Slow Cooker Balsamic Short Ribs

$- 2 lbs beef short ribs - 1 cup balsamic vinegar - 1 cup beef broth - 2 tablespoons brown sugar - 1 tablespoon Dijon mustard - 4 cloves garlic, minced - 1 large onion, sliced - 2 carrots, chopped - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in the flavor. The beef short ribs bring richness. Balsamic vinegar adds a sweet and tangy taste. Beef broth gives depth to the sauce. Brown sugar balances the acidity of the vinegar. Dijon mustard adds a subtle kick. Garlic, onion, and carrots create a savory base. Thyme and rosemary add herbal notes that enhance the dish. Don't forget salt and pepper, as they bring all the flavors together. You can customize this recipe. Consider adding chopped celery for crunch. A splash of red wine can deepen the flavor. For a touch of heat, add red pepper flakes. If you like sweetness, try using honey instead of brown sugar. Each option can bring a new twist to your meal. Start by seasoning the beef short ribs. Use salt and pepper generously on all sides. This step enhances the flavor. It only takes a few minutes but makes a big difference. Next, heat olive oil in a large skillet over medium-high heat. Once hot, add the short ribs. Sear each side for about 3-4 minutes. You want them nicely browned. This step locks in juices and adds flavor. Once done, remove the ribs and place them in the slow cooker. In the same skillet, add sliced onions, chopped carrots, and minced garlic. Sauté these for about 5 minutes. You want them to soften, but not too much. Then, in a separate bowl, mix balsamic vinegar, beef broth, brown sugar, Dijon mustard, dried thyme, and dried rosemary. Whisk until combined. Pour this sauce over the ribs in the slow cooker. Now, add the sautéed vegetables on top of the ribs. Cover the slow cooker. Set it on low for 8 hours or high for 4 hours. The meat should be tender and fall off the bone. This long cook time allows all the flavors to meld beautifully. Once cooked, serve with some sauce drizzled on top for extra flavor. When picking beef short ribs, look for meat with good marbling. This fat helps keep the meat juicy. Choose ribs that are thick and have a nice layer of meat. Fresh ribs should smell clean and not have any off odors. If you can, buy from a local butcher. They often have high-quality options. Searing is key for great flavor. Start with a hot skillet and olive oil. Place the ribs in the pan without crowding them. Sear each side for 3-4 minutes until browned. This step locks in juices and adds depth. After searing, transfer the ribs to your slow cooker. Don’t skip this part; it makes a big difference. You can boost the flavor of your short ribs with extra herbs and spices. Try adding bay leaves or a pinch of red pepper flakes for heat. Fresh herbs like thyme or rosemary can also work well. Experiment to find your favorite mix. Just remember to keep the balance and not overpower the dish. {{image_2}} You can make balsamic short ribs in several ways. A pressure cooker is a great choice. It cooks the ribs fast while keeping them tender. Just follow the same steps but cook for about 45 minutes on high pressure. You can also use an oven. Brown the ribs in a pan, then place them in a covered pot. Cook at 300°F for about 3 hours. If you want to adjust the recipe for dietary needs, you can swap some ingredients. Use chicken broth instead of beef broth for a lighter taste. For a gluten-free twist, choose gluten-free Dijon mustard. You can replace brown sugar with a sugar substitute if you want less sugar. Lastly, if you like a different flavor, try using red wine vinegar instead of balsamic vinegar. Balsamic short ribs pair well with many side dishes. Consider creamy mashed potatoes for a comforting meal. Roasted vegetables, like carrots and Brussels sprouts, add a nice crunch. You can also serve them with a fresh salad for a light touch. If you want something heartier, consider polenta or rice to soak up the delicious sauce. After serving, let the short ribs cool down. Place any leftovers in an airtight container. Store them in the fridge for up to three days. Make sure the ribs are covered with sauce to keep them moist. If you want, you can also store the sauce separately. For longer storage, you can freeze the short ribs. First, let them cool completely. Pack the ribs in a freezer-safe bag or container. You can freeze them for up to three months. Be sure to label the container with the date. This helps keep track of how long they have been frozen. When you're ready to enjoy the leftovers, reheating is easy. You can use the oven or microwave. For the oven, preheat it to 350°F. Place the short ribs in a baking dish and cover with foil. Heat for about 20-30 minutes or until warm. If using the microwave, place the ribs in a microwave-safe dish. Cover and heat in short bursts, stirring in between. Always check that they are hot throughout before serving. Yes, you can use other cuts of beef. Chuck roast or brisket works well. These cuts have enough fat to keep the meat moist. If you choose a leaner cut, add more broth to prevent dryness. To change the flavor, try adding different herbs. Fresh rosemary or thyme adds a nice touch. You can also switch the balsamic vinegar for red wine vinegar. Adding a splash of soy sauce can give it a savory kick. Balsamic short ribs go great with mashed potatoes. Creamy polenta is another lovely choice. Roasted vegetables add color and crunch. You can also serve a fresh salad for a light side. This post shared how to make delicious balsamic short ribs. We covered key ingredients, preparation steps, and cooking methods. You learned helpful tips for choosing the best meat and enhancing flavor. We also explored variations to suit your taste and dietary needs. Lastly, we discussed storage and reheating for tasty leftovers. Embrace the process, and enjoy cooking these ribs. You’ll impress your family and friends with your skills. Follow these steps, and you'll create a meal that everyone will love.$

Slow Cooker Balsamic Short Ribs

Tender beef short ribs slow-cooked in a rich balsamic sauce with vegetables.

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Prep Time 15

Cook Time 8

Total Time 8 15

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

2 lbs beef short ribs
1 cup balsamic vinegar
1 cup beef broth
2 tablespoons brown sugar
1 tablespoon Dijon mustard
4 cloves garlic, minced
1 large onion, sliced
2 carrots chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh parsley, chopped

Instructions

Season the beef short ribs generously with salt and pepper on all sides.
In a large skillet, heat olive oil over medium-high heat. Sear the short ribs for about 3-4 minutes on each side until they are browned. Remove them and place them in the slow cooker.
In the same skillet, add sliced onions, carrots, and minced garlic. Sauté for about 5 minutes until the vegetables are slightly softened.
In a measuring cup, whisk together balsamic vinegar, beef broth, brown sugar, Dijon mustard, dried thyme, and dried rosemary. Pour this mixture over the short ribs in the slow cooker.
Add the sautéed onion and carrot mixture on top of the short ribs in the slow cooker.
Cover and set the slow cooker on low for 8 hours or on high for 4 hours, until the meat is tender and falls off the bone.
Once cooked, remove the short ribs and vegetables from the slow cooker and spoon some sauce over the top. Shred the meat if desired.
Sprinkle freshly chopped parsley on top for a pop of color and flavor.

Notes

Serve with mashed potatoes or crusty bread to soak up the sauce.

Keyword balsamic, beef, comfort food, short ribs, slow cooker