One of the best things about this recipe is how little active cooking time it requires. After a quick sear and a few minutes of preparation, the slow cooker does most of the work. By the time dinner is ready, the beef is tender, flavourful, and coated in a luxurious balsamic sauce.
Serve these short ribs over mashed potatoes, creamy polenta, buttered noodles, rice, or roasted vegetables. Add crusty bread on the side to soak up every bit of the sauce.
Recipe Information
Prep Time: 20 minutes
Cook Time: 7 to 8 hours on LOW
Total Time: About 8 hours 20 minutes
Servings: 4 to 6
Course: Main Course
Difficulty: Easy
Cooking Method: Slow Cooker
Ingredients
For the Beef Short Ribs
3 to 4 pounds of beef short ribs
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
For the Balsamic Sauce
1 small onion, sliced
4 cloves of garlic, minced
3/4 cup beef broth
1/2 cup balsamic vinegar
2 tablespoons brown sugar or honey
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
For Thickening the Sauce
2 tablespoons cornflour
2 tablespoons cold water
For Garnish
Fresh chopped parsley
Fresh thyme, optional
Extra black pepper, optional
Instructions
Remove the short ribs from the refrigerator and pat them thoroughly dry with paper towels.
Season all sides of the ribs with salt, black pepper, and garlic powder.
Heat the olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the short ribs in a single layer. Work in batches if necessary so the pan is not overcrowded.
Sear the ribs for approximately 2 to 3 minutes per side, or until they develop a deep brown crust.
Do not rush the searing step. The browned exterior adds a great deal of flavour to the finished dish.
Transfer the seared ribs to the slow cooker.
Add the sliced onion around and underneath the ribs.
Sprinkle the minced garlic over the beef and onions.
In a medium mixing bowl, combine the beef broth, balsamic vinegar, brown sugar or honey, Worcestershire sauce, tomato paste, thyme, and rosemary.
Whisk until the tomato paste is fully incorporated and the sauce is smooth.
Pour the balsamic mixture evenly over the short ribs.
Cover the slow cooker with the lid.
Cook on LOW for 7 to 8 hours.
Avoid opening the lid frequently during cooking because this releases heat and can increase the cooking time.
The ribs are ready when the meat is extremely tender and easily pulls away from the bone.
Carefully remove the cooked short ribs from the slow cooker and transfer them to a serving platter.
Cover the ribs loosely with foil to keep them warm.
Skim some of the excess fat from the surface of the cooking liquid if desired.
Pour the cooking liquid into a saucepan.
Bring the sauce to a gentle simmer over medium heat.
In a small bowl, stir together the cornflour and cold water until completely smooth.
Slowly pour the cornflour slurry into the simmering sauce while whisking continuously.
Continue simmering for approximately 2 to 3 minutes.
The sauce should gradually become thicker, smoother, and glossy.
Taste the sauce and adjust the seasoning if necessary.
If the sauce becomes too thick, add a small splash of beef broth.
Return the short ribs to the sauce or spoon the sauce generously over the ribs on the serving platter.
Garnish with fresh parsley and additional herbs if desired.
Serve hot with your favourite side dishes.
Description
These Slow Cooker Balsamic Beef Short Ribs have a rich, slow-braised flavour and an incredibly tender texture.
The beef short ribs contain connective tissue and marbling that soften during long, gentle cooking. As the collagen breaks down, the meat becomes moist, tender, and flavourful.
The balsamic sauce combines sweet, tangy, savoury, and herbal notes. Balsamic vinegar provides acidity and depth, while brown sugar or honey balances the sharpness with subtle sweetness.
Worcestershire sauce adds extra savoury flavour, tomato paste gives the sauce body and richness, and thyme and rosemary provide a classic slow-cooked aroma.
The finished sauce is flavourful enough to serve as gravy over mashed potatoes or other sides.
Recipe Notes
Bone-in short ribs generally provide the richest flavour because the bones contribute additional depth to the braising liquid.
Boneless short ribs can also be used if you prefer easier serving.
Choose ribs with good marbling. Fat and connective tissue are important for creating a tender result during slow cooking.
