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Pagosa Recipes

Slow Cooker Balsamic Short Ribs Savory and Tender Meal

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For slow cooker balsamic short ribs, you will need: - 2 lbs bone-in beef short ribs - 1 cup balsamic vinegar - 1 cup beef broth - 1 medium onion, finely chopped - 4 cloves garlic, minced - 2 tablespoons brown sugar - 1 tablespoon Dijon mustard - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 2 tablespoons olive oil These ingredients work together to create a rich and savory flavor. The balsamic vinegar adds a sweet and tangy note. The beef broth makes the dish hearty and comforting. You can enhance your dish with: - Fresh parsley, chopped Chopped parsley adds a nice pop of color and freshness. It also balances the rich flavors of the short ribs. Pair your short ribs with: - Creamy mashed potatoes - Sautéed vegetables Creamy mashed potatoes soak up the delicious sauce. Sautéed vegetables add a healthy crunch. These sides make the meal complete and satisfying. Start by taking your short ribs. Season them well with salt and pepper on all sides. This step is key. It brings out the meat's natural taste. Once seasoned, set the ribs aside. Next, heat 2 tablespoons of olive oil in a big skillet over medium-high heat. When the oil is hot, add the short ribs. Sear each side for 3-4 minutes. You want a nice brown crust. This adds flavor to the meat. After searing, remove the ribs from the skillet. Place them on a plate and let them rest. In the same skillet, add 1 finely chopped onion. Sauté it for about 5 minutes until it’s soft. Then, add 4 minced garlic cloves and cook for another minute. This will make your kitchen smell amazing! In a bowl, mix 1 cup of balsamic vinegar, 1 cup of beef broth, 2 tablespoons of brown sugar, 1 tablespoon of Dijon mustard, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Whisk it together until combined. Pour this sauce into the skillet. Scrape the bottom to get all those flavorful bits. Now, place the seared short ribs into the slow cooker. Pour the balsamic mixture over them. Make sure they are well coated. Cover and cook on low for 6-8 hours or high for 4-5 hours. The ribs will become tender and fall-off-the-bone good. When done, take the ribs out. If you want, you can thicken the sauce by cooking it on high for 15 minutes. Drizzle the sauce over the ribs and garnish with chopped parsley before serving. Enjoy your savory meal! For the best flavor, use high-quality beef short ribs. Bone-in ribs add more taste. Season generously with salt and pepper. It helps to enhance the meat's natural flavor. The balsamic vinegar brings a sweet and tangy punch that complements the rich beef. A splash of beef broth adds depth. Sauté onions and garlic in olive oil to build a solid base. Cook until they are soft and fragrant. This step makes a big difference in the overall taste. Cooking times and temperature are key. For tender ribs, cook on low for 6-8 hours. If you are short on time, high heat works too. Cook on high for 4-5 hours. Always check that the meat is tender and pulls away from the bone easily. This shows they are perfectly cooked. Use a meat thermometer if you want to be sure. The internal temperature should reach around 190°F for optimal tenderness. Searing the meat is essential for flavor. Heat the olive oil in a skillet over medium-high heat. Once it's shimmering, add the ribs. Sear them for 3-4 minutes on each side. This creates a nice crust that locks in juices. Don’t overcrowd the skillet; it can lower the heat. If needed, sear in batches. After searing, let the ribs rest for a few minutes. This helps keep them juicy when they cook in the slow cooker. {{image_2}} You can swap some ingredients for a twist. Instead of beef short ribs, try pork ribs. They add a nice change in flavor. Use red wine instead of balsamic vinegar for a richer taste. If you want a sweeter sauce, add more brown sugar. Fresh herbs like thyme or rosemary can replace dried ones for a fresher kick. You can also add chopped carrots or celery for extra veggies. While slow cooking gives great results, you can also braise the ribs. To braise, sear the ribs first, then simmer them on the stove. Cover the pot and cook on low heat for about two hours. This method also makes the ribs tender. If you’re short on time, you can use a pressure cooker. Cook the ribs for about 45 minutes for similar results. Adjusting flavors can take your dish further. For a smoky taste, add a bit of smoked paprika. If you like heat, toss in some red pepper flakes. A splash of soy sauce can add umami depth. For a tangy kick, add a bit of lemon juice or zest. Each of these changes can make the dish your own. Experiment to find your favorite flavor blend! After you enjoy the balsamic short ribs, let them cool. Place leftovers in an airtight container. Store them in the fridge for up to three days. If you want them to last longer, consider freezing. To reheat, take the ribs out of the fridge. Place them in a pot with some sauce. Heat on low until warmed through. You can also use the microwave. Just cover the ribs and heat for about two minutes. Stir halfway for even heating. For freezing, wrap the short ribs tightly in plastic wrap. Then, place them in a freezer-safe bag. Make sure to squeeze out any air. These ribs can last for up to three months in the freezer. When ready to eat, thaw them overnight in the fridge before reheating. Yes, you can use other cuts. Chuck roast or brisket works well. These cuts have good fat and flavor. They will also cook down nicely in the slow cooker. Just remember to adjust cooking time. You will know the ribs are done when they are very tender. Use a fork to test them. If the meat pulls apart easily, they are ready. The best cooking time is 6-8 hours on low or 4-5 hours on high. Absolutely! You can prepare the short ribs a day ahead. Just cook them as directed and let them cool. Store them in the fridge overnight. The next day, reheat them gently in the slow cooker. This helps the flavors meld even more. This blog post covered the key steps to make delicious short ribs. We discussed important ingredients, from the main elements to optional garnishes and side dishes. I shared step-by-step instructions, cooking tips, and variations to enhance flavor. We also explored how to store and reheat leftovers. In conclusion, with the right approach, you can create a meal that impresses. Enjoy the process, and happy cooking!

