Slow-cooker Balsamic Short Ribs
ACTIVE: 30 min TOTAL: 41/2-81/2 hrs
EQUIPMENT: 6-qt. or larger slow cooker
Now here’s a slow-cooker recipe you can serve to company—even on a holiday. A bold Italian red that has a touch of sweetness (think amarone or brunello) is perfect alongside.
6 bone-in beef short ribs
(about 31/4 pounds)
3/4 teaspoon salt, divided
1/2 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
1/2 cup low-sodium beef broth 2 tablespoons cornstarch
1/4 cup water
Chopped fresh parsley (optional)
1. Sprinkle ribs with 1/2 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ribs and cook until browned on all sides, about 5 minutes total. Transfer to a 6-quart or larger slow cooker.
2. Add the remaining 1 tablespoon oil and onion to the pan; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in tomato paste, garlic and thyme; cook, stirring, for 1 minute. Add vinegar and cook, scraping up any browned bits, until the liquid is mostly reduced, 3 to 5 minutes. Transfer to the slow cooker and add broth. Cover and cook on High for 4 hours or Low for 8 hours.
3. Transfer the ribs to a serving platter. Transfer the liquid to a medium saucepan and bring to a boil over high heat. Whisk cornstarch and water in a small bowl and add to the boiling liquid. Cook, whisking, until thickened, about 2 minutes. Stir in the remaining 1/4 teaspoon salt. Serve the ribs with the gravy and sprinkled with parsley, if desired.
SERVES 6: 1 rib & 1/3 cup gravy each