Made with our Calivinegar Barrel Aged Balsamic Vinegar
Servings: 4-6 | Prep Time: 30 min | Total Time: 6 hour 30 min
- INGREDIENTS
- INSTRUCTIONS
- 2-3 pounds bone-in beef short ribs
- 1 tablespoon Calivirgin Rustic Rosemary Olive Oil
- 15 ounces tomato sauce
- ½ cup Calivinegar Barrel-Aged Balsamic Vinegar
- ¼ cup brown sugar
- 6 cloves garlic, minced
- 1 teaspoon oregano
- 2 tablespoons kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- In a bowl, mix together oregano, salt, dried rosemary, dried sage, garlic powder, onion powder, paprika and pepper. Rub mixture onto all sides of the short ribs.
- Heat Calivirgin Rustic Rosemary Olive Oil in a pan over medium-high heat.
- Braise the ribs for 2-3 minutes each side, or until lightly browned.
- Place the ribs in slow cooker.
- Mix together Calivinegar Barrel-Aged Balsamic Vinegar, tomato sauce, brown sugar and garlic. Pour over short ribs.
- Let cook for 4-6 hours on low heat, or until meat is tender.
- Serve over mashed potatoes or with your favorite side dish!
Barrel-Aged Balsamic Vinegar
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