Balsamic-glazed short ribs

By SEFeiler

Ingredients

• 1 Tablespoon Olive Oil
• 4-5 lbs bones in beef short ribs, well trimmed
• Salt and Freshly ground pepper
• 2 large garlic cloves, finely shopped
• 1/2 cup dry red wine
• 1/3 cup balsamic vinegar
• 1 3 inch sprig fresh rosemary

Preparation

Step 1

In a large, heavy skillet, heat oil over medium high heat. Pat meat dry and place only as many pieces as will fit in skillet without crowding. Cook until nicely browned on all sides. Transfer to a large slow-cooker; repeat with remaining short ribs. Sprinkle ribs with salt and pepper to taste.

Discard all but 1 Tbsp of the fat in skillet and reduce heat to medium. Add garlic and cook 1 minute. Add wine and vinegar and bring to a simmer, scraping bottom of skillet. Pour liquid over ribs; add rosemary. Cover slow-cooker and cook on low 8 hours or until ribs are very tender.

Remove ribs from slow-cooker. Discard any loose bones and rosemary sprig. Cover ribs; keep warm.

Skim fat off the liquid. Pour remaining sauce into a saucepan and cook over medium-high heat until reduced and slightly thickened. Sppon sauce over ribs; serve hot.