Holiday Quality Short-Ribs
Slow Cooker Style
Get ready for a delicious treat with these Slow Cooker Balsamic Short Ribs!
Imagine juicy, fall-apart tender ribs bathing in a tangy-sweet balsamic sauce.
This recipe's all about easy prep and big flavors.
Just toss the ribs, balsamic vinegar, herbs and a touch of sweetness into the slow cooker, then let it work its magic while you kick back.
The aroma that fills your kitchen will have your mouth watering in no time.
Serve these flavorful ribs over mashed potatoes, rice or your favorite veggies for a meal that's both comforting and seriously satisfying.
It's a hassle-free way to enjoy gourmet-tasting ribs without breaking a sweat in the kitchen.
What Are Short-Ribs?
Short ribs typically derive from the forward and lower regions of beef cattle, encompassing both meat and bone. The meat adjoining the bone hails from various sections like the brisket, plate, chuck or rib, exhibiting varying fat content.
They're often cut in two styles: "flanken style," presenting a thin slice amid multiple ribs, and "English style," offering a single rib with a thicker meat portion.
This recipe uses the bone-in English style ribs. When selecting short ribs, aim for cuts showcasing ample meat with a favorable meat-to-fat ratio, prioritizing more meat over excess fat.
How To Cook Short-Ribs
Short ribs come from big working muscles, which basically means they need some TLC to get all tender and flavorful. That's where the "low and slow" cooking rule kicks in – think barbecue, braising, pressure cooking or the slow cooker.
In this recipe, you will use the slow cooker and a tasty sauce to whip up a subtly sweet and savory short rib dinner that's seriously delicious.
You start by giving those ribs a good sear on the stove to amp up their flavor, then pop them into the slow cooker. The veggies and sauce get their turn on the stove too, soaking up all those tasty pan flavors before joining the ribs.
It's a team effort in that slow cooker, and in about 4 hours, those short ribs are unbelievably tender and totally ready to devour.
Oh, and don't sleep on that sauce left in the pot! You can thicken it up with a bit of cornstarch on the stove so it hugs those ribs just right.
INGREDIENTS
6 bone-in beef short ribs (about 3 1/4 pounds)
¾ teaspoon salt, divided in half
½ teaspoon ground pepper
2 tablespoons extra-virgin olive oil, divided
1 medium onion, sliced
2 tablespoons tomato paste
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme
1 cup balsamic vinegar
½ cup beef broth
2 tablespoons cornstarch
¼ cup water
1 tablespoon chopped fresh parsley
DIRECTIONS
Season the ribs with 1/2 teaspoon of salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the ribs until they turn golden brown on all sides, which should take about 5 minutes in total. Then, move them to a 6-quart (or larger) slow cooker.
Add the remaining 1 tablespoon of oil and the onion to the same skillet. Cook and stir occasionally until the onion begins to brown, roughly 3 to 5 minutes. Stir in the tomato paste, garlic and thyme, continuing to stir for another minute. Pour in the vinegar, scraping up any browned bits from the pan and let it reduce for about 3 to 5 minutes. Transfer this mixture to the slow cooker, adding the broth. Cover and cook on high for 4 hours or low for 8 hours.
Place the ribs on a serving platter. Transfer the liquid from the slow cooker to a medium saucepan and bring it to a boil over high heat. In a small bowl, whisk together the cornstarch and water, then add it to the boiling liquid. Keep whisking until the mixture thickens, usually about 2 minutes. Stir in the remaining 1/4 teaspoon of salt. Serve the ribs with the thickened gravy, optionally sprinkling parsley on top.