Can I make these braised short ribs in a slow cooker?

Yes! Follow the same steps for searing and sautéing on the stovetop (you can use a skillet instead of a Dutch oven or braiser in this case), then transfer everything to your slow cooker. Cook on LOW for 6-8 hours. Still plan to reduce the braising liquid on teh stovetop at the end to thicken the sauce!

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs will work. However, bone-in usually means a richer, more flavorful sauce thanks to the collagen in the bones and marrow. The cook time may be shorter, so start checking around the 2.5 hour mark.

How do I know when the short ribs are done?

Rather than relying on a temperature, the physical cues are the best way to tell if braised short ribs are done. Does a fork slide into the meat with zero-resistance? Does it easily shred apart? Has the meat shrunk away from the bones, and can you easily slide the bone out? A "yes" to all those questions means the short ribs are ready to serve!

Can I use a different vinegar for this recipe?

Balsamic vinegar is the star of the show here and I used it specifically for its unique flavor — I truly wouldn't substitute it. This may not be the recipe for you if you don't have balsamic vinegar on hand!

Balsamic Tomato Braised Short Ribs (Tender & Satisfying)

Description

Balsamic Tomato Braised Short Ribs exemplify how simple and full of flavor comfor food should be. Cooked low and slow in a Dutch oven, braising liquid reduces into a thick, savory sauce. Serve over polenta, rice, potatoes, or with roasted vegetables.

Ingredients

Units Scale

2.5 lb bone-in beef short ribs
2 teaspoons salt
1 teaspoon black pepper
2 yellow onions, thinly sliced
6 cloves garlic, minced
1 tablespoon dried thyme
2 teaspoons dried oregano
1/2 cup balsamic vinegar
1 14-oz can crushed fire roasted tomatoes
2 cups beef broth

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Instructions

Prepare ribs. Preheat the oven to 350 degrees F. Season short ribs with salt and pepper. Heat a Dutch oven over medium high heat. Add the ribs to the pot, fat side down, and sear for 1-2 minutes on each side until all sides are browned. Remove to a plate and reduce heat to medium.
Sauté aromatics. Add the onion and garlic to the pot and sauté for 5 minutes, until onions have softened and garlic is fragrant. Add the thyme and oregano and continue to sauté for another 1-2 minutes.
Deglaze and assemble. Pour in the balsamic vinegar and stir, scraping up any browned bits on the bottom of the Dutch oven. Add the crushed tomatoes and beef broth and stir to combine. Add the short ribs back to the pot, rib side down. Be sure that the short ribs are at least 3/4 covered by the braising liquid; if not, add more broth. Cover and transfer to the oven to cook for 3-4 hours, until the meat of the short ribs is tender and falls apart easily when pierced with a fork.
Reduce liquid. Once the short ribs are done, transfer the Dutch oven back to the stovetop. Use kitchen tongs to remove the short ribs to a plate or bowl and tent with foil to keep warm. Bring the braising liquid to a boil, then reduce to a simmer and cook for 5-10 minutes, until reduced to a thick sauce. Serve over short ribs.

Notes

To adapt for a slow cooker: Follow the steps for searing and sautéing, then assemble everything in your slow cooker. Cook on LOW for 6-8 hours (I don't recommend cooking on high since we want a low, slow cook to break down the collagen in the meat). Transfer the braising sauce back to the stovetop to reduce and thicken it.
Braising liquid: Be sure there's enough liquid to reach at least 3/4 up the sides of the short ribs before braising in the oven. Depending on the size of the Dutch oven or dish you use, you may have to add more liquid. On the other hand, if you're using a smaller dish and the short ribs are fully submerged, that's fine! If you use too little liquid, it may evaporate too quickly and leave the ginger and scallions to burn.
No Dutch oven? Before I had a Dutch oven, I would simply use a casserole dish and cover in aluminum foil before putting in the oven. Be sure the dish you use is deep enough for the braising liquid. Otherwise, use a braiser!
Don't skip the sear. Searing the meat before braising is essential for maximum flavor. Don't skip it!