This a great recipe that I found in this great recipe book – The Italian Slow Cooker by Michele Scicolone. By far the easiest recipe for short ribs I have found, not to mention the bold flavor and the fall of the bone texture. Enjoy these short ribs with a nice creamy risotto, or fall vegetables such as butternut squash, or a nice cheesy polenta. Happy Cookin’!
1/2 Cup of dry red wine.
1/3 cup of Balsamic vinegar.
1 Sprig of Rosemary
3 Cloves of garlic, rough chopped
1 Tbsp of olive oil.
Salt and black pepper to taste.
In a larger skillet on medium high heat, add the olive oils and brown the short ribs(about 5 minutes per side) repeat step is necessary and transfer them to the slow cooker. In same skillet, remove all excess oil, leaving one about one table spoon, and add the wine, balsamic vinegar and garlic. bring to a quick boil and lower heat to a simmer, cook for about 5 minutes, then transfer liquid to the slow cooker, and add the sprig of Rosemary. Cook the ribs for 8 hrs on slow, or till fork tender. Once cooked, removed from cooker, skim fat from liquid and transfer to sauce pan and cook till reduced by half, pour over the ribs and serve right away. Enjoy!