One of our favourite recipes - crockpot and overall! And it is MUCH tastier than it looks. :)
9 oz salt-rubbed, thick-cut bacon, diced into 1/4" chunks 1 red onion, diced 6 cloves garlic, cut in quarters lengthwise 2 Tbsp honey (creamed) 1.5 lbs boneless short ribs 1/2 cup pomegranate juice (we used Pom)
Saute bacon in a large skillet over medium to high heat, until fat released. Add onion, saute until softened. Add garlic, saute another 3-4 minutes. Stir in honey and transfer mixture to crockpot.
Put short ribs in the same pan and sear on all sides. Transfer to the crockpot, nestling within the bacon-onion mixture.
Deglaze the pan with pomegranate juice and pour over top.
Cook on low for 10 hours.
Cooking method:Slow cook/crockpot
Special ingredients:no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no alcohol, no grains
Just right for...:Great for kids, Crowds/parties, Comfort food, Fall favorites, Winter favorites
Top 8 allergens?:gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
Active/prep time:15-30 minutes
Total time (inc active/prep):>10 hours
Serving suggestions:Great with dairy-free mashed potatoes to absorb the juices. This tends to be a very fatty dish; we leave it overnight in the fridge and then skim off the congealed fat on top. That yields a healthier and even tastier dish.
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