12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

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Slow Cooker Balsamic Short Ribs


6 Bone-In Beef Short Ribs, about 3¼ pounds
¾  tsp Salt, divided
½  tsp Fresh-Ground Black Pepper
2 TBSP  INFUSED Garlic Olive Oil, divided
1 Medium 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
Garnish Fresh Parsley, chopped

Sprinkle ribs with ½ tsp salt and pepper. Heat 1 TBSP 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 TBSP 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 tsp salt.

Serve the ribs with the gravy and mashed potatoes sprinkled with parsley, if desired.

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