Balsamic Short Ribs
I rarely slow cook because I barely have full 8 hours of stay at home, plus I have trust issues in leaving my slow cooker while I am at work or overnight as I sleep but this time, I conquered that trust issue and decided to cook this late night, so we have a nice lunch the next day after. It was a success, house did not burn, and we had a nice succulent beef for lunch, I prepared Balsamic Short Ribs.
I had been planning to do this for quite some time now after I had this delicious beef rib dish in Lahaina Hawaii. It was one of the most tender and succulent beef dishes I tried. Balsamic Short Ribs may look hard to prepare but it’s one of the simplest dishes you will ever make, the Reward-To-Effort was very low. Prepared with just searing it off, preparing the sauce with a simple sauté then chucking it in the slow cooker, it can’t get easier than that. It may look tough, that was my first impression as well as the beef kept its shape after cooking but once you use that fork the meat will just fall off and melt before your eyes. It might sound sour specially with a cup of balsamic vinegar, but the flavour just mellows down after cooking it for 8 hours, try it and see what you are missing.
- Season ribs with salt and freshly ground black pepper.
- In a large cast iron pan heat oil then brown ribs on all sides. Set ribs aside.
- Using the same pan add oil if necessary, then sauté onions until it starts to caramelize.
- Add garlic, tomato paste and thyme, cook for one more minute.
- Pour vinegar bring to a boil, continue for 2 minutes.
- Place ribs in a slow cooker, pour the vinegar mixture then add the broth. Slow cook in low setting for 8 hours.
- Place ribs in a serving platter.
- Pour liquid in a sauce pan. Whisk flour in water, pour in the saucepan then cook liquid until thick and reduced. Pour sauce on top of ribs then serve.