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Craving a meal that’s both savory and tender? Look no further than slow cooker balsamic short ribs. This dish brings juicy flavors and melt-in-your-mouth goodness right to your table. With simple ingredients and easy steps, you’ll have a comforting meal with minimal effort. Join me as I guide you through creating this delicious recipe, perfect for any night of the week!

Ingredients

Main Ingredients

For slow cooker balsamic short ribs, you will need:

  • 2 lbs bone-in beef short ribs
  • 1 cup balsamic vinegar
  • 1 cup beef broth
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons olive oil

These ingredients work together to create a rich and savory flavor. The balsamic vinegar adds a sweet and tangy note. The beef broth makes the dish hearty and comforting.

Optional Garnishes

You can enhance your dish with:

  • Fresh parsley, chopped

Chopped parsley adds a nice pop of color and freshness. It also balances the rich flavors of the short ribs.

Suggested Side Dishes

Pair your short ribs with:

  • Creamy mashed potatoes
  • Sautéed vegetables

Creamy mashed potatoes soak up the delicious sauce. Sautéed vegetables add a healthy crunch. These sides make the meal complete and satisfying.

Step-by-Step Instructions

Preparation of Short Ribs

Start by taking your short ribs. Season them well with salt and pepper on all sides. This step is key. It brings out the meat’s natural taste. Once seasoned, set the ribs aside.

Searing the Ribs

Next, heat 2 tablespoons of olive oil in a big skillet over medium-high heat. When the oil is hot, add the short ribs. Sear each side for 3-4 minutes. You want a nice brown crust. This adds flavor to the meat. After searing, remove the ribs from the skillet. Place them on a plate and let them rest.

Making the Balsamic Sauce

In the same skillet, add 1 finely chopped onion. Sauté it for about 5 minutes until it’s soft. Then, add 4 minced garlic cloves and cook for another minute. This will make your kitchen smell amazing! In a bowl, mix 1 cup of balsamic vinegar, 1 cup of beef broth, 2 tablespoons of brown sugar, 1 tablespoon of Dijon mustard, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Whisk it together until combined. Pour this sauce into the skillet. Scrape the bottom to get all those flavorful bits.

