# Balsamic and Garlic Short Ribs

Short ribs braise with plenty of sliced garlic and a light pour of balsamic, then the liquid is simmered down on the stove.

 

 

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## Balsamic and Garlic Short Ribs

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

7

hours 

Short ribs braise with plenty of sliced garlic and a light pour of balsamic, then the liquid is simmered down on the stove.

### Ingredients

- 3 1/2 lb short ribs, bone-in or boneless
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 8 cloves garlic, sliced
- 1 shallot, sliced
- 1/3 cup balsamic vinegar
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 sprigs fresh thyme
- 1 tablespoon butter

### Directions

- Season the ribs and sear them 1 to 2 minutes per side in the hot oil.
- Scatter the garlic and shallot around the bottom of the slow cooker.
- Set the ribs on top.
- Stir the balsamic, broth, mustard and honey together and pour it in so it reaches one-quarter to half of the way up the meat.
- Add the thyme.
- Cover and cook on LOW until the probe reads the doneness number, toward 8 hours bone-in or toward 6 boneless.
- Lift the ribs onto a plate and keep them warm.
- Pour the liquid into a saucepan and skim the fat.
- Simmer it down until it coats a spoon.
- Whisk in the butter and pour the sauce over the ribs.

 

### Notes

 

Start light with the balsamic and taste at the end. You can add more vinegar, never take it out.

 

  

## Why balsamic and garlic suit short ribs

 

Balsamic brings sweetness and acid that cut through the fat. Sliced garlic mellows over a long cook and nearly melts into the sauce. Simmering the liquid on the stove turns it into a glossy glaze.

 

The butter whisked in at the end rounds off the edges.

 

## Choosing vinegar and swaps

 

A mid-range balsamic is plenty. The thick, syrupy aged kind is wasted here. If yours is harsh, an extra drizzle of honey helps. Red wine vinegar is not a good substitute because it has no sweetness.

 

Serve with creamy polenta, mashed potatoes or roasted broccoli.

 

## Storing and the common error

 

Refrigerate the ribs in the glaze for 4 days and warm them gently with a splash of water.

 

The mistake is going heavy on balsamic at the start. Reducing the liquid concentrates it, and the sauce can turn sharp. You can always add more at the end.

 

## Serving the glaze

 

Spoon the sauce over the meat only at the table. Left sitting, it keeps reducing in the heat and gets sticky. A few thyme leaves or chopped parsley on top add color. A plain starch such as mash or rice lets the sauce be the star.