Braise Short Ribs with Beets (serve with Creamy Sage Polenta)

This was a recipe shown during Rachael Rays Crock Pot meal week --if you are wondering why I did not use a slow cooker that would be because in the last 2 years I have purchased not one but 2 crock pots that have migrated to each of my kids apartments. With a little research on the web you can cook this covered in the oven at 325 for about 2-3 hours for same results (covered in a dutch oven without peeking  during cooking time by either lifting the lid or opening the oven door)
I halved the amount of meat and it was still enough for 6 people -- everything else I left the same. The greens on top were OK --did add texture --but the pomegranate seeds really add a neat pop of flavor. This smelled so good as we were cooking it that I couldn't wait for the 3 hrs to be up!!

•12 3-4-inch boneless beef short ribs ( again I only used 6)

•Salt and pepper
•1/2 cup all-purpose flour
•1 tablespoon sweet smoked paprika (a palmful)
•1 1/2 teaspoons ground allspice (about half a palmful)
•4 tablespoons extra virgin olive oil (EVOO), divided
•1 large red onion, halved, then cut into thick slices
•5 celery stalks from the heart, cut into 3-inch pieces on an angle
•2 large carrots, peeled and sliced into 2-inch slices on an angle
•3 cups beef stock
•1 1/2 cups pomegranate juice
•1 fresh bay leaf
•6 red beets, stems and root ends trimmed
•2 cups watercress
•Juice of 1/2 lemon
•1/2 cup pomegranate seeds for garnish (optional) but strongly encouraged ***see tip and visual below***

Place the short ribs, salt, pepper, flour and spices in a large mixing bowl, then place a large piece of plastic wrap over the top and give it a good shake to dust and season the ribs. SAVE the flour mixture to add later

In a large skillet over medium-high heat, brown the short ribs on all sides, about 2 minutes per side, until brown. Brown in batches to avoid overcrowding the pan. (Don't skip this step because the browning really seals in the flavor)

Brown in batches to avoid overcrowding the pan. (Yes that is the dutch oven lid--I was saving on using too many plates!)

Place the onion, celery and carrots down on the bottom of the slow cooker, then place the browned short ribs on top of the veggies. Sprinkle the leftover flour from your dipping mixture over the top of veggies and meat. Add your bay leaf as well.

Pour the beef stock and pomegranate juice into the slow cooker and add the bay leaf and beets. Put a lid on the pot and cook for 6 hours on high, or 8 hours on low.(OR 325 over covered and not opening oven door for 2-3 hrs --I did 3 hours)

Into the oven --no peeking!!

Doesn't this look fabulous!!!!

About 10 minutes before you're ready to serve, make the Creamy Sage Polenta.

Dress the watercress with lemon juice, the remaining tablespoon of EVOO, salt and pepper.(we used only 1 bunch--plus we found them kind of stringy with the stems--perhaps trim them off before tossing)

OK here is how to make quick and easy and less messy without permanently stained skin from pomegranate juice !!  In a bowl of water in the sink-break up the pomegranate --you make have to initially cut through skin--anyhow just keep breaking the pieces up and lifting off the white paperskin and it will release the seeds

You may have to change the water a few times thats why its easier to do it in the sink--as you keep changing water and releasing seeds the white part will float to the top making it easy to remove--here it is all done still in clear water. Drain and you can store extra seeds in a ziploc in fridge.

OK now let's plate our dinner --Dollop polenta on the bottom of bowl and smooth it out as a base.

Next ladle your beef and veggies over this --OK  I definitely put too much sauce on top...

Then top with watercress and pomegranate seeds

Yummo enjoy!!!