Slow-Cooker Balsamic Braised Short Ribs: The Coziest Dinner Imaginable

Fall-off-the-bone tender short ribs braised in a rich, deeply flavorful balsamic and red wine sauce. This slow-cooker recipe is incredibly easy to make but delivers a show-stopping result, perfect for a cozy Sunday dinner or for impressing guests without spending hours in the kitchen. This is the ultimate comfort food.

There are some meals that just feel like a hug in a bowl. They’re the dishes that simmer away for hours, filling your entire home with the most incredible, soul-warming aromas. They’re the meals you crave on a chilly Sunday afternoon, the ones that bring everyone to the table, eager and smiling. For me, this Slow-Cooker Balsamic Braised Short Ribs recipe is the absolute king of those meals.

Why This Recipe Works So Well

This dish is a favorite for so many reasons. It’s my go-to for special occasions, cozy weekends, and whenever I want to serve something truly impressive without being chained to the stove.

This is where the real work happens. The low, slow, and moist heat of a slow cooker is absolutely perfect for tougher cuts of meat like short ribs. It gently breaks down all the connective tissue (collagen) that can make them chewy, transforming it into rich, succulent gelatin. This process is what makes the meat fall-off-the-bone tender. You simply can’t rush it, and the slow cooker ensures it happens perfectly every time.

A Perfectly Balanced, Rich Sauce

The braising liquid is the heart and soul of this dish. It’s a symphony of deep, savory flavors from the beef broth and aromatics, a fruity depth from a good dry red wine, and a tangy, complex sweetness from high-quality balsamic vinegar. As the ribs cook, all their rich, beefy flavor infuses into the sauce, and in turn, the sauce permeates the meat. It’s a beautiful relationship.

Key Ingredients for the Best Short Ribs

With a simple recipe like this, the quality of your ingredients really matters. There are no complicated techniques to hide behind, just pure, beautiful flavor.

For this recipe, you want to look for bone-in, English-style short ribs. This means they are cut into individual, thick, meaty pieces (about 2-3 inches thick). The bone is essential, as it adds an incredible amount of flavor and richness to the braising liquid as it cooks. Look for pieces with good marbling—those little flecks of fat will melt away during the long cook, ensuring the meat is juicy and tender.

We start by building a classic flavor base known as a mirepoix. It’s a simple combination of diced onion, carrots, and celery. When sautéed, these vegetables provide a subtle, sweet, and earthy foundation for the sauce. A few cloves of garlic and some fresh, woody herbs like thyme and rosemary round out the aromatic profile beautifully.

The Braising Liquid: The Heart of the Dish

This is what will transform your short ribs into something truly special. You’ll need a good-quality beef broth and a dry red wine you’d be happy to drink, like a Cabernet Sauvignon or a Merlot. But the ingredient that truly elevates this dish from a simple beef stew to something magnificent is the balsamic vinegar. It adds a crucial layer of acidity and a deep, complex sweetness that balances the richness of the beef. 

For a recipe where the sauce is everything, you can't skimp on quality. Using a true balsamic vinegar of Modena by Giusti ensures you get that authentic, nuanced flavor profile without any harshness, which is key to creating that luxurious, velvety sauce.

How to Make Balsamic Braised Short Ribs (Step-by-Step)

Yields: 4-6 servings 
Prep time: 25 minutes 
Cook time: 6-8 hours

Ingredients:

• 4 lbs (about 1.8 kg) bone-in, English-style beef short ribs
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 4-5 cloves garlic, minced
• 1 cup dry red wine (like Cabernet Sauvignon)
• 4 cups (about 1 liter) beef broth
• 1/2 cup high-quality balsamic vinegar
• 2-3 sprigs fresh thyme
• 1 sprig fresh rosemary
• Salt and freshly cracked black pepper

Instructions:

1. Sear the Short Ribs: Pat the short ribs completely dry with paper towels and season them very generously on all sides with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pan, sear the short ribs on all sides until they are deeply browned. This step is crucial for developing flavor. Transfer the seared ribs to the basin of your slow cooker.
2. Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot, scraping up any browned bits from the bottom. Cook for 5-7 minutes, until softened. Add the minced garlic and cook for one more minute until fragrant.
3. Deglaze and Assemble: Pour the red wine into the pot to deglaze, scraping up any remaining browned bits. Let it bubble and reduce by about half, about 3-4 minutes. Pour this mixture over the short ribs in the slow cooker. Add the beef broth, balsamic vinegar, thyme, and rosemary. Stir gently to combine.
4. Cook Low and Slow: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. The ribs are done when they are incredibly tender and falling off the bone.
5. Finish the Sauce (Optional but Recommended): Carefully remove the ribs from the slow cooker. Strain the remaining liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim any excess fat from the top. Bring the sauce to a simmer over medium heat and let it reduce for 10-15 minutes, or until it has thickened into a gravy-like consistency. Taste and adjust for salt and pepper.

What to Serve on the Side

These ribs are begging to be served over something creamy and delicious that can soak up every last drop of the sauce. My top choices are:

• Creamy Parmesan Polenta
• Buttery Mashed Potatoes
• Wide Egg Noodles or Pappardelle Pasta

A little sprinkle of fresh, chopped parsley over the top adds a beautiful touch of color and a hint of freshness that cuts through the richness of the dish perfectly.