Slow-Cooker Balsamic Short Ribs

Must make! So simple but sooooo amazingly delicious!

This recipe photo looked so delectable that I just had to try it. Unfortunately my family found the sauce on the sweetish side so it was pushed aside. My daughter loved the short ribs, but I thought they were just so-so. This is not a recipe I would ever make again, but it was truly gorgeous when served. In a nod to others who really enjoyed this dish, my review only reflects my individual taste.

Delicious!!! These were "fall off the bone, fork-tender"... and very flavorful! Quick and easy to make. My only change was substituting shallots for the onion... but it's the same family, right? :-) Will definitely make again! ... and really appreciated the option of cooking on High for 4 hours, or Low for 8 hours. I went the 4-hour route, and they were superb!

Unbelievably delicious. What a great recipe and this one we'll make over and over. The taste was out of this world especially the sauce with a beautiful presentation. Make sure you trim the short ribs, if they're too fatty I'm sure this wouldn't have tasted as great. We also put the sauce in a fat separator to get out the extra fat before thickening in the sauce pan. We used the slow cooker for the 8 hour method.

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!

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!

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.