Balsamic-Glazed Short Ribs
Editor's Note: If you love short ribs you will be thrilled to try this easy slow cooker short ribs recipe for a casual dinner or gathering. Balsamic-Glazed Short Ribs will be juicy and tender and practically melt in your mouth with your very first bite. Your slow cooker short ribs will simmer in your slow cooker in wine and vinegar and will become incredibly tender during the 8 hours of cooking time. The balsamic vinegar will add a rich dark color to your sweet tasting dish. This is a very easy dish if you need to build a menu around something we know your guests will be excited to eat.
Sweet and mellow, balsamic vinegar adds a rich dark color and delectable flavor to falling-off-the-bone-tender short ribs.
Cooking MethodSlow Cooking
OccasionCasual Dinner Party
Taste and TextureSavory
- 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
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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2010 Michele Scicolone