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Balsamic Glazed Short Ribs | asimplepantry.com

Balsamic Glazed Short Ribs

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8


For the Beef Short Ribs

  • 2 Tbsp Olive Oil
  • 8 Beef Short Ribs
  • 4 Tbsp Kosher Salt
  • 1 Tbsp Cracked Black Pepper
  • 1 Yellow Onion chopped
  • 3 Celery Stalks chopped
  • 2 Carrots peeled and chopped
  • 1 Pack Fresh Rosemary
  • 1 Pack Fresh Thyme
  • 1 Bottle White Wine

For the Balsamic Glaze

  • 6 Heads of Garlic split horizontally
  • 6 Tbsp Unsalted Butter
  • ½ C Brown Sugar
  • 6 Sprigs Rosemary
  • 4 C Balsamic Vinegar
  • 7 C Chicken Stock sodium free
  • 4 C Beef Stock sodium free


  • Generously salt and pepper the short ribs. Place a large pan over medium-high heat and add the olive oil. Once very hot, add the short ribs and brown on both sides, then remove from heat immediately.
  • Deglaze the pan with a little of the white wine, scraping the brown bits up as the wine reduces.
  • Add the meat, deglazing liquid, vegetables, and herbs to a 6 quart slow cooker and pour in the wine. Set temperature to low for 6 hours and let it cook.
  • While the meat cooks, start making the glaze. In a large sauce pan over medium-high heat, melt the butter to near foaming. Spread the brown sugar across the surface of the pan and nestle the garlic heads into the sugar. Allow to cook, and lightly caramelize for around 10-12 minutes.
  • Once the garlic and sugar are a nice dark brown, add the balsamic vinegar and turn up the heat, and allow to boil until reduced by 80%*. After the vinegar has reduced, add the chicken stock and reduce again, this time by 75%. Add the beef stock and reduce once more by about 75%, or until the glaze starts to thicken a bit, enough to coat a spoon with a light layer.
  • When the ribs are ready, remove from slow cooker and allow to cool. Reserve 1 cup of the braising liquid left in the slow cooker and add it to a large fry pan at medium-medium-high heat. Add 2 cups of the glaze, as well as 4 sprigs of rosemary, then add the ribs and allow the glaze to continue reducing around the ribs until thick and thoroughly glazed. Serve with pasta tossed in some of the remaining glaze and enjoy immediately.


*The balsamic vinegar will create a lot of fumes while it reduces, so good ventilation, or fans and open windows may be necessary. Once the stock is added, the fumes will dissipate.