Slow Cooked Balsamic Beef Ribs

You are probably already aware that I love my slow cooker and anytime I get the chance to use it I will.

I came across this recipe, which originally uses lamb shanks, and knew I had to try it. The ingredients enticed me with the use of balsamic vinegar and fresh thyme leaves. The sauce was magnificient - slightly sweet, a little sour and had a wonderful aroma of the fresh herbs.

Although we used beef ribs, which are full of meat and so tender when cooked slowly, this dish had a wonderful taste and even when full you can't stop wondering whether you could fit in some more.

Slow Cooked Balsamic Beef Ribs
(recipe adapted from WW Cook Hearty Cookbook

Serves: 4
ProPoints per serve: 11

2 teaspoons olive oil
4 x 250 gram beef ribs, fat trimmed
2 red onions, thinly sliced
2 garlic cloves, crushed
2 carrots, diced
1 1/2 tablespoons plain flour
2 cups beef stock (made with stock powder)
1/4 cup balsamic vinegar
2 tablespoons tomato paste
1 tablespoon dried oregano leaves
1 tablespoon brown sugar
2 teaspoons fresh thyme leaves
freshly ground black pepper

Heat a large non stick fying pan. Rub half the oil over beef ribs. Cook beef, for 5 minutes or until browned. Transfer to slow cooker vessel.

Wipe pan clean with paper towel. Heat remaining oil in same pan over medium heat. Add onion, galric and carrot and cook, stirring occasionally, for 5 minutes or until onion is softened. Add flour and cook for 30 seconds.

Combine stock, vinegar, tomato paste, sugar and thyme in a large jug. Gradually add stock mixture to onion mixture and bring to the boil. Remove from heat and pour over beef. Season with freshly ground black pepper.

Cover and cook on low for 8 hours.

(click here for a printable version of this recipe)