We cooked up a batch of short ribs in our slow cooker last week and, with snow and temperatures in the single digits predicted, they would be perfect for a very cold night when you want something substantial for dinner. They were tasty and perfect with sides of mashed potatoes and salad. Our son enjoyed the ribs but did not really like the sauce, so we left it on the side for him. This recipe is going into our slow cooker recipe rotation. Here the ribs are when they are about to start cooking in the slow cooker:
Slow Cooker Balsamic-Glazed Short Ribs
Adapted from Michele Scicolone’s The Italian Slow Cooker
- 1 tablespoon olive oil
- 4-5 pounds bone-in beef short ribs
- salt and fresh ground pepper
- 2 large garlic cloves, finely chopped
- 1/2 cup dry red wine
- 1/3 cup balsamic vinegar
- 3 3-inch fresh rosemary sprigs, and more for garnish
- Heat the oil in a heavy skillet over medium heat. Place the short ribs in the skillet, do not crowd them, and cook until browned on all sides. You may need to do this in two batches. When the meat has browned place it in the slow cooker. Season the meat with salt and pepper.
- In the skillet, leave about a tablespoon of fat and add the garlic. Cook for one- two minutes. Add the wine and balsamic to the skillet and boring to a simmer. Be sure to scrape the bottom of the pan and then pour the liquid over the ribs in the slow cooker. Place the rosemary sprigs in the slow cooker and cover.
- Cook on low for 8 hours or until the ribs are tender.
- Remove the ribs from the slow cooker, cover and keep warm.
- Discard any bones and the rosemary sprigs from the slow cooker.
- Skim off any fat from the remaining liquid and then pour liquid into a sauce pan and cook on medium heat until reduced and slightly thickened.
- Serve the ribs with a spoonful of the liquid over them and garnish with fresh rosemary.
Photographs by Ridgely