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Balsamic Beef Short Ribs with Eggplant and Fresh Basil
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 2 pounds beef short ribs
  • 1 large eggplant, cut into 1-inch chunks
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 1/2 cup balsamic vinegar
  • 1 cup beef broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh basil leaves, torn

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides for about 2 minutes per side.
  • Place the sliced onion and minced garlic in the bottom of the slow cooker. Add the browned short ribs on top.
  • Pour the balsamic vinegar and beef broth over the ribs. Add the eggplant chunks around the meat.
  • Cover and cook on low for 8 hours until the beef is very tender.
  • Turn off the slow cooker and stir in the torn basil leaves just before serving.

Notes

Stir the eggplant gently near the end of cooking so it stays in chunks rather than turning to mush. If the sauce tastes too sharp, a quick splash more beef broth can balance it after the long cook. Leftovers reheat well in a covered pan on low heat with a little extra broth to loosen the sauce.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Large Skillet