Short ribs can release a significant amount of fat as they cook. Skimming excess fat from the sauce before thickening will create a smoother final result.
The balsamic flavour should mellow during the long cooking time, becoming deeper and less acidic.
Different brands of balsamic vinegar vary in sweetness and strength, so taste the finished sauce before adding any additional sugar or salt.
Tips for the Best Short Ribs
Sear the Beef First
Searing creates a flavourful browned crust that adds depth to both the meat and the sauce.
Technically, you can place the ribs directly into the slow cooker, but the final flavour will be noticeably better if you brown them first.
Do Not Overcrowd the Skillet
If too many ribs are placed in the skillet at once, they will steam rather than brown.
Cook them in batches when necessary.
Cook on LOW When Possible
Short ribs benefit from long, gentle cooking.
The LOW setting usually produces the most tender texture.
Keep the Lid Closed
Every time the slow cooker lid is lifted, heat escapes.
Check the ribs only near the end of the expected cooking time.
Skim the Fat
Short ribs are naturally rich.
Removing some excess fat from the cooking liquid helps produce a more balanced sauce.
Thicken the Sauce Separately
Moving the cooking liquid to a saucepan gives you more control over the final consistency.
Rest Before Serving
Let the ribs sit for a few minutes after cooking so the meat stays juicy and easier to handle.
Serving Suggestions
These short ribs pair especially well with creamy or mild sides that absorb the sauce.
Try serving them with:
Mashed potatoes
Creamy polenta
Buttered egg noodles
White rice
Cauliflower mash
Roasted potatoes
Garlic mashed potatoes
Roasted carrots
Green beans
Brussels sprouts
Broccoli
Crusty bread
For a more elegant meal, serve the ribs over polenta with roasted vegetables and spoon the balsamic sauce around the plate.
Variations
Honey Balsamic Short Ribs
Use honey instead of brown sugar for a slightly floral sweetness.
Garlic Herb Short Ribs
Increase the garlic to 6 cloves and add extra rosemary and thyme.
Mushroom Balsamic Short Ribs
Add 8 ounces of sliced mushrooms during the final 2 to 3 hours of cooking.
Spicy Balsamic Short Ribs
Add 1/2 teaspoon crushed red pepper flakes to the sauce.
Red Wine Balsamic Short Ribs
Replace 1/4 cup of the beef broth with dry red wine for a deeper flavour.
Onion-Rich Short Ribs
Use two sliced onions instead of one and allow them to cook underneath the beef.
They will become soft and flavourful and can be served with the ribs.
Make-Ahead Instructions
Short ribs are an excellent make-ahead meal.
Prepare and cook the recipe one day before serving.
Allow the ribs and sauce to cool slightly, then refrigerate them together.
As the dish chills, the fat will rise and solidify on top.
The next day, remove the hardened fat with a spoon.
Reheat the ribs gently in the sauce over low heat or in a covered baking dish.
Many people find that braised meat dishes taste even better the following day because the flavours have more time to develop.
Storage
Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 4 days.
Keep the meat covered with some of the sauce to prevent it from drying out.
Reheat gently until hot throughout.
Avoid overheating, which can cause the meat to become dry.
Freezing
Cooked balsamic short ribs freeze very well.
Place the cooled ribs and sauce in a freezer-safe airtight container.
Freeze for up to 3 months.
For best results, thaw overnight in the refrigerator.
Reheat slowly on the stovetop or in the oven until hot.
Add a small splash of beef broth if the sauce becomes too thick during reheating.
Approximate Nutritional Information
The following values are approximate and depend on the cut of short ribs, portion size, and amount of fat removed.
Per serving, based on 6 servings:
Calories: approximately 520 to 620
Protein: approximately 35 to 42 grams
Carbohydrates: approximately 12 to 16 grams
Fat: approximately 34 to 42 grams
Saturated Fat: approximately 13 to 17 grams
Sugar: approximately 8 to 11 grams
Fibre: approximately 1 gram
Sodium: approximately 700 to 900 milligrams
Iron: approximately 3 to 4 milligrams
Exact nutritional values will vary depending on the ingredients and serving size.
Benefits
High in Protein
Beef short ribs provide a substantial amount of protein.
