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Orange balsamic short ribs are the kind of slow cooker recipe that makes people think you worked all day. Meaty short ribs braise low and slow in balsamic vinegar, orange juice, beef stock, and rosemary until the meat pulls away from the bone at the touch of a fork. The reduced sauce is glossy, sweet-sharp, and utterly addictive.
Pro Tips
- Brown the short ribs in a hot pan before they go in the slow cooker if you have ten minutes to spare. Searing renders surface fat and deepens the sauce enormously.
- Trim excess surface fat before seasoning. Short ribs release plenty of their own fat during the braise, and the finished sauce is better for it.
- The orange zest carries the citrus perfume — the juice alone gives acidity but not that bright orange aroma that makes this dish.
- Spoon the cooking juices over the ribs just before serving, and serve over cauliflower rice or squash noodles to catch every drop.
Frequently Asked Questions
Can I use boneless short ribs?
Yes, and they cook in the same time window. Bone-in gives the sauce a silkier body from the marrow, which is why the recipe leans that way.
How do I know when the short ribs are done?
Eight to ten hours on low, until the meat pulls away from the bone easily with a fork. If it needs tugging, give it another hour — this cut cannot really be overcooked.
Can I make these short ribs ahead?
They are even better reheated the next day. Chill the whole pot overnight, lift off the solidified fat cap in one piece, then rewarm gently in the sauce.
Recipe Card
Ingredients
Method
- Zest from 1 orange (about 1 teaspoon) Juice from 2 oranges (about 2/3 cup, or 160 ml)
- 1 cup (235 ml) balsamic vinegar
- 1 cup (235 ml) Homemade Beef Stock
- 2 cloves garlic, minced
- 1 medium onion, sliced
- 2 sprigs fresh rosemary Cauliflower Rice or Squash Noodles, for serving
- 1 Sprinkle the ribs with salt and pepper.
- Place them in a 4- or 6-quart (3. 8 or 5. 7 liter) slow cooker.
- 2 In a large measuring cup, combine the orange juice and zest, vinegar, beef stock, and garlic.
- 3 Place the onion and rosemary over the beef and pour the liquid mixture over the top.
- 4 Cover and cook for 8 to 10 hours on low (or 4 to 5 hours on high) until the rib meat pulls away from the bone easily with a fork.
- 5 Transfer the ribs to a serving dish and spoon some of the cooking juices over the top.
