Sunday, August 29, 2010

Balsamic Glazed Shortribs

Okay so I know that this isn't the most beautiful picture in the world, but I had to post these because they were too yummy not to. I have wanted to make short ribs for awhile now and I found some at my local store on sale and then the fun began. Short ribs have to be one of the most tender pieces of meat that I have ever eaten.

These shortribs were cooked in the crockpot so I didn't have to heat up my house with the oven. You sear them on the stove first and then make a sauce with the drippings, balsamic vinegar and a saute of garlic and onions that you pour over them in the crockpot. The balsamic vinegar gives the meat a nice sweet flavor as it cooks in the crockpot.

After you pull the shortribs out of the crockpot you take the sauce and skim the fat off of it and reduce the sauce on the stove. I added a couple of tablespoons of heavy cream to it to pull the sauce together at the end. You can serve these over mashed potatoes (what I did), polenta or rice and drizzed with some of the sauce. Yummy! My family is already asking when we are going to have these again!

Balsamic Glazed Shortribs
(I started out with a recipe from I believe Woman's Day and made it my own)

4-5 pounds of shortribs (if they are boneless you will need less)
3 TBL olive oil
3 garlic cloves, minced
1/2 medium onion, diced very finely
1/3 cup balsamic vinegar
1/2 cup chicken or beef stock (the recipe called for red wine but I didn't have it)
Salt and Pepper
2 TBL heavy cream

- Heat oil over medium high heat.
- Sear the shortribs on each side
- Add shortribs to your crockpot, season with salt and pepper and turn on low
- Remove all but 1 TBL of oil out of the pan. Cook the garlic and onion for about 2 minutes
- Add the balsamic vinegar and broth and scrape any bits of flavor that are on the bottom of the pan. Allow to reduce for 1-2 minutes and pour over the shortribs in the crockpot
- Allow to cook on low for 8 hours. I had boneless shortribs so mine took less...more like 5 1/2 to 6.
- Remove the meat from the crockpot and place on a plate. Skim the fat off of the sauce and put the sauce in a small saucepan on the stove.
- Allow the sauce to reduce on the stove over medium high heat until reduced by over half.
- At the end add 2 TBL heavy cream (optional) and pour over the shortribs when you serve them.


1 comment:

Kayte said...

I was hoping these were going to be making an appearance when I read the menu for the week. They look really good (I know, meat is terribly difficult to photograph) and sound delicious. Am going to try these, love that the crockpot does all the work for having a chef almost.