balsamic glazed short ribs from the “The Italian Slow Cooker” by Michele Scicolone.
awesome cook book full of great Italian recipes all for the slow cooker!! been looking for a book like this, and there it was in the library one day. It just came in. I only have it for a short time sadly, I tried to renew it but it is already on hold for someone else!
serves 6 (I used less short rib, but still the same amount of everything else, so probably serves 3?)
1 tablespoon olive oil
4 – 5 pounds bone in beef short ribs, well trimmed (used about 2/3 pounds)
salt and freshly ground pepper
2 large garlic cloves, finely chopped
1/2 cup dry red wine (we used our own 2005 montepulciano)
1/3 cup balsamic vinegar
1 3 inch rosemary sprig (courtesy of my herb garden!!!)
heat the oil in a large heavy skillet over medium high heat. pat the meat dry and add only as many pieces to the pan as will fit comfortably without crowding. cook until nicely browned on all sides. transfer the meat to a large slow cooker and brown the remaining meat/ sprinkle the ribs with salt and pepper to taste (I forgot this part!)
discard all but 1 tablespoon of the fat (there really wasn’t anything in the pan for me to discard) and reduce heat to medium. add the garlic and cook for 1 minute. add the wine and vinegar and bring to a simmer, scraping the bottom of the pan. pour the liquid over the ribs and add the rosemary.
cover and cook on low for 8 hours, or until the ribs are very tender. remove the ribs from the slow cooker and discard the rosemary sprig and any loose bones. cover the ribs and keep warm.
skim the fat off the liquid. pour the remaining sauce into a saucepan and cook over medium high heat until reduced and slightly thickened. spoon the sauce over the ribs and serve hot.