Maple Balsamic Slow Cooker Short Ribs are a cozy, stick-to-your-ribs kind of dish that's perfect for those chilly evenings. This recipe combines the deep, rich flavors of balsamic vinegar and maple syrup, creating a sweet and tangy glaze that's hard to resist. It's an easy set-it-and-forget-it meal that transforms everyday short ribs into a gourmet delight.
Beef short ribs are the star of the show, offering tender meat that falls off the bone. The marbling in the ribs ensures you'll get a rich, juicy flavor. Olive oil is used to brown the ribs, enhancing their flavor with a lovely sear. The onion and garlic add depth and aroma to the dish, while the balsamic vinegar provides acidity that balances the sweetness of the maple syrup. Soy sauce adds umami, rounding out the flavors. Beef broth serves as a savory base, while dried thyme, salt, and black pepper season the dish beautifully.
These ribs pair beautifully with creamy mashed potatoes or a hearty polenta. Add some roasted vegetables like carrots or Brussels sprouts for a complete meal. A crusty bread is perfect for sopping up that delicious sauce!
Start by heating the olive oil in a skillet over medium-high heat. You want it hot enough to sear the short ribs, locking in their flavor. As you brown each side (about 3-4 minutes per side should do), transfer them to your slow cooker.
In the same skillet, don't let those flavorful bits go to waste. Add the onions and garlic, sautéing until they’re just fragrant and starting to turn golden. This should take around 2-3 minutes.
Now, pour in the balsamic vinegar, maple syrup, soy sauce, and beef broth. Stir the mixture well and let it come to a gentle simmer. This step helps blend the flavors before they meet the ribs.
Carefully pour this savory-sweet sauce over the ribs in the slow cooker. Sprinkle in the thyme, salt, and pepper. Cover the slow cooker and set it to low. Let the magic happen as it cooks for about 8 hours, until the meat is tender and practically falling off the bone.
Once the ribs are cooked, remove them and keep them warm. Strain the liquid into a saucepan and bring it to a simmer. Allow it to reduce and thicken, creating a luscious sauce to pour over the ribs when serving.
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