Slow-Cooker Balsamic-Glazed Short Ribs

1 tablespoon olive oil
4-5 lbs. bone-in beef short ribs, well trimmed
Salt and freshly ground pepper
2 large garlic cloves, finely chopped
1/2 cup dry red wine
1/3 cup balsamic vinegar
1 3-inch sprig fresh rosemary

1. In a large, heavy skillet, heat oil over medium-high heat. Pat meat dry and place only as many pieces as will fit in skillet without crowding. Cook until nicely browned on all sides. Transfer to a large slow-cooker; repeat with remaining short ribs. Sprinkle ribs with salt and pepper to taste.
2. Discard all but 1 tablespoon of the fat in skillet and reduce heat to medium. Add garlic and cook 1 minute. Add wine and vinegar and bring to a simmer, scraping bottom of skillet. Pour liquid over ribs; add rosemnary. Cover slow-cooker and cook on low 8 hours or until ribs are very tender.
3. Remove ribs from slow-cooker. Discard any loose bones and rosemary sprig. Cover ribs; keep warm.
4. Skim fat off the liquid. Pour remaining sauce into a saucepan and cook over medium-high heat until reduced and slightly thickened. Spoon sauce over ribs; serve hot.

Makes 6 servings.
Each serving: 263 calories, 17g fat, 24g protein, 3g carb