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Slow-Cooker Balsamic Short Ribs

  • 30 m
  • 4 h 30 m
Carolyn Malcoun
“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).”


    • 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)


  • 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
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