Slow Cooker Balsamic-Rosemary Braised Short Ribs
ACTIVE TIME: 10 min. TOTAL TIME: 6 hrs. SERVES: 8
The acids in our balsamic braise help break the meat’s tough fiber, making for a fall-off-the-bone-tender centerpiece to a memorable dinner 2 lbs. boneless beef short ribs 1 onion, thinly sliced
2 cloves garlic, minced
2 cups low-sodium beef stock 1⁄2 cup, plus 2 Tbs. balsamic
vinegar, divided
1⁄2 bunch fresh rosemary
1⁄2 bunch fresh oregano
1 Tbs. chopped fresh parsley 1 Season ribs with salt and pepper. In pan over high heat, sear ribs. Transfer to slow cooker; add onions, garlic, beef stock, 1⁄2 cup vinegar, rosemary and oregano. Cook on low 6 to 8 hrs.
2 Transfer meat and onions to platter. Let sit 10 min. Drizzle with remaining vinegar and sprinkle with fresh parsley just before serving. Speedy pressure cooker variation With pot set on sauté function, sear short ribs on all sides. Add onions, garlic, stock, 1⁄ cup vinegar, rosemary
2 and oregano. Lock pot; use manual button to set to cook at high-pressure cooker 30 min. Garnish with remaining vinegar and parsley before serving.