Print
A delicious, decadent and easy dish - this recipe for Slow Cooker Balsamic Braised Short Ribs is excellent for a dinner party or romantic night in. Pair with a glass of your favorite red wine!

Slow Cooker Balsamic Braised Short Ribs


  • Author: Sarah | Away From the Box
  • Prep Time: 10 minutes
  • Cook Time: 4 hours 20 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 4 servings 1x

Description

A delicious, decadent and easy dish – this recipe for Slow Cooker Balsamic Braised Short Ribs is excellent for a dinner party or romantic night in. Pair with a glass of your favorite red wine!


Scale

Ingredients

  • 2 lbs. beef short ribs, bone-in
  • salt and pepper, to taste
  • 4 TB unsalted butter
  • 4 c. unsalted or low sodium beef stock
  • 1/2 c. balsamic vinegar
  • 8 sprigs thyme
  • 2 bay leaves
  • 1/4 c. brown sugar
  • 1/4 c. cornstarch
  • 1/4 c. water
  • 2 TB olive oil
  • 1 bunch asparagus, washed and trimmed
  • 1 c. sweet cherry tomatoes
  • 4 c. prepared mashed potatoes

Instructions

  1. Set a large cast iron or stainless steel skillet over high heat. Test the heat by tossing in a few drops of water. If it is ready they should “dance” around the skillet.
  2. Season both sides of the short ribs with a generous pinch of salt and pepper and immediately place a few at a time into the skillet, leaving about 1-2″ space in between. This will likely need to be done in multiple batches.
  3. Sear each side of the short ribs about 2 minutes each to get a nice crust, then transfer them to the slow cooker.
  4. Remove the pan from heat, add the butter and deglaze (scrape the brown bits from the bottom). Let simmer 1-2 minutes or until it produces a nutty aroma and pour it in the slow cooker, then the beef stock, balsamic vinegar, thyme and bay leaves. Cook on high for about 4 hours.
  5. Remove the short ribs, discard the bones and set aside (these can be placed in a 200°F oven to keep warm if needed). Strain the liquid through a fine mesh strainer into a large saucepan and bring to a rolling boil. Add the brown sugar and a cornstarch slurry (the cornstarch and water mixed together until it is a thin liquid). Simmer until the sauce thickens – it should coat the spoon – then remove from heat and set aside.
  6. In a skillet over medium heat, place the olive oil, asparagus and tomatoes. Saute for 5-10 minutes, tossing frequently, until the asparagus darkens and wilts and the skin on the tomatoes begin to wrinkle and peel away.
  7. To plate: Dividing amongst 4 plates, layer the mashed potatoes, then the asparagus and tomatoes, then 2-3 short ribs. Top with a healthy pour of sauce and serve warm with a glass of red wine.

Notes

This recipe makes a lot of sauce and it doesn’t reheat well so it will all need to be used immediately or discarded. If you’re cooking for a larger crowd, just double the short ribs, mashed potatoes, asparagus and tomatoes. The sauce will still be enough.