Braised Short Ribs with a Rosemary infused Balsamic & Red Wine Reduction

I'm baaaaack! Sorry for the prolonged break, but it's kinda hard to blog on a phone. My laptop bit the dust a while back. Have no fear my new laptop is here! Haha!! Today I have an awesome main meat course for you. These short ribs are so tender, juicy and flavorful!! Best part? They cook in the crock-pot all day! That's right! With just a few minutes of prep in the morning, you can come home to a house that smells phenomenal. All you have to do is just reduce the sauce and make a few sides to go with it. I opted for Sauteed Brussels sprouts and Mashed Potatoes. Yum! So I'll stop rambling now so you can read the recipe. Y'all enjoy!

Braised Short Ribs with a Rosemary infused Balsamic & Red Wine Reduction:Serves 6

1T Olive oil
4-5lbs Bone-in Beef Short Ribs
4 cloves of garlic, minced
1/2c dry red wine (not cooking wine) something you would drink
1/3c balsamic vinegar
2-3 sprigs of fresh rosemary
salt and pepper to taste

In a large skillet, heat the oil over medium-high heat. Pat the ribs dry and brown them well on all sides in the skillet. You will probably have to do them in a couple of batches, so you don't overcrowd the pan. Place the browned ribs into the slow cooker, season with salt and pepper to taste, and add your rosemary sprigs. Drain off all but 1 Tablespoon of oil from your pan. Add your minced garlic and saute for about one minute. (don't let it burn.) Pour in your wine and vinegar, to deglaze your pan, scraping any yummy brown bits off the bottom. Bring sauce to a simmer and pour over the ribs in the slow cooker. Cover and cook on low for 8 hours or until ribs are very tender.
Remove the ribs from the slow cooker, discard any loose bones and the rosemary. Cover the ribs and keep them warm. Skim off the fat from the liquid, and pour the sauce into a saucepan and cook over medium-high heat until the sauce reduces and is slightly thickened. Spoon sauce over ribs and serve.