Slow Cooker Balsamic Short Ribs

These tender slow-cooker balsamic short ribs are so comforting, with great flavor from the balsamic vinegar and rosemary. Serve them over parsnip puree with a simple vegetable side, like seared radicchio or quickly sautéed kale.

I love short ribs, because they’re meltingly tender, full of meaty flavor, and really hard to mess up. They’re super easy to make in the slow cooker, and they go well with a wide variety of flavor profiles. In this simple recipe, they’re cooked low and slow with plenty of balsamic vinegar and fresh rosemary for the perfect cold weather comfort food with an Italian bent.

To round out the meal, I like to serve these slow-cooker balsamic short ribs with an extra creamy (but cream-free!) parsnip puree. Parsnips are such a fun cold weather vegetable and they taste great as a puree–the flavor is beguiling and almost has hints of coconut to it. This parsnip puree is pretty much heaven with some cooking juices from the short ribs spooned on top.

The key to a super smooth parsnip puree is a very thorough pulsing in the food processor. I do add both ghee and olive oil for richness, but you can also do all one or the other. The finished texture is so velvety that it’s really hard to believe there’s no cream OR coconut milk involved.

Melt-in-your-mouth short ribs and super-smooth parsnip puree are pretty much the epitome of comfort food for me from September all the way til spring hits. If you haven’t tried making short ribs in the slow cooker, I bet you’ll be happily surprised by how easy and delicious they are.

Step by Step Guide to Making Slow Cooker Balsamic Short Ribs

For the Short Ribs:

1. Pat the ribs dry and season with salt and pepper.
2. In a small bowl, mix the balsamic vinegar, stock, and mustard.
3. Over medium-high heat, warm a large skillet, then add ghee. Sear the short ribs until browned on all sides, about 10-15 minutes. Transfer to a slow cooker.
4. In the skillet, add the onion and the vinegar mixture, scraping the skillet to loosen browned bits. Simmer, then pour into the slow cooker.
5. Add rosemary and bay leaf to the slow cooker. Cover and cook on high for 4 hours or on low for 7-8 hours.

For the Parsnip Puree:

1. Place parsnips and salt in a saucepan, cover with water, and bring to a boil. Simmer, covered, for 15-20 minutes.
2. Reserve 1 cup of cooking liquid and drain the parsnips.
3. In a food processor, combine parsnips, ghee, olive oil, and black pepper. Process until smooth, adding reserved cooking liquid as needed.

To Serve:

Remove ribs from slow cooker, serving hot over parsnip puree with onions and cooking liquid spooned on top.

Recipe Notes

• For the best flavor, ensure to brown the ribs thoroughly before slow cooking.
• Adjust the consistency of the parsnip puree to your liking by adding more or less of the reserved cooking liquid.
• If you prefer a thicker sauce for the ribs, you can reduce the cooking liquid in a saucepan before serving.

Slow Cooker Balsamic Short Ribs

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5 from 2 reviews

• Author: Becky Winkler
• Total Time: 260 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Tender short ribs simmered in balsamic vinegar and rosemary. Serve over creamy parsnip puree for a comforting dinner.

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Ingredients

Units USM Scale 1x2x3x

• 3 lbs (1361 g) bone-in beef short ribs
• Sea salt
• Freshly ground black pepper
• 1 tbsp (14 g) ghee or avocado oil
• 1/4 cup aged balsamic vinegar
• 1/2 cup low-sodium or homemade chicken or beef stock
• 2 tsp stone-ground mustard
• 1 medium yellow onion, halved and thickly sliced
• 2 sprigs fresh rosemary
• 1 bay leaf
• 2 lbs (907 g) medium parsnips, peeled and cut into 1-inch chunks
• 1/4 tsp sea salt
• 2 tbsp (28 g) ghee
• 2 tbsp (28 g) extra virgin olive oil

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Instructions

For the Short Ribs

1. Pat the ribs dry and season with salt and pepper.
2. In a small bowl, mix the balsamic vinegar, stock, and mustard.
3. Over medium-high heat, warm a large skillet, then add ghee. Sear the short ribs until browned on all sides, about 10-15 minutes. Transfer to a slow cooker.
4. In the skillet, add the onion and the vinegar mixture, scraping the skillet to loosen browned bits. Simmer, then pour into the slow cooker.
5. Add rosemary and bay leaf to the slow cooker. Cover and cook on high for 4 hours or on low for 7-8 hours.

For the Parsnip Puree

1. Place parsnips and salt in a saucepan, cover with water, and bring to a boil. Simmer, covered, for 15-20 minutes.
2. Reserve 1 cup of cooking liquid and drain the parsnips.
3. In a food processor, combine parsnips, ghee, olive oil, and black pepper. Process until smooth, adding reserved cooking liquid as needed.

To Serve

1. Remove ribs from slow cooker, serving hot over parsnip puree with onions and cooking liquid spooned on top.

Notes

• For deeper flavor, marinate the short ribs in the balsamic vinegar mixture for at least 30 minutes before searing.
• If you don’t have a slow cooker, you can braise the short ribs in a Dutch oven on the stovetop over low heat for approximately 2.5-3 hours, or until tender.
• To make the parsnip puree extra creamy, use whole milk instead of the reserved cooking liquid.

• Prep Time: 20 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Braising
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 700
• Sugar: 10
• Sodium: 700
• Fat: 45
• Saturated Fat: 15
• Unsaturated Fat: 25
• Carbohydrates: 40
• Fiber: 5
• Protein: 50
• Cholesterol: 150

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