistance.

The internal temperature should read at least 145°F (63°C) for food safety, but because the meat is cooked low and slow, it will likely be well above that. The glaze should be reduced and sticky, clinging to the ribs. Let the ribs rest for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest