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This Slow Cooker Balsamic Short Ribs is tender and melt in your mouth. The short ribs are cooked in the slow cooker in balsamic vinegar to infuse the flavor into them. These short ribs work great over gnocchi paired with brussels sprouts or even shredded for tacos or rice bowls.
These slow cooker balsamic short ribs take 15 minutes of hands-on prep and 8 hours of hands-off cooking. Bone-in short ribs get a quick sear, then slow cook in beef broth, tomato sauce, balsamic vinegar, garlic, carrots, and dried herbs until the meat is fall-apart tender and soaked in a rich, tangy sauce. No wine needed. It’s the cozy Sunday dinner I start in the morning so the whole house smells amazing by the time everyone gets home.
The idea came from a local restaurant near us that serves short ribs over gnocchi with crispy Brussels sprouts. I had to make it at home, and now it’s on repeat all fall and winter. If you love slow cooker short ribs, try my Slow Cooker Italian Short Ribs or Cranberry Braised Short Ribs Recipe.
Why This Recipe Works
• Searing builds the flavor. Browning the short ribs first creates a deep, savory crust that flavors the whole sauce. Skip it and the ribs taste flat.
• Balsamic and tomato do the job of red wine. The acidity in balsamic vinegar balances the richness of the beef, and tomato sauce adds body. You get a deep, braised flavor without opening a bottle.
• Low and slow breaks down the connective tissue. Short ribs are a tough cut with lots of collagen. Eight hours on low melts it into tender, juicy meat.
Recipe Ingredients
See full list of ingredients below in recipe card with exact measurements.
- Short ribs: Look for bone-in, English-style short ribs (thick pieces with one bone each). Plan on 1 to 2 ribs per person depending on size. Boneless short ribs work too, and you’ll get a little more meat per pound.
- Vegetables: Sweet onion and carrots cook right in the sauce. You can add celery or bell pepper if you have them.
- Spices: The spice mixture of dried basil, thyme and oregano add nice flavor. You also can use fresh herbs if you want.
- Balsamic Vinegar: The balsamic vinegar helps to tenderize the beef and create a savory flavor.
How to Make Balsamic Short Ribs in the Slow Cooker
Step 1: Sear the short ribs. Pat the short ribs dry and season both sides with salt and pepper. Heat oil in a large skillet over medium-high heat and brown the ribs in batches, about 3 to 4 minutes per side. Transfer to the slow cooker.
Step 2: Add everything else. Add the beef broth, tomato sauce, balsamic vinegar, onion, carrots, garlic, bay leaves, basil, thyme, and oregano.
Step 3: Slow cook. Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours, until the meat is fork-tender and pulling away from the bone.
Step 4: Finish the sauce (optional but worth it). Remove the ribs and bay leaves. Skim the fat from the top of the liquid, then simmer about 2 cups of the sauce in a saucepan for 10 to 15 minutes until slightly thickened.
Step 5: Serve. Spoon the sauce over the ribs, garnish with fresh parsley and a drizzle of balsamic glaze, and serve over gnocchi with Brussels sprouts.
Common Mistakes to Avoid
- Skipping the sear. It only takes 10 minutes and it’s where most of the flavor comes from.
- Crowding the skillet. Sear in batches so the ribs brown instead of steam. Pat them dry first.
- Pulling them too early. If the meat is still firm, it needs more time. Short ribs get more tender as they cook, not tougher.
- Serving the sauce straight from the slow cooker. It will be thin and greasy. Skim the fat off the top and simmer it on the stove for 10 to 15 minutes to thicken.
- Lifting the lid. Every peek lets heat escape and adds cook time.
How to Serve Them (Restaurant-Style)
My favorite way is the plate that inspired this recipe: short ribs over pan-seared or simple buttered gnocchi with crispy Roasted Brussels Sprouts with Bacon on the side. A spoonful of the reduced sauce ties it all together.
Other favorites:
- Roasted vegetables like Balsamic Roasted Carrots, which echo the balsamic in the sauce.
- Creamy polenta to soak up every bit of sauce. My Creamy Polenta Recipe is perfect here, or try Crispy Polenta Stacks for a dinner party.
- Mashed potatoes or Garlic Parmesan Smashed Potatoes.
Leftover Ideas
Short ribs are even better the next day, and leftovers turn into a whole second dinner.
- Tacos: Shred the meat, toss with a little sauce, and pile into warm tortillas with pickled onions.
- Rice bowls: Serve shredded short rib over rice with roasted vegetables and a drizzle of the sauce.
- Pita with hummus: Tuck the meat into warm pita with a swoosh of hummus and fresh parsley. It’s a nod to my favorite Hummus with Spiced Beef and Toasted Pine Nuts.
- Pasta: Stir shredded meat into the leftover sauce and toss with pappardelle or rigatoni.
Storage Tips
- To store: Refrigerate the short ribs in their sauce in an airtight container for 3 to 4 days. Chilling also makes it easy to lift off the hardened fat before reheating.
- To reheat: Warm gently in a covered skillet or saucepan over medium-low heat with some of the sauce, or in the microwave.
- To freeze: Freeze the meat with some sauce in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge.
Recipe FAQ
Short ribs take 8 to 9 hours on low or about 5 to 6 hours on high in the slow cooker. They’re done when the meat is fork-tender and pulls away from the bone easily. If they’re still firm, keep cooking.
You don’t have to, but it’s worth it. Searing creates a browned crust that adds deep, savory flavor to the meat and the sauce. Without it, the ribs taste noticeably flatter.
Yes. This recipe doesn’t use any wine. Balsamic vinegar and tomato sauce give the braise the same depth and acidity that red wine usually adds.
Remove the ribs, skim off the fat, and simmer the liquid in a saucepan for 10 to 15 minutes until it reduces. For a faster fix, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the simmering sauce.
Yes. Boneless short ribs cook in about the same time. Check them toward the end of the cook time since smaller pieces may finish a little sooner.
More Beef Recipes
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Slow Cooker Balsamic Short Ribs
Ingredients
- 3 to 4 pounds bone-in short ribs
- 2 tablespoons olive oil, for searing
- Salt and pepper
- 4 cups beef broth
- 1 15-ounce can of tomato sauce
- 1/2 of a sweet onion, diced
- 3 carrots, peeled, cut into large chunks
- 3 bay leaves
- 6 garlic cloves, smashed
- 1/2 cup of balsamic vinegar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- Fresh parsley and balsamic glaze, or serving (optional)
Instructions
- Pat the short ribs dry and season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Working in batches, sear the short ribs 3 to 4 minutes per side until browned. Transfer to a large slow cooker.
- Add the beef broth, tomato sauce, onion, carrots, bay leaves, garlic, balsamic vinegar, basil, thyme, and oregano.
- Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours, until the meat is fork-tender and pulls away from the bone.
- Remove the short ribs and discard the bay leaves. Skim the fat from the cooking liquid.
- Optional: Simmer about 2 cups of the sauce in a saucepan over medium heat for 10 to 15 minutes until slightly thickened.
- Spoon the sauce over the short ribs, garnish with parsley and a drizzle of balsamic glaze, and serve over gnocchi with Brussels sprouts.
Notes
- Boneless short ribs work too. You’ll get a little more meat per pound, and they may finish slightly sooner.
- Don’t skip the sear. It adds most of the flavor. Pat the ribs dry and sear in batches.
- Thicken the sauce: Skim the fat and simmer the liquid 10 to 15 minutes, or stir in a cornstarch slurry.
- Make ahead: Refrigerate overnight, lift off the solidified fat, and reheat gently in the sauce.
- Leftovers: Shred for tacos, rice bowls, pasta, or warm pita with hummus.
- Storage: Refrigerate 3 to 4 days or freeze up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you
This looks so good. My mouth is watering just looking at the pictures. I can’t wait to make it for the family. Thanks!
Hey Julia….! This slow cooker…ribs looks soooo good & more delicious…i will definitely make this dish for my husband in upcoming weekend…Thanks for sharing & keep shared your new amazing recipes…….!
I hope you guys like it! I love how tender the meat gets in the slow cooker.