Slow-Cooker Balsamic Short Ribs
Now here's a healthy beef short ribs slow-cooker recipe you can serve to company--even on a holiday. Serve with mashed celeriac or mashed potatoes, steamed green beans and a bold Italian red wine that has a touch of sweetness (think amarone or brunello).
Ingredient Checklist
6 bone-in beef short ribs (about 3 1/4 pounds)
¾ teaspoon salt, divided
½ teaspoon ground pepper
2 tablespoons extra-virgin olive oil, divided
1 medium onion, sliced
2 tablespoons tomato paste
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme
1 cup balsamic vinegar
½ cup low-sodium beef broth
2 tablespoons cornstarch
¼ cup water
1 tablespoon Chopped fresh parsley
DirectionsInstructions Checklist
Step 1
Sprinkle ribs with 1/2 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ribs and cook until browned on all sides, about 5 minutes total. Transfer to a 6-quart or larger slow cooker.
Step 2
Add the remaining 1 tablespoon oil and onion to the pan; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in tomato paste, garlic and thyme; cook, stirring, for 1 minute. Add vinegar and cook, scraping up any browned bits, until the liquid is mostly reduced, 3 to 5 minutes. Transfer to the slow cooker and add broth. Cover and cook on High for 4 hours or Low for 8 hours.
Step 3
Transfer the ribs to a serving platter. Transfer the liquid to a medium saucepan and bring to a boil over high heat. Whisk cornstarch and water in a small bowl and add to the boiling liquid. Cook, whisking, until thickened, about 2 minutes. Stir in the remaining 1/4 teaspoon salt. Serve the ribs with the gravy and sprinkled with parsley, if desired.
Tips
Equipment: 6-qt. or larger slow cooker
Nutrition Facts
Serving Size: 1 Rib & 1/3 Cup Gravy
Per Serving:
281 calories; protein 20.3g 41% DV; carbohydrates 13g 4% DV; dietary fiber 0.6g 3% DV; fat 15.1g 23% DV; saturated fat 5.1g 25% DV; cholesterol 59.4mg 20% DV; vitamin a iu 89.2IU 2% DV; vitamin c 3mg 5% DV; folate 10.3mcg 3% DV; calcium 30.2mg 3% DV; iron 2.8mg 16% DV; magnesium 32.5mg 12% DV; potassium 513.1mg 14% DV; sodium 415.6mg 17% DV.
Exchanges:
2 1/2 Medium-Fat Protein, 1 Fat, 1/2 VegetableIngredientsIngredient Checklist
6 bone-in beef short ribs (about 3 1/4 pounds)
¾ teaspoon salt, divided
½ teaspoon ground pepper
2 tablespoons extra-virgin olive oil, divided
1 medium onion, sliced
2 tablespoons tomato paste
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme
1 cup balsamic vinegar
½ cup low-sodium beef broth
2 tablespoons cornstarch
¼ cup water
1 tablespoon Chopped fresh parsley
DirectionsInstructions Checklist
Step 1
Sprinkle ribs with 1/2 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ribs and cook until browned on all sides, about 5 minutes total. Transfer to a 6-quart or larger slow cooker.
Step 2
Add the remaining 1 tablespoon oil and onion to the pan; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in tomato paste, garlic and thyme; cook, stirring, for 1 minute. Add vinegar and cook, scraping up any browned bits, until the liquid is mostly reduced, 3 to 5 minutes. Transfer to the slow cooker and add broth. Cover and cook on High for 4 hours or Low for 8 hours.
Step 3
Transfer the ribs to a serving platter. Transfer the liquid to a medium saucepan and bring to a boil over high heat. Whisk cornstarch and water in a small bowl and add to the boiling liquid. Cook, whisking, until thickened, about 2 minutes. Stir in the remaining 1/4 teaspoon salt. Serve the ribs with the gravy and sprinkled with parsley, if desired.
Tips
Equipment: 6-qt. or larger slow cooker
Nutrition Facts
Serving Size: 1 Rib & 1/3 Cup Gravy
Per Serving:
281 calories; protein 20.3g 41% DV; carbohydrates 13g 4% DV; dietary fiber 0.6g 3% DV; fat 15.1g 23% DV; saturated fat 5.1g 25% DV; cholesterol 59.4mg 20% DV; vitamin a iu 89.2IU 2% DV; vitamin c 3mg 5% DV; folate 10.3mcg 3% DV; calcium 30.2mg 3% DV; iron 2.8mg 16% DV; magnesium 32.5mg 12% DV; potassium 513.1mg 14% DV; sodium 415.6mg 17% DV.
Exchanges:
2 1/2 Medium-Fat Protein, 1 Fat, 1/2 Vegetable