Step 1

Mix together the cinnamon, coriander, paprika, red pepper flakes, salt and pepper in a small bowl.

Step 2

Place the short ribs on a large plate and rub the spice mix all over the ribs, covering all sides. Allow to sit in the fridge covered in plastic wrap a few hours if you have the time.

Step 3

Heat a few tablespoons of olive oil in a large pan over medium-high heat. Sear the short ribs on all sides until brown. You will want to do this in batches depending on how many ribs you make.

Step 4

When all the ribs have been seared, place them into the bottom of your slow cooker.

Step 5

Drain off all oil in pan, except for around 2 or 3 tablespoons. Add onion and celery to the pan and sauté until translucent, about 4 to 6 minutes. Add garlic and continue to cook. After a few minutes, add 1 heaping tablespoon tomato paste and cook until the tomato has incorporated into the vegetables.

Step 6

Add the cooked vegetables to the slow cooker with the stock, wine, soy sauce and pomegranate molasses. Set your slow cooker for 6 hours on high and allow to cook, ensuring the short ribs are completely covered with liquid.

Step 7

When short ribs are finished cooking, garnish an extra drizzle of pomegranate molasses, fresh chopped parsley and pomegranate seeds, if desired.