Slow-cooker Bal­samic Short Ribs

EatingWell - - NOSH | SLOW COOKER -

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

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