Categories: Slow Cooker

Ingredients

• 6 bone-in beef short ribs (about 3 1/4 lbs.)
• 3/4 tsp salt, divided
• 1/2 tsp black pepper
• 2 tbsp. olive oil, divided
• 1 medium onion, sliced
• 2 tbsp. tomato paste
• 2 garlic cloves, chopped
• 1 tsp chopped fresh thyme
• 1 cup balsamic vinegar
• 1/2 cup beef broth
• 2 tbsp. cornstarch
• 1/4 cup water
• Chopped fresh parsley

Directions

1. Sprinkle ribs with 1/2 tsp salt and pepper. Heat 1 tbsp. oil in a large skillet over medium-high heat. Add the ribs and cook until browned on all sides, about 5 minutes total. Transfer to a slow cooker.

2. Add the remaining 1 tbsp. oil and onion to the pan; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in tomato paste, garlic, and thyme; cook, stirring for 1 minute. Add vinegar and cook, scraping up any browned bits, until the liquid is mostly reduced, 3 to 5 minutes. Transfer to the slow cooker and add broth. Cover and cook on LOW for 8 hours.

3. Transfer the ribs to a serving platter. Transfer the liquid to a medium saucepan and bring to a boil over high heat. Whisk cornstarch and water in a small bowl and add to the boiling liquid. Cook, whisking, until thickened, about 2 minutes. Stir in the remaining 1/4 tsp salt. Serve the ribs with the gravy and sprinkled with parsley.

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