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.
Balsamic and Garlic Short Ribs
Course: Main CourseDifficulty: Easy4
servings15
minutes7
hoursShort 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.
Balsamic and Garlic Short Ribs at a glance
- Prep time: 15 minutes
- Cooking time: 7 hours
- Servings: 4 servings
- Ingredients: 12, led by short ribs, kosher salt, black pepper, olive oil
Tips for Balsamic and Garlic Short Ribs
Start light with the balsamic and taste at the end. You can add more vinegar, never take it out.
Balsamic and Garlic Short Ribs FAQ
How long does Balsamic and Garlic Short Ribs take?
Balsamic and Garlic Short Ribs takes 7 hours of cooking after 15 minutes of prep.
How many people does Balsamic and Garlic Short Ribs serve?
This recipe makes 4 servings.
What do I need to make Balsamic and Garlic Short Ribs?
12 ingredients, led by short ribs, kosher salt, black pepper, olive oil. Amounts are in the recipe card above.
Part of: 10 Short Ribs Slow Cooker Recipes: Bone-In vs Boneless and What Changes