Protein supports normal muscle maintenance and helps make meals satisfying.
Source of Iron
Beef naturally contains heme iron, which is generally well absorbed by the body.
Iron contributes to normal red blood cell production and oxygen transport.
Provides Vitamin B12
Beef is a natural source of vitamin B12.
Vitamin B12 contributes to normal nervous system function and red blood cell formation.
Contains Zinc
Beef also provides zinc, an essential mineral involved in immune function and many cellular processes.
Satisfying Main Dish
The combination of protein and fat makes short ribs a rich, filling entrée that pairs well with vegetables and other side dishes.
Slow Cooking Develops Flavour
The long cooking process allows the aromatics, herbs, balsamic vinegar, and beef juices to combine into a deeply flavoured sauce without requiring constant attention.
Frequently Asked Questions
What are beef short ribs?
Beef short ribs are cuts of beef taken from areas such as the chuck, plate, or rib sections.
They contain meat, fat, and connective tissue that become very tender when cooked slowly.
Should I use bone-in or boneless short ribs?
Both work.
Bone-in ribs usually have a richer flavour, while boneless ribs are easier to portion and serve.
Do I have to sear short ribs first?
No, but it is highly recommended.
Searing creates browned flavours that significantly improve the final dish.
Can I cook these on HIGH?
Yes.
Depending on your slow cooker, they may take approximately 4 to 5 hours on HIGH.
However, low heat generally produces more evenly tender meat.
How do I know when short ribs are done?
They should be very tender and easy to pull apart with a fork.
For bone-in ribs, the meat should pull away from the bone with little resistance.
Why are my short ribs tough?
They probably need more cooking time.
Tough short ribs usually mean the connective tissue has not yet had enough time to break down.
Continue slow cooking and check again later.
Why is there so much fat in my slow cooker?
Short ribs are naturally fatty.
The fat melts during cooking and rises to the top of the liquid.
You can skim it with a spoon before thickening the sauce.
Can I use another cut of beef?
Chuck roast is a good alternative.
Cut it into large pieces and follow a similar slow-cooking method.
Can I leave out the sugar?
Yes.
The sauce will be more tangy without it.
If your balsamic vinegar is naturally sweet, you may not need additional sweetener.
Can I use honey instead of brown sugar?
Yes.
Honey works very well and gives the sauce a slightly different sweetness.
Can I substitute apple cider vinegar for balsamic?
You can, but the flavour will be noticeably different.
Balsamic vinegar is sweeter and richer, which is important to the character of this recipe.
Can I make the sauce without cornflour?
Yes.
You can simply simmer the cooking liquid until it naturally reduces and thickens.
This method takes longer but gives the sauce concentrated flavour.
Can I add vegetables to the slow cooker?
Yes.
Carrots, mushrooms, pearl onions, and celery are good options.
Add delicate vegetables later in the cooking process so they do not become too soft.
Can I prepare the ribs the night before?
Yes.
Season and sear the ribs, prepare the sauce, and refrigerate everything separately or together.
Place it in the slow cooker the next morning and cook as directed.
What should I serve with balsamic short ribs?
Mashed potatoes are one of the best choices because they absorb the sauce.
Polenta, noodles, rice, and roasted vegetables are also excellent options.
How long will leftovers last?
Properly stored leftovers will generally keep in the refrigerator for up to 4 days.
Can I freeze leftovers?
Yes.
Short ribs and their sauce can be frozen for up to approximately 3 months.
Final Notes
Slow Cooker Balsamic Beef Short Ribs are a comforting, flavorful meal that combines tender beef with a rich sweet-and-tangy sauce.
The best results come from using well-marbled short ribs, browning them thoroughly before slow cooking, and allowing enough time for the connective tissue to become tender.
Once the ribs are finished, thickening the cooking liquid transforms it into a glossy balsamic sauce that is perfect for spooning over the beef and your chosen side dish.
For an especially convenient dinner, prepare the short ribs a day ahead, refrigerate them overnight, remove the excess fat, and gently reheat before serving. The result is a deeply flavourful, restaurant-style comfort food dinner with minimal last-minute preparation.
