Slow Cooker Balsamic Short Ribs

by Hilary Gauntt on February 13, 2017

Something about having a half cord of firewood newly stacked outside the back door puts you in the mood to try something hearty in the slow cooker, especially on a cold Friday night in February. After scrolling through many short ribs recipes, I settled on this one due to the appealing ingredients and ease of preparation.

Just rub the spice mix over the ribs, brown briefly in a pan and then add them into the slow cooker along with the sauce ingredients and forget about it for 4 to 6 hours. Except you won’t be able to forget about it as the wafting odors will remind you that something really wonderful is for dinner! I tossed in some baby carrots at the 3 hour mark to make dinner even simpler, and served the shredded meat and amazing sauce over noodles. We just had the leftovers (wished there were more!) for Sunday lunch and if anything it was even better.

I may try this with a large chuck roast next time as I’d love to serve more people with this recipe. Short ribs are so good with long cooking, but with the large bones and gristle needing to be tossed, the amount of actual meat is reduced. Credit for this great recipe goes to LeighAnne Wilkes from her website

2-3 lbs. bone-in beef short ribs

1 Tbs. olive oil

15 ounce can tomato sauce

1/2 cup balsamic vinegar

1/4 cup brown sugar

6 cloves of garlic, minced

Spice Rub:

2 Tbs. kosher salt

1 tsp. dried rosemary

1 tsp. dried rubbed sage

1/2 Tbs. garlic powder

1/2 Tbsp. onion powder

1 tsp. oregano

1 tsp. paprika

1/2 tsp. black pepper

In a bowl, mix together the spice rub. Rub the mixture into all sides of the short ribs.

Heat oil in a pan over medium high heat. Braise the ribs for 2-3 minutes each side or until lightly browned. Put the ribs in a slow cooker and add balsamic vinegar, tomato sauce, sugar, and garlic.

Cook for 4-6 hours on low or until meat is tender. Serves 4.

short ribs

Print Friendly

{ 0 comments… add one now }

Leave a Comment


Previous post:

Next post: