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Balsamic-Glazed Short Ribs

Updated February 23, 2016
(1 Votes)

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Cookbook

The Italian Slow Cooker

Published by Houghton Mifflin Harcourt

This image courtesy of HoughtonMifflinHarcourt.Cookstr.com

Sweet and mellow, balsamic vinegar adds a rich dark color and delectable flavor to falling-off-the-bone-tender short ribs.

Serves6

Cooking Methodslow cooking

CostModerate

Moderate

Total Timea day or more

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, kosher, lactose-free, low carb, peanut free, soy free

Equipmentcrock pot

Mealdinner

Taste and Texturemeaty, savory, sweet

Ingredients

  • 1 tablespoon olive oil
  • 4–5 pounds bone-in beef short ribs, well trimmed
  • Salt and freshly ground pepper
  • 2 large garlic cloves, finely chopped
  • 1/2 cup dry red wine
  • 1/3 cup balsamic vinegar
  • 1 3-inch fresh rosemary sprig

Instructions

Heat the oil in a large, heavy skillet over medium-high heat. Pat the meat dry and add only as many pieces to the pan as will fit comfortably without crowding. Cook until nicely browned on all sides. Transfer the meat to a large slow cooker and brown the remaining meat. Sprinkle the ribs with salt and pepper to taste. Discard all but 1 tablespoon of the fat and reduce the heat to medium.

Add the garlic and cook for 1 minute. Add the wine and vinegar and bring to a simmer, scraping the bottom of the pan. Pour the liquid over the ribs and add the rosemary.

Cover and cook on low for 8 hours, or until the ribs are very tender. Remove the ribs from the slow cooker and discard the rosemary sprig and any loose bones. Cover the ribs and keep warm.

Skim the fat off the liquid. Pour the remaining sauce into a saucepan and cook over medium-high heat until reduced and slightly thickened. Spoon the sauce over the ribs and serve hot.

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This recipe is so incredibly easy and very delicious. A great dinner for the family.

33 weight watchers points per serving

OMG! I'm not one to make things from scratch unless it's real easy & this is the easiest yummiest recipe in the world! When I served it, I felt like a real chef from an expensive restaurant. My husand of course wanted to add BBQ sauce since it's a "rib" dish, but he didn't have to until the last rib eaten. I added horseradish to my ribs just for an extra zing. He couldn't stop mmmm'ing throughout the meal. Me too! I served it w/corn on the cob & ranch baked red potatoes. A meal we'll never forgot! Thank You! Toni from Hemet, CA.

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