Slow Cooker Balsamic Braised Short Ribs

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  Step 1

  Set a large cast iron or stainless steel skillet over high heat. Test the heat by tossing in a few drops of water. If it is ready they should “dance” around the skillet.

  Season both sides of the short ribs with a generous pinch of salt and pepper and immediately place a few at a time into the skillet, leaving about 1-2″ space in between. This will likely need to be done in multiple batches.

  Sear each side of the short ribs about 2 minutes each to get a nice crust, then transfer them to the slow cooker.

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  Step 2

  Remove the pan from heat, add the butter and deglaze (scrape the brown bits from the bottom). Let simmer 1-2 minutes or until it produces a nutty aroma and pour it in the slow cooker, then the beef stock, balsamic vinegar, thyme and bay leaves. Cook on high for about 4 hours.

  Remove the short ribs, discard the bones and set aside (these can be placed in a 200°F oven to keep warm if needed). Strain the liquid through a fine mesh strainer into a large saucepan and bring to a rolling boil. Add the brown sugar and a cornstarch slurry (the cornstarch and water mixed together until it is a thin liquid). Simmer until the sauce thickens – it should coat the spoon – then remove from heat and set aside.

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  Step 3

  In a skillet over medium heat, place the olive oil, asparagus and tomatoes. Saute for 5-10 minutes, tossing frequently, until the asparagus darkens and wilts and the skin on the tomatoes begin to wrinkle and peel away.

  To plate: Dividing amongst 4 plates, layer the mashed potatoes, then the asparagus and tomatoes, then 2-3 short ribs. Top with a healthy pour of sauce and serve warm with a glass of red wine.

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