Balsamic Short Ribs Recipe

Name: Balsamic Short Ribs Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Ingredients: 3-4 pounds short ribs (bone in {you can also use no-bone but be aware that it will be slightly more meat without the bone}); Salt and pepper; 4 cups beef broth; 1 - 15 ounce can of tomato sauce; 1/2 of a sweet onion (diced); 3 carrots (peeled, cut into large chunks); 3 bay leaves; 6 garlic cloves; 1/2 cup of balsamic vinegar; 1/2 teaspoon dried basil; 1/2 teaspoon thyme; 1 teaspoon dried oregano

Slow Cooker Balsamic Short Ribs are tender and melt in your mouth. The short ribs are cooked in the slow cooker in balsamic vinegar to infuse the flavor into them.

Prep15 min
Cook8 hr
Total8 hr 15 min
Makes6 servings
Calories345

Ingredients

6 servings

3-4 pounds short ribs (bone in {you can also use no-bone but be aware that it will be slightly more meat without the bone})
Salt and pepper
4 cups beef broth
1 - 15 ounce can of tomato sauce
1/2 of a sweet onion (diced)
3 carrots (peeled, cut into large chunks)
3 bay leaves
6 garlic cloves
1/2 cup of balsamic vinegar
1/2 teaspoon dried basil
1/2 teaspoon thyme
1 teaspoon dried oregano

Method

1
Sprinkle the short ribs with salt and pepper on both sides. In a large skillet, heat oil over medium heat. In batches, brown the short ribs on all sides then transfer to a large slow cooker.
2
Add the broth, tomato sauce, onion, carrots, bay leaves, garlic, balsamic vinegar, basil, thyme and oregano.
3
Cover and cook on low for 8-9 hours, or until meat is tender. If the meat is not tender you need to continue slow cooking.
4
Remove the short ribs and garnish with fresh parsley, a drizzle of balsamic and serve over gnocchi with brussels sprouts.

Notes

You can also shred the meat for tacos or rice bowls. The meat freezes well in an airtight container or freezer ziplock bag for up to 6 months.

Per serving

Carbs10 g
Protein34 g
Fat17 g
Fiber1 g

Also filed under

Beef Slow Cooker

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