The combo of beef and balsamic vinegar is one of my winter favourites! The balsamic lends a lovely sweet and sourness to contrast the richness of the meat. It’s a great alternative to cooking with wine if you need to be completely alcohol-free.
Feel free to use this sauce with other cuts of beef such as osso buco or stewing (chunk) steak. And don’t waste your precious super expensive balsamic on this dish. Supermarket balsamic is actually ideal for this dish.
Beef Ribs with Balsamic
Ingredients
- 2 large beef short ribs
- 2 red onions peeled & diced
- 1/3 cup balsamic vinegar
- 2 tablespoons tomato paste
- 2 bay leaves
- Bread tortillas or cauli mash, to serve
Instructions
- Place beef, onions, balsamic, tomato paste, and bay leaves in a slow cooker or oven proof dish.
- For the slow cooker, cover and cook on auto for 10-11 hours or until beef is meltingly tender.
- For the oven, add in a cup of water, cover and bake at 120C (250F) for 6-8 hours or until beef is meltingly tender. Add in a little water if the beef starts to dry out.
- Taste, season and serve hot, with bread or tortillas or cauli mash.
video password: winter [case sensitive]
Variations
vegan / vegetarian – try some slow cooked lentils. Replace beef with a cup of green french-style or puy lentils. Add in a cup of water and slow cook until lentils are tender. I’m just guessing at a time but I’d imagine it would take at least 4 hours. Add more water if it starts to dry out. You could also try balsamic mushrooms (of cause adjust the cooking time).
chicken – replace beef with 4 chicken drumsticks or 2 chicken marylands.
pork -replace beef ribs with 1kg (2lb) pork ribs OR with 500g (1lb) diced pork neck or pork shoulder – this recipe serves 2.
carb lovers / more substantial – serve with tortillas or crusty bread. Or mash.
more veg – add in some sweet potato.
short on time – soften onion in a pan and use minced (ground) beef instead.
paleo (grain, legume & dairy-free) – replace butter and cheese in mash with coconut cream or oil. You could also serve with cabbage leaves or cauliflower mash.
Problem Solving Guide
can’t find beef ribs? – no problem. Just substitute in chuck or stewing steak chopped into large chunks. Smaller pieces of meat will cook more quickly than large cheeks.
too oily? – skim some of the excess oil from the top with a tablespoon OR allow to cool in the fridge and remove solidified fat before reheating and serving.
tough meat – this means you haven’t cooked your meat for long enough. If you can, best to pop back in the slow cooker or oven for at least another half hour or even longer.
watery sauce – if your sauce hasn’t reduced down enough, either pop in the oven with the lid off for half an hour or so, or remove the beef and simmer, uncovered in the slow cooker on high for about an hour. An additional tablespoon of tomato paste may help things.
bland – make sure you’re generous with the salt. A little more tomato paste may help as well.
dry – if you’re cooking in the oven it can be easy for the dish to dry out Best to keep an eye on it and add a little water if you think it’s looking too dry.
onion crunchy – in the slow cooker, onions can take longer to cook than the meat. I don’t worry if they’re a little bit crunchy but if it bothers you, remove the meat and simmer the sauce for 1/2 an hour or until the onions are tender. Return the meat to the pan and reheat before serving.
Waste Avoidance Strategy
beef short ribs – freeze them.
onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
balsamic vinegar / tomato paste / bay leaves – keep them in the pantry.
Prepare Ahead?
Absolutely! Like all slow cooked dishes, this will improve with a little time sitting in the fridge.
Leftover Potential
Great! Will keep in the fridge for a week or more.
Serving Suggestions
I like to serve in bowls with the sauce, and a green salad on the side. Remember to serve plenty of serviettes for those who like to chew on the bones.
Alternately serve on a bed of mashed potato or mashed cauliflower.
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