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!
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.
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.
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.
- 1/2 cup balsamic
- 4 cloves of garlic (minced)
- 1 rosemary sprig
- 1 small diced onion
- 1 small can of tomato paste
- 1/2 cup of red wine (Gallo Family Hearty Burgundy is recommended)
- 8 bone-in short ribs
- 2 cups of sliced carrots (I use one bag of small pre-peeled)
- 2 cups of quartered baby gold potatoes
- 2 cups of sliced white mushrooms
- salt / pepper to taste
- Place the short ribs on the bottom of the pot with the bone faced down.
- Lightly dust the tops with salt and pepper for taste.
- Add garlic
- Drizzle with olive oil
- Distribute portions of the tomato paste on each of the spare ribs.
- Add onion, carrots, potatoes and mushrooms.
- Pour balsamic vinegar and red wine over the meat and vegetables.
- Add the sprig of rosemary.
- Set crock pot / slow cooker on low for the next 6 hours turning at the 3 hour mark.
- The dish can be refrigerated and served as leftovers for up to 3 days. You can also freeze it up to one month.
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.
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