Beef Ribs in Pomegranate Sauce (Slow Cooker)

Boneless 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 slow cooker recipe that’s fancy enough for guests or any holiday meal and yet simple enough for a weeknight dinner recipe too.

2 lbs beef ribs, boneless
sea salt
extra-virgin olive oil
10 oz cipollini onions or pearl onions, root, stem, and peel removed
5 cloves garlic, peeled and coarsely chopped
1 (14 oz) can fire-roasted crushed tomatoes
1 cup pomegranate juice
¼ cup balsamic vinegar
2 Tbsp. agave
½ cup fresh cranberries or golden raisins
1 Tbsp. Herbes de Provence or Italian seasoning
1 lb 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 4-5 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.

Makes 6 servings.