6 ea bone-in beef short ribs (about 3¼ pounds)
¾ tsp salt, divided
½ tsp ground pepper
2 TBSP INFUSED Garlic Olive Oil, divided
1 med onion, sliced
2 TBSP Tomato paste
1 tsp Fresh thyme
1 cup INFUSED Red Apple Dark Balsamic Vinegar
½ cup low-sodium beef broth
2 TBSP Cornstarch
1/4 cup water
Chopped fresh parsley (optional)
Sprinkle ribs with ½ teaspoon salt and pepper. Heat 1 tablespoon INFUSED Garlic Olive Oil in a large skillet over medium-high heat. Add the ribs and cook until browned on all sides, about 5 minutes total.
Transfer to a 6-quart or larger slow cooker.
Add the remaining 1 tablespoon INFUSED Garlic Olive Oil and onion to the pan; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in tomato paste, garlic and thyme; cook, stirring, for 1 minute. Add INFUSED Red Apple Balsamic Vinegar and cook, scraping up any browned bits, until the liquid is mostly reduced, 3 to 5 minutes.
Transfer to the slow cooker and add broth. Cover and cook on High for 4 hours or Low for 8 hours.
Transfer the ribs to a serving platter. Transfer the liquid to a medium saucepan and bring to a boil over high heat. Whisk cornstarch and water in a small bowl and add to the boiling liquid. Cook, whisking, until thickened, about 2 minutes. Stir in the remaining ¼ teaspoon salt. Serve the ribs with the gravy and mashed potatoes sprinkled with parsley, if desired.