RECIPE OF THE WEEK

Balsamic-Glazed Short Ribs

Easy slow-cooker recipe for fall-off-the-bone tender short ribs that you can enjoy during the week.

Serves 6

• 1 tbsp olive oil
• 4-5 lbs bone-in beef short ribs (grass fed if you can find it)
• salt and pepper
• 4 large garlic cloves, minced
• 1/2 cup red wine
• 1/3 cup balsamic vinegar
• 1 3-inch fresh rosemary sprig

Heat the oil in a large, heavy skillet over medium heat. Pat the meat dry and add only as many pieces to the pan as will fit without crowding. Brown the meat on all sides. Transfer meat to the slow cooker and brown the remaining meat. Sprinkle the ribs with salt & pepper.

Add the garlic to the pan and cook for 1 minute. Add the wine and vinegar, simmer, scraping the bottom of the pan. Pour the liquid over the ribs in the slow cooker and add the rosemary.

Cover and cook on low for 8 hours, or until the ribs are very tender. Remove the ribs from the slow cooker and discard the rosemary.

Skim the fat off the liquid. Pour the remaining sauce into a saucepan and cook over medium-high heat until reduced and slightly thickened. Spoon the sauce over the ribs and serve.

WORKOUT OF THE DAY

Warm Up - 3 rounds for time…

• 15 db snatch
• 15 situps
• 15 steering wheel squats
• 15 toes-to-bar

WOD - team, rotating reps

• 60 wall balls
• 60 burpees on plate
• 60 box jumps