Slow Cooker Balsamic Beef Short Ribs

These Slow Cooker Balsamic Beef Short Ribs are deeply savoury, rich, and fall-apart tender. The beef cooks slowly in a glossy balsamic sauce with garlic, onion, herbs, beef broth, and Worcestershire sauce until it becomes incredibly soft and flavourful. The finished sauce is dark, slightly tangy, lightly sweet, and perfect for spooning over mashed potatoes, rice, or creamy polenta.

Prep Time

20 minutes

Cook Time

7–8 hours

Servings

4–6

Ingredients

• 3 to 4 pounds of beef short ribs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 large onion, chopped
• 5 garlic cloves, minced
• 3/4 cup beef broth
• 1/2 cup balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar or honey
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 2 tablespoons cornflour
• 2 tablespoons cold water
• 2 green onions, sliced, for garnish
• Fresh parsley, chopped, for garnish

Instructions

1. Pat the beef short ribs dry with paper towels and season them generously with salt, black pepper, and garlic powder.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the short ribs in batches and sear for about 2 to 3 minutes per side until a deep brown crust develops.
4. Transfer the browned ribs to the slow cooker.
5. Add the chopped onion and minced garlic around the beef.
6. In a medium bowl, whisk together the beef broth, balsamic vinegar, Worcestershire sauce, brown sugar or honey, tomato paste, thyme, and rosemary.
7. Pour the sauce evenly over the short ribs.
8. Add the bay leaves to the slow cooker.
9. Cover and cook on LOW for 7 to 8 hours, or until the beef is extremely tender and easily pulls apart with a fork.
10. Carefully transfer the cooked ribs to a serving platter.
11. Skim excess fat from the surface of the cooking liquid if desired.
12. Pour the cooking liquid into a saucepan and bring it to a gentle simmer.
13. Mix the cornflour and cold water in a small bowl until smooth.
14. Slowly whisk the cornflour mixture into the simmering sauce.
15. Cook for 2 to 3 minutes, stirring frequently, until the sauce becomes thick and glossy.
16. Spoon the balsamic sauce generously over the tender short ribs.
17. Garnish with sliced green onions and fresh parsley.
18. Serve hot with your favourite side dishes.

Tips

Searing the short ribs before slow cooking creates a richer flavour and darker sauce.

Cook on LOW whenever possible for the most tender texture.

Do not overcrowd the skillet while browning the beef.

If the sauce tastes too strong after cooking, add a small splash of beef broth before thickening.

For an even richer sauce, allow the cooking liquid to simmer for several minutes before adding the cornflour slurry.

Serving Suggestions

Serve these short ribs with mashed potatoes, creamy polenta, rice, buttered noodles, roasted carrots, green beans, or crusty bread.

Storage

Store leftovers with some of the sauce in an airtight container in the refrigerator for up to 4 days.

Reheat gently over low heat or in the microwave until hot.

Approximate Nutrition Per Serving

Calories: 540
Protein: 38 g
Carbohydrates: 14 g
Fat: 37 g
Sugar: 8 g
Sodium: 760 mg