Slow Cooker Balsamic Beef Short Rib Sandwiches for Fall

Name: Slow Cooker Balsamic Shallot Beef Short Rib Sandwiches
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 3.5 lb bone-in beef short ribs, trimmed of excess surface fat; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbsp olive oil; 4 large shallots, peeled and thickly sliced; 6 cloves garlic, minced; 0.75 cup aged balsamic vinegar; 1 cup low-sodium beef broth; 2 tbsp dark brown sugar; 1 tbsp Worcestershire sauce; 4 fresh thyme sprigs; 2 fresh rosemary sprigs; 6 crusty ciabatta rolls, split and toasted; 6 slices provolone cheese

Rich, tender braised beef makes the ultimate casual autumn meal, and letting your slow cooker handle the low simmering makes dinner practically effortless. These shredded short rib sandwiches simmer all afternoon in balsamic vinegar, sweet shallots, garlic, and fresh herbs until the meat shreds with a fork. It is a deeply flavorful, hands-off dinner that works wonderfully for cozy weekend gatherings, Halloween night prep, or hearty weeknight family meals.

Slow Cooker Balsamic Shallot Beef Short Rib Sandwiches, an easy crockpot dinner recipe

Prep: 20 minCook: 8 hrTotal: 8 hr 20 minServes: 6

Ingredients

3.5 lb bone-in beef short ribs, trimmed of excess surface fat
1 tsp kosher salt
0.5 tsp freshly ground black pepper
1 tbsp olive oil
4 large shallots, peeled and thickly sliced
6 cloves garlic, minced
0.75 cup aged balsamic vinegar
1 cup low-sodium beef broth
2 tbsp dark brown sugar
1 tbsp Worcestershire sauce
4 fresh thyme sprigs
2 fresh rosemary sprigs
6 crusty ciabatta rolls, split and toasted
6 slices provolone cheese

Instructions

Pat the beef short ribs completely dry with paper towels and season generously on all sides with kosher salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the short ribs for 2 to 3 minutes per side until deeply browned, then transfer them to the slow cooker insert.
Scatter the sliced shallots and minced garlic around and on top of the short ribs in the slow cooker.
In a liquid measuring cup, whisk together the balsamic vinegar, low-sodium beef broth, dark brown sugar, and Worcestershire sauce. Pour the mixture evenly over the beef.
Tuck the fresh thyme and rosemary sprigs into the liquid around the ribs.
Cover with the lid and cook on LOW for 7 to 8 hours (or on HIGH for 4 to 5 hours) until the beef reaches at least 195 F internally and slips easily away from the bones.
Transfer the ribs to a cutting board, discard the bones and herb sprigs, and shred the tender meat with two forks, trimming away any excess fat.
Skim surface oil from the warm cooking liquid, return the shredded beef to the saucy shallots, and toss to coat.
Layer the warm shredded beef and shallots onto toasted ciabatta bottoms, top with provolone cheese to gently melt, add the top buns, and serve warm.

Tips

Searing builds rich flavor, but in a pinch you can skip the browning step and place seasoned ribs directly into the slow cooker for an easier prep routine.
To cut through the rich beef, serve these sandwiches with baby arugula or quick pickled red onions on the bun.
Cooked shredded beef holds beautifully in the warm sauce setting for up to two hours, making it ideal for self-serve party buffets.