Red Wine Pomegranate Slow Cooker Short Ribs

3 pounds beef short ribs ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons olive or vegetable oil 1 large onion, cut into quarters 4 cloves garlic, minced 4 tablespoons brown sugar 1 and ½ cup pomegranate juice 1 cup red wine ⅓ cup beef stock 1 tablespoon fresh thyme 1 tablespoon fresh rosemary ¼ teaspoon ground red pepper

Heat a heavy bottom pot or Dutch oven on medium high heat. Sprinkle short ribs with salt and pepper and 2 tablespoons brown sugar Once the pan is hot, add the oil. When the oil is hot, add the short ribs. Sear meat on every side. It may take 1 minute per side. Meanwhile, add onion, garlic, 2 tablespoons brown sugar, pomegranate juice, red wine, beef stock, thyme, rosemary, and red pepper to slow cooker. Remove short ribs from pan and place in slow cooker. Cook on low 7 to 8 hours or high 4 to 5 hours. Time will depend on size of rib and how many you have in pan. Test with a fork.