These slow cooker 3-ingredient balsamic beef short ribs are the kind of dish that makes the whole house smell like a Sunday at my mother’s table. The recipe itself is almost embarrassingly simple—just beef short ribs, a good bottle of balsamic vinegar, and brown sugar—but what comes out of that slow cooker is the sort of fall-off-the-bone comfort that has family members circling the kitchen and asking when dinner will be ready. I first made a version of this years ago for a spring get-together after a long, muddy Midwest winter, and my sister practically begged me to put it on the menu every year after. The balsamic cooks down into a deep, mahogany glaze that clings to the ribs and pools in the bottom of the crock like liquid gold, proof that sometimes the old farm rule is right: simple ingredients, treated with patience, can be pure savory perfection.
These rich, sticky ribs are wonderful spooned over creamy mashed potatoes, buttered egg noodles, or a bed of polenta to catch every bit of that glossy balsamic reduction. On our farm table, I like to balance the sweetness and tang with simple sides: steamed green beans with a little butter and salt, a crisp tossed salad with a light vinaigrette, or roasted carrots and onions. Warm dinner rolls or a crusty loaf of bread are handy for sopping up the pan drippings, and if you’re serving a crowd, a pan of baked beans or a simple coleslaw turns this into a hearty, stick-to-your-ribs meal that feels right at home at any spring gathering.
Slow Cooker 3-Ingredient Balsamic Beef Short RibsServings: 4
Ingredients
3 to 3 1/2 pounds bone-in beef short ribs
1 cup balsamic vinegar
1/2 cup packed brown sugar (light or dark)
Directions
Pat the beef short ribs dry with paper towels and trim off any large, loose pieces of surface fat, but leave the meat well marbled so it stays tender.
In a small bowl or measuring cup, whisk together the balsamic vinegar and brown sugar until the sugar is mostly dissolved and the mixture looks syrupy.
Lay the short ribs in a single layer in the bottom of a 5- to 6-quart slow cooker, meaty side down if they are curved. It’s fine if they fit snugly, but avoid stacking if you can.
Pour the balsamic and brown sugar mixture evenly over the ribs, turning them once with tongs so all sides are lightly coated in the liquid.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the ribs are very tender and the meat is pulling away from the bone when nudged with a fork.
Once the ribs are tender, carefully lift them out of the slow cooker with tongs and place them on a platter or plate, keeping the bones intact as much as possible. Tent loosely with foil to keep warm.
Pour the cooking liquid and drippings from the slow cooker into a small saucepan, skimming off excess surface fat with a spoon if there is a thick layer. Bring the liquid to a gentle boil over medium heat and cook, stirring occasionally, for 8 to 12 minutes, or until it reduces to a glossy, slightly thickened balsamic glaze that coats the back of a spoon.
Return the warm ribs to the slow cooker crock or place them back into the now-empty (but still warm) slow cooker insert. Pour the hot reduced balsamic glaze over the ribs, turning gently to coat so they are covered in a deep mahogany, sticky sauce.
Serve the ribs straight from the slow cooker, spooning extra balsamic pan drippings over the top and letting the meat fall off the bone onto plates or over your chosen side.
Variations & Tips
If you like a little more savoriness, you can lightly season the ribs with kosher salt and black pepper before they go into the slow cooker, though the balsamic and brown sugar already provide a lot of flavor. For a slightly less sweet version, reduce the brown sugar to 1/3 cup and cook the glaze a bit longer to concentrate the flavor. If your balsamic vinegar is very sharp, you can stir a tablespoon of butter into the finished glaze off the heat to round out the acidity and give the sauce a silky sheen. For a bit of heat, add a pinch of crushed red pepper flakes to the balsamic mixture before pouring it over the ribs. These ribs can also be finished under the broiler instead of reducing the sauce separately: transfer the cooked ribs to a foil-lined baking sheet, boil the cooking liquid on the stovetop until syrupy, brush it over the ribs, and broil for 2 to 3 minutes until sticky and caramelized, watching closely so they don’t burn. For food safety, always start with fresh or properly thawed ribs, keep them refrigerated until you’re ready to cook, and do not leave them at room temperature for more than 1 to 2 hours. Make sure your slow cooker reaches a steady simmer within a few hours; if your cooker runs cool, use the HIGH setting. Leftover ribs should be cooled, covered, and refrigerated within 2 hours and eaten within 3 to 4 days, or frozen for longer storage. Reheat leftovers to a steaming hot temperature before serving.