Now, place the seared short ribs into the slow cooker. Pour the balsamic mixture over them. Make sure they are well coated. Cover and cook on low for 6-8 hours or high for 4-5 hours. The ribs will become tender and fall-off-the-bone good. When done, take the ribs out. If you want, you can thicken the sauce by cooking it on high for 15 minutes. Drizzle the sauce over the ribs and garnish with chopped parsley before serving. Enjoy your savory meal!

Tips & Tricks

How to Achieve Best Flavor

For the best flavor, use high-quality beef short ribs. Bone-in ribs add more taste. Season generously with salt and pepper. It helps to enhance the meat’s natural flavor. The balsamic vinegar brings a sweet and tangy punch that complements the rich beef. A splash of beef broth adds depth. Sauté onions and garlic in olive oil to build a solid base. Cook until they are soft and fragrant. This step makes a big difference in the overall taste.

Cooking Times and Temperature

Cooking times and temperature are key. For tender ribs, cook on low for 6-8 hours. If you are short on time, high heat works too. Cook on high for 4-5 hours. Always check that the meat is tender and pulls away from the bone easily. This shows they are perfectly cooked. Use a meat thermometer if you want to be sure. The internal temperature should reach around 190°F for optimal tenderness.

Searing Tips for Meat

Searing the meat is essential for flavor. Heat the olive oil in a skillet over medium-high heat. Once it’s shimmering, add the ribs. Sear them for 3-4 minutes on each side. This creates a nice crust that locks in juices. Don’t overcrowd the skillet; it can lower the heat. If needed, sear in batches. After searing, let the ribs rest for a few minutes. This helps keep them juicy when they cook in the slow cooker.

Variations

Alternative Ingredients

You can swap some ingredients for a twist. Instead of beef short ribs, try pork ribs. They add a nice change in flavor. Use red wine instead of balsamic vinegar for a richer taste. If you want a sweeter sauce, add more brown sugar. Fresh herbs like thyme or rosemary can replace dried ones for a fresher kick. You can also add chopped carrots or celery for extra veggies.

Different Cooking Techniques

While slow cooking gives great results, you can also braise the ribs. To braise, sear the ribs first, then simmer them on the stove. Cover the pot and cook on low heat for about two hours. This method also makes the ribs tender. If you’re short on time, you can use a pressure cooker. Cook the ribs for about 45 minutes for similar results.

Flavor Profile Adjustments

Adjusting flavors can take your dish further. For a smoky taste, add a bit of smoked paprika. If you like heat, toss in some red pepper flakes. A splash of soy sauce can add umami depth. For a tangy kick, add a bit of lemon juice or zest. Each of these changes can make the dish your own. Experiment to find your favorite flavor blend!

Storage Info

How to Store Leftovers

After you enjoy the balsamic short ribs, let them cool. Place leftovers in an airtight container. Store them in the fridge for up to three days. If you want them to last longer, consider freezing.

Reheating Instructions

To reheat, take the ribs out of the fridge. Place them in a pot with some sauce. Heat on low until warmed through. You can also use the microwave. Just cover the ribs and heat for about two minutes. Stir halfway for even heating.

Freezing Short Ribs

For freezing, wrap the short ribs tightly in plastic wrap. Then, place them in a freezer-safe bag. Make sure to squeeze out any air. These ribs can last for up to three months in the freezer. When ready to eat, thaw them overnight in the fridge before reheating.

FAQs

Can I use a different cut of beef?

Yes, you can use other cuts. Chuck roast or brisket works well. These cuts have good fat and flavor. They will also cook down nicely in the slow cooker. Just remember to adjust cooking time.

How do I know when the ribs are done?

You will know the ribs are done when they are very tender. Use a fork to test them. If the meat pulls apart easily, they are ready. The best cooking time is 6-8 hours on low or 4-5 hours on high.

Can I make this recipe in advance?

Absolutely! You can prepare the short ribs a day ahead. Just cook them as directed and let them cool. Store them in the fridge overnight. The next day, reheat them gently in the slow cooker. This helps the flavors meld even more.

