Ingredients

• 1 tbsp olive oil
• 4-5lbs bone-in-beef short ribs, well-trimmed
• 2 large garlic cloves, finely chopped
• 1/2 cup red wine
• 1/3 cup balsamic vinegar
• 1 3" sprig fresh rosemary
• Salt & freshly ground pepper

Directions

1. In a large 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 browed on all sides. Transfer to large slow-cooker; repeat with remaining short ribs. Sprinkle ribs with salt and pepper to taste.

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

3. Remove ribs from slow cooker. Dicard any loose bones and rosemary sprigs. Cover ribs; keep warm.

4. Skim fat off liquid. pour sauce into pan and cook over medium-high heat until reduced and slightly thickened. Spoon sauce over ribs, serve hot.

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