Beef short ribs are first-rate candidates for preparing in a slow cooker. They turn out tender and juicy without supervision. Generally, they are slow-cooked in a wine mixture and served over mashed potatoes. This rendition switches it up by using a balsamic mixture as its sauce. Serve it over rice and accompany it with broccoli or broccolini.

Yield: 6 servings

INGREDIENTS

6 bone-in beef short ribs, each about 12 ounces, about 4 1/2 pounds total

Coarse salt and freshly ground black pepper, to taste

4 peeled shallots, halved

4 garlic cloves, chopped

2 tablespoons fresh thyme leaves

1 tablespoon fresh oregano leaves

Pinch of dried red pepper flakes

1 cup balsamic vinegar

1 cup pomegranate juice (without sugar added), red wine or low-sodium beef broth

1/2 cup honey

1/4 cup water

1 cup crumbled feta cheese

1/2 cup toasted pine nuts

1/4 cup chopped fresh dill

1/4 cup fresh lemon juice

For serving: Cooked rice

DIRECTIONS

1. Season the short ribs with salt and pepper; place them in the slow cooker. Add shallots, garlic, thyme, oregano and dried red pepper flakes. In a small bowl or measuring cup with a handle, place balsamic, pomegranate juice, honey and water; stir to combine and pour over ribs.

2. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours. Use a large spoon to skim off and discard fat from the surface of the sauce. Use tongs or two forks to shred the meat, discarding bones. Toss the meat into the sauce to coat well.

3. In a bowl, combine feta, pine nuts, dill and lemon juice. Mix to combine. Spoon meat and sauce over cooked rice and top with the feta mixture.

Source: “Half Baked Harvest Quick and Cozy,” by Tieghan Gerard (Clarkson Potter)

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.