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One Pot Wonder: Red-Wine Balsamic Short Ribs

Gallo 50 year anniversary red burgundy

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Just like everyone else reading this, I have my tried and true standby dishes that not only taste delicious, but are so easy to make because you just toss everything into the pot and poof! It’s done. Each time I prepare this recipe for red wine-balsamic short ribs it tastes better and better. Especially once I found the perfect wine to compliment the ingredients. The Gallo Family Vineyard sent me a bottle of their Hearty Burgundy to try in celebration of their 50th anniversary and what can I say? Nailed it! 

Slow clooked red wine balasami short ribs

Red wine-balsamic short ribs

Now it’s important to remember, I’m a wannabe foodie, not a chef. So my cooking style is a bit unconventional, but simple is not always bad. I’ve learned by trial and error to trust my gut and remember with something as beautiful as short ribs, keep it to the bare minimum. Using American’s first truly iconic red blend can’t hurt either. 

Gallo-50-years-red-burgundy-wine-1

Less is more

I dropped the “braised” part of this recipe because it is not always necessary. Braising is optional and I wanted to keep this recipe a true “One-pot Wonder”. If you are a fan of braising, feel free to lightly dust the ribs with flour after seasoning them with salt and pepper. I’ve noticed when you prepare this meal in a crock pot or slow-cooker, it is so much more flavorful when the meat is not braised. This is all a matter of preference. 

Ingredients

Using the freshest ingredients really make a big difference. You can still improvise or substitute at your discretion; however preparing this recipe using the highest quality ingredients versus those processed with preservatives makes a world of difference. Think gourmet vs. fast food. Yes, that much of a difference. That is why I was so happy with the Gallo Hearty Burgundy. It was big, bold and enjoyable, yet affordable. The Hearty Burgundy offers a richness of dark berry and red plum with underlying hints of oak.

Slow cooked Red-Wine Balsamic Short Ribs Crock pot recipe

Slow-cooked Red Wine-Balsamic Short Ribs in the Crock Pot
Serves 8
This "one-pot wonder" slow-cooked recipe for red wine-balsamic short ribs and vegetables is made in the crock pot.
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1693 calories
15 g
611 g
72 g
228 g
26 g
912 g
799 g
5 g
0 g
41 g
Nutrition Facts
Serving Size
912g
Servings
8
Amount Per Serving
Calories 1693
Calories from Fat 653
% Daily Value *
Total Fat 72g
111%
Saturated Fat 26g
128%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 30g
Cholesterol 611mg
204%
Sodium 799mg
33%
Total Carbohydrates 15g
5%
Dietary Fiber 3g
11%
Sugars 5g
Protein 228g
Vitamin A
100%
Vitamin C
25%
Calcium
13%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup balsamic
  2. 4 cloves of garlic (minced)
  3. 1 rosemary sprig
  4. 1 small diced onion
  5. 1 small can of tomato paste
  6. 1/2 cup of red wine (Gallo Family Hearty Burgundy is recommended)
  7. 8 bone-in short ribs
  8. 2 cups of sliced carrots (I use one bag of small pre-peeled)
  9. 2 cups of quartered baby gold potatoes
  10. 2 cups of sliced white mushrooms
  11. salt / pepper to taste
Instructions
  1. Place the short ribs on the bottom of the pot with the bone faced down.
  2. Lightly dust the tops with salt and pepper for taste.
  3. Add garlic
  4. Drizzle with olive oil
  5. Distribute portions of the tomato paste on each of the spare ribs.
  6. Add onion, carrots, potatoes and mushrooms.
  7. Pour balsamic vinegar and red wine over the meat and vegetables.
  8. Add the sprig of rosemary.
  9. Set crock pot / slow cooker on low for the next 6 hours turning at the 3 hour mark.
Notes
  1. The dish can be refrigerated and served as leftovers for up to 3 days. You can also freeze it up to one month.
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calories
1693
fat
72g
protein
228g
carbs
15g
more
Adapted from Gallo Family Recipes
TheJetSetFamily http://jetsetfam.com/

Set it and forget it.

I recommend preparing the goods in the pot the night before and keeping it in the refrigerator overnight to really lock in the flavors. Once you wake in the morning, plug the crock pot and set the temp to warm for 6 – 8 hours or low for 4 hours. Mix the contents real well around the 3 hour mark. This step is suggested, but not necessary. By hour 7 the meat will be falling off the bone and your home will smell wonderful. If those of you who do not have a crock pot, there is a very similar recipe on Gallo’s Facebook page so you can use the oven.

One Pot Wonder: Red-Wine Balsamic Short Ribs

Promotional consideration has been furnished by Gallo Family Vineyards. On occasion, contributors of The JetSet Family receive products, compensation and/or services gratis or at discounted rates. This practice does not hinder the influencer’s point of view. All descriptions are factual and accurately reflect the overall experience. The JetSet Family is a part of the Mom It Forward community. 

Written by Nicole Standley

Nicole Standley

Nicole Standley curates her favorite trends in luxury travel, fine-dining, style + pop culture for The JetSet Family, CBS Los Angeles, Huffington Post and Hilton Hotels. In 2015, she was named Top Family Travel Blogger by both Trip Advisor + Red Tricycle. Instagram: nicoledstandley

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