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Balsamic Glazed Short Ribs

I love, love, love short ribs, and when I got a slow cooker I knew that would be one of the first things that I used it for. Hearty meat dishes are essential winter comfort food, and with the exhaustingly cold weather we’ve had on the east coast lately, there’s no time better to prepare this satisfying dish.

Rachel came to visit a few weeks ago and actually requested that I prepare this for dinner— I’m glad she did because it was simple and incredibly delicious, definitely quickly on it’s way to topping my favorite recipes list. The way short ribs and polenta can both warm your insides in a way that makes you feel comfortable like being wrapped in a blanket next to a window watching the snow fall and also satisfy you like a really juicy hamburger— is pretty awesome.

Recipe adapted from The Italian Slow Cooker by Michele Scicolone

  • 1 tbsp. olive oil
  • 3-4 lbs. bone-in beef short ribs, well trimmed
  • Salt and fresh pepper
  • 3 large garlic cloves, finely chopped
  • 1/2-3/4 cup dry red wine
  • 1/3-1/2 cup balsamic vinegar
  • 2 fresh rosemary sprigs (about 3 inches each)

1. Heat the oil in a large heavy skillet over medium-high heat. Pat the meat dry and add pieces to the pan, without crowding. Cook until browned on all sides, transferring meat to slow cooker as you finish browning. Sprinkle ribs (as generously as you prefer) with salt and pepper.

2. Discard all but 1 tbsp. fat from the skillet and reduce heat to medium. Add the garlic and cook one minute. Add wine and vinegar and bring to a simmer, scraping garlic from bottom of pan. Pour the liquid over the ribs in the slow cooker and add the rosemary sprigs.

3. Cover and cook on low for 5 1/2 hours and high for 1/2-1 hour longer, or until ribs are very tender. Remove ribs from slow cooker and discard rosemary sprigs and any loose bones. Cover ribs to keep warm.

4. Skim the fat off the liquid and pour the remaining sauce into a saucepan. Cook over medium high heat until reduced and slightly thickened. Spoon the sauce over the ribs and serve hot, topped with a fresh rosemary sprig for garnish.

The meat was so incredibly tender it all fell off the bone. The sauce was full-bodied with a nice combination of sweet and acidic flavors, and the recipe proved that even the simplest of recipes— with only 7 ingredients!— can make a perfect meal.

I served these ribs over creamy polenta and with a side of haricots verts— delish.


10:47 am: yummybites3 notes

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