This blog post covered the key steps to make delicious short ribs. We discussed important ingredients, from the main elements to optional garnishes and side dishes. I shared step-by-step instructions, cooking tips, and variations to enhance flavor. We also explored how to store and reheat leftovers.

In conclusion, with the right approach, you can create a meal that impresses. Enjoy the process, and happy cooking!

For slow cooker balsamic short ribs, you will need: - 2 lbs bone-in beef short ribs - 1 cup balsamic vinegar - 1 cup beef broth - 1 medium onion, finely chopped - 4 cloves garlic, minced - 2 tablespoons brown sugar - 1 tablespoon Dijon mustard - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 2 tablespoons olive oil These ingredients work together to create a rich and savory flavor. The balsamic vinegar adds a sweet and tangy note. The beef broth makes the dish hearty and comforting. You can enhance your dish with: - Fresh parsley, chopped Chopped parsley adds a nice pop of color and freshness. It also balances the rich flavors of the short ribs. Pair your short ribs with: - Creamy mashed potatoes - Sautéed vegetables Creamy mashed potatoes soak up the delicious sauce. Sautéed vegetables add a healthy crunch. These sides make the meal complete and satisfying. Start by taking your short ribs. Season them well with salt and pepper on all sides. This step is key. It brings out the meat's natural taste. Once seasoned, set the ribs aside. Next, heat 2 tablespoons of olive oil in a big skillet over medium-high heat. When the oil is hot, add the short ribs. Sear each side for 3-4 minutes. You want a nice brown crust. This adds flavor to the meat. After searing, remove the ribs from the skillet. Place them on a plate and let them rest. In the same skillet, add 1 finely chopped onion. Sauté it for about 5 minutes until it’s soft. Then, add 4 minced garlic cloves and cook for another minute. This will make your kitchen smell amazing! In a bowl, mix 1 cup of balsamic vinegar, 1 cup of beef broth, 2 tablespoons of brown sugar, 1 tablespoon of Dijon mustard, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Whisk it together until combined. Pour this sauce into the skillet. Scrape the bottom to get all those flavorful bits. Now, place the seared short ribs into the slow cooker. Pour the balsamic mixture over them. Make sure they are well coated. Cover and cook on low for 6-8 hours or high for 4-5 hours. The ribs will become tender and fall-off-the-bone good. When done, take the ribs out. If you want, you can thicken the sauce by cooking it on high for 15 minutes. Drizzle the sauce over the ribs and garnish with chopped parsley before serving. Enjoy your savory meal! For the best flavor, use high-quality beef short ribs. Bone-in ribs add more taste. Season generously with salt and pepper. It helps to enhance the meat's natural flavor. The balsamic vinegar brings a sweet and tangy punch that complements the rich beef. A splash of beef broth adds depth. Sauté onions and garlic in olive oil to build a solid base. Cook until they are soft and fragrant. This step makes a big difference in the overall taste. Cooking times and temperature are key. For tender ribs, cook on low for 6-8 hours. If you are short on time, high heat works too. Cook on high for 4-5 hours. Always check that the meat is tender and pulls away from the bone easily. This shows they are perfectly cooked. Use a meat thermometer if you want to be sure. The internal temperature should reach around 190°F for optimal tenderness. Searing the meat is essential for flavor. Heat the olive oil in a skillet over medium-high heat. Once it's shimmering, add the ribs. Sear them for 3-4 minutes on each side. This creates a nice crust that locks in juices. Don’t overcrowd the skillet; it can lower the heat. If needed, sear in batches. After searing, let the ribs rest for a few minutes. This helps keep them juicy when they cook in the slow cooker. {{image_2}} You can swap some ingredients for a twist. Instead of beef short ribs, try pork ribs. They add a nice change in flavor. Use red wine instead of balsamic vinegar for a richer taste. If you want a sweeter sauce, add more brown sugar. Fresh herbs like thyme or rosemary can replace dried ones for a fresher kick. You can also add chopped carrots or celery for extra veggies. While slow cooking gives great results, you can also braise the ribs. To braise, sear the ribs first, then simmer them on the stove. Cover the pot and cook on low heat for about two hours. This method also makes the ribs tender. If you’re short on time, you can use a pressure cooker. Cook the ribs for about 45 minutes for similar results. Adjusting flavors can take your dish further. For a smoky taste, add a bit of smoked paprika. If you like heat, toss in some red pepper flakes. A splash of soy sauce can add umami depth. For a tangy kick, add a bit of lemon juice or zest. Each of these changes can make the dish your own. Experiment to find your favorite flavor blend! After you enjoy the balsamic short ribs, let them cool. Place leftovers in an airtight container. Store them in the fridge for up to three days. If you want them to last longer, consider freezing. To reheat, take the ribs out of the fridge. Place them in a pot with some sauce. Heat on low until warmed through. You can also use the microwave. Just cover the ribs and heat for about two minutes. Stir halfway for even heating. For freezing, wrap the short ribs tightly in plastic wrap. Then, place them in a freezer-safe bag. Make sure to squeeze out any air. These ribs can last for up to three months in the freezer. When ready to eat, thaw them overnight in the fridge before reheating. Yes, you can use other cuts. Chuck roast or brisket works well. These cuts have good fat and flavor. They will also cook down nicely in the slow cooker. Just remember to adjust cooking time. You will know the ribs are done when they are very tender. Use a fork to test them. If the meat pulls apart easily, they are ready. The best cooking time is 6-8 hours on low or 4-5 hours on high. Absolutely! You can prepare the short ribs a day ahead. Just cook them as directed and let them cool. Store them in the fridge overnight. The next day, reheat them gently in the slow cooker. This helps the flavors meld even more. This blog post covered the key steps to make delicious short ribs. We discussed important ingredients, from the main elements to optional garnishes and side dishes. I shared step-by-step instructions, cooking tips, and variations to enhance flavor. We also explored how to store and reheat leftovers. In conclusion, with the right approach, you can create a meal that impresses. Enjoy the process, and happy cooking!

