Slow-Cooker Balsamic Short Ribs

Slow-Cooker Balsamic Short Ribs

2 Reviews
From: EatingWell Magazine, November/December 2018

Now here's a healthy beef short ribs slow-cooker recipe you can serve to company—even on a holiday. Serve with mashed celeriac or mashed potatoes, steamed green beans and a bold Italian red wine that has a touch of sweetness (think amarone or brunello).

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 6 bone-in beef short ribs (about 3¼ pounds)
  • ¾ teaspoon salt, divided
  • ½ 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
  • ½ cup low-sodium beef broth
  • 2 tablespoons cornstarch
  • ¼ cup water
  • Chopped fresh parsley (optional)


  • Prep

  • Ready In

  1. Sprinkle ribs with ½ 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 ¼ teaspoon salt. Serve the ribs with the gravy and sprinkled with parsley, if desired.
  • Equipment: 6-qt. or larger slow cooker

Nutrition information

  • Serving size: 1 rib & ⅓ cup gravy
  • Per serving: 281 calories; 15 g fat(5 g sat); 1 g fiber; 13 g carbohydrates; 20 g protein; 10 mcg folate; 59 mg cholesterol; 8 g sugars; 0 g added sugars; 89 IU vitamin A; 3 mg vitamin C; 30 mg calcium; 3 mg iron; 416 mg sodium; 513 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2½ medium-fat protein, 1 fat, ½ vegetable

Reviews 2

May 10, 2019
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By: kyle54coh
Absolutely delicious! I don't own a slow cooker so made them in a covered dutch oven and baked in a 325 oven for 3 hours. I've made these several times and they never fail to please!
November 19, 2018
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By: Eliza Baldwin
Made this recipe last night and it was delicious! We cooked on HIGH at 4 hours, and while the meat was very tender, I think next time I'll try cooking on LOW for 8 and see if that makes it even better.
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