Imagine a dish so tender that the meat practically falls off the bone, infused with a rich, tangy balsamic sauce that transforms an ordinary dinner into an extraordinary culinary experience. These slow-cooked short ribs are not just a meal; they're a gastronomic journey that will have your family and guests begging for seconds. Prepare to elevate your cooking game with this foolproof recipe that turns humble beef short ribs into a restaurant-quality masterpiece right in your own kitchen.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 lbs beef short ribs
- 1 cup balsamic vinegar
- 1 cup beef broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh thyme for garnish
Instructions
- Begin by preparing your ingredients. Chop the onion and mince the garlic. Set them aside for later use.
- In a large bowl, combine the balsamic vinegar, beef broth, brown sugar, salt, and black pepper. Whisk the mixture until the brown sugar is fully dissolved. This will serve as your cooking sauce.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, add the beef short ribs, searing them on all sides until they are nicely browned. This should take about 3-4 minutes per side. Browning the meat adds depth of flavor to the dish.
- Once the short ribs are browned, remove them from the skillet and set them aside on a plate. In the same skillet, add the chopped onion and minced garlic. Sauté them for about 3-4 minutes until the onion becomes translucent and fragrant.
- After the onion and garlic have sautéed, return the short ribs to the skillet. Pour the balsamic vinegar mixture over the short ribs, ensuring they are well coated. Bring the mixture to a gentle simmer.
- Once the mixture is simmering, transfer everything into a slow cooker. If your skillet is oven-safe, you can also cover it and place it directly in the oven. If using a slow cooker, set it to low heat and cook for 6 hours. If using an oven, set it to 300°F (150°C) and cook for the same duration.
- After 6 hours of slow cooking, check the short ribs for tenderness. They should be fork-tender and easily pull away from the bone. If they are not yet tender, continue to cook for an additional hour.
- Once the short ribs are done, carefully remove them from the slow cooker or oven and place them on a serving platter. Skim off any excess fat from the sauce, if necessary.
- Drizzle the balsamic sauce over the short ribs, ensuring they are well coated. Garnish with fresh thyme for a burst of color and flavor.
- Serve the short ribs hot, alongside your choice of sides such as mashed potatoes, polenta, or roasted vegetables. Enjoy your deliciously tender short ribs slow cooked in balsamic sauce!
Tips
- Choose the right cut: Look for well-marbled beef short ribs with good fat content for maximum flavor and tenderness.
- Searing is crucial: Don't skip the browning step! This technique locks in flavor and creates a beautiful caramelized exterior.
- Low and slow is the key: Patience is essential. Cooking at a low temperature for an extended period ensures the meat becomes incredibly tender.
- Sauce management: If the sauce is too thin after cooking, reduce it on the stovetop for a more concentrated flavor.
- Make ahead friendly: These short ribs actually taste even better the next day, so don't hesitate to prepare them in advance.
- Wine pairing: A robust red wine like Cabernet Sauvignon or Malbec complements the rich flavors perfectly.
- Leftover magic: Shred any remaining meat for delicious tacos, sandwiches, or pasta fillings.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