Slow Cooker Balsamic Short Ribs

Indulge in the rich flavors of savory balsamic short ribs with this easy recipe! Perfect for any occasion, these tender short ribs are slow-cooked in a delicious balsamic sauce that makes your mouth water. Learn how to create this mouthwatering dish in just a few simple steps. Dive into the full recipe and impress your family and friends with your culinary skills. Click now to discover the full details and make this delightful meal!
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Ingredients
  

2 lbs bone-in beef short ribs

1 cup balsamic vinegar

1 cup beef broth

1 medium onion, finely chopped

4 cloves garlic, minced

2 tablespoons brown sugar

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by seasoning the short ribs generously with salt and pepper on all sides.

    In a large skillet, heat the olive oil over medium-high heat. Once hot, add the short ribs to the skillet and sear them for 3-4 minutes on each side until browned. Remove them from the skillet and set aside.

      In the same skillet, add the chopped onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and cook for another minute until fragrant.

        In a bowl, whisk together the balsamic vinegar, beef broth, brown sugar, Dijon mustard, thyme, and rosemary. Pour this mixture into the skillet with the onions and garlic, scraping up any browned bits from the bottom of the pan.

          Place the seared short ribs into the slow cooker and pour the balsamic mixture over them. Ensure the ribs are well coated.

            Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the ribs are tender and fall-off-the-bone delicious.

              Once done, remove the short ribs from the slow cooker and set them on a serving plate. If desired, you can turn the slow cooker to high and reduce the sauce for about 15 minutes for a thicker consistency.

                Drizzle the sauce over the short ribs and garnish with chopped fresh parsley before serving.

                  Prep Time: 15 mins | Total Time: 8 hours (including cooking) | Servings: 4

                    - Presentation Tips: Serve the Short Ribs on a large platter with some of the balsamic sauce drizzled on top, and a sprinkle of chopped parsley for color. Pair with creamy mashed potatoes or sautéed vegetables to complete the meal.

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