Balsamic Short Ribs
Balsamic Short Ribs
Ingredients
- 3 pounds beef short ribs
- 1 cup balsamic vinegar
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 1/3 cup brown sugar
- 1 tablespoon honey
- 5 garlic, cloves, roughly chopped
- 1 tablespoon tomato paste
- 1 teaspoon black pepper
Instructions
- 1
In a large skillet or Dutch oven, sear the beef short ribs over medium-high heat until deeply browned on all sides. This step is crucial for developing rich flavor.
⏱️ 10 min
- 2
Carefully transfer the seared short ribs to a slow cooker.
⏱️ 1 min
- 3
In a separate medium-sized bowl, whisk together the balsamic vinegar, beef broth, soy sauce, brown sugar, honey, roughly chopped garlic, and tomato paste until well combined.
⏱️ 3 min
- 4
Pour the prepared sauce mixture evenly over the short ribs in the slow cooker. Ensure the ribs are mostly submerged in the liquid.
⏱️ 1 min
- 5
Cover the slow cooker and cook on the 'low' setting for 7 to 8 hours, or until the short ribs are incredibly tender and easily fall apart.
⏱️ 480 min
- 6
Once cooked, carefully remove the tender short ribs from the slow cooker and set them aside on a plate. You can loosely tent them with foil to keep them warm.
⏱️ 2 min
- 7
Transfer the remaining cooking liquid and sauce from the slow cooker into a medium saucepan.
⏱️ 1 min
- 8
Bring the sauce to a simmer over medium heat and continue to cook, stirring occasionally, for 10 to 15 minutes, or until the sauce has reduced significantly and become thick and glossy. It should be able to coat the back of a spoon.
⏱️ 15 min
- 9
Return the cooked short ribs to the saucepan with the reduced glaze. Gently turn the ribs to ensure they are fully coated with the rich, glossy sauce. Serve immediately with your favorite side dishes.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Balsamic Short Ribs
- 3 pounds beef short ribs
- 1 cup balsamic vinegar
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 1/3 cup brown sugar
- 1 tablespoon honey
- 5 garlic, cloves, roughly chopped
- 1 tablespoon tomato paste
- 1 teaspoon black pepper
Instructions
- 1
In a large skillet or Dutch oven, sear the beef short ribs over medium-high heat until deeply browned on all sides. This step is crucial for developing rich flavor.
⏱️ 10 min - 2
Carefully transfer the seared short ribs to a slow cooker.
⏱️ 1 min - 3
In a separate medium-sized bowl, whisk together the balsamic vinegar, beef broth, soy sauce, brown sugar, honey, roughly chopped garlic, and tomato paste until well combined.
⏱️ 3 min - 4
Pour the prepared sauce mixture evenly over the short ribs in the slow cooker. Ensure the ribs are mostly submerged in the liquid.
⏱️ 1 min - 5
Cover the slow cooker and cook on the 'low' setting for 7 to 8 hours, or until the short ribs are incredibly tender and easily fall apart.
⏱️ 480 min - 6
Once cooked, carefully remove the tender short ribs from the slow cooker and set them aside on a plate. You can loosely tent them with foil to keep them warm.
⏱️ 2 min - 7
Transfer the remaining cooking liquid and sauce from the slow cooker into a medium saucepan.
⏱️ 1 min - 8
Bring the sauce to a simmer over medium heat and continue to cook, stirring occasionally, for 10 to 15 minutes, or until the sauce has reduced significantly and become thick and glossy. It should be able to coat the back of a spoon.
⏱️ 15 min - 9
Return the cooked short ribs to the saucepan with the reduced glaze. Gently turn the ribs to ensure they are fully coated with the rich, glossy sauce. Serve immediately with your favorite side dishes.
⏱️ 2 min