Braised short ribs, country bread and a big red wine are the components of a perfect winter menu. These fork-tender short ribs can be braised in a slow cooker and served as the centerpiece of a special night in.Short Ribs Braised in Balsamic4 to 5 lb. bone-in beef short ribs, each about 3 inches long1 to 2 Tbs. kosher salt, plus more, to taste1 Tbs. olive oil2/3 cup balsamic vinegar1/2 cup dry red wine2 Tbs. tomato paste1 yellow onion, thinly sliced6 garlic cloves, crushed10 fresh flat-leaf parsley sprigs, plus 1/4 cup lightly packed fresh parsley leaves, chopped2 bay leavesFreshly ground pepper, to tasteTrim any excess fat off the short ribs but leave the silver skin and connective tissue intact.Arrange the ribs in a single layer in a ceramic or glass baking dish. Sprinkle them with the 1 to 2 Tbs. salt and cover loosely with plastic wrap. Refrigerate for at least 3 hours or up to overnight.Remove the ribs from the refrigerator and pat dry with paper towels. In a large, heavy-bottomed fry pan over medium heat, warm the olive oil. Working in batches to avoid crowding, place the ribs in the pan and sear, turning once, until they develop a golden crust on both sides, about 4 minutes per side. As each batch is done, transfer it to a slow cooker.Add the vinegar, wine, tomato paste, onion, garlic, parsley sprigs and bay leaves to the cooker and stir to combine. Cover and cook on low for 4 to 6 hours according to the manufacturer’s instructions. Uncover the cooker after 4 hours and check one of the thickest ribs; the meat should be very tender and falling off the bone. If not, re-cover and continue cooking, checking again about every 30 minutes.Using a slotted spoon, transfer the ribs to a platter or large, shallow serving bowl. Discard the parsley sprigs and bay leaves.Using a large spoon, skim off any fat from the surface of the cooking liquid. Transfer the cooking liquid to a saucepan (reserve the onion in the cooker), place over medium heat and simmer until reduced to about 3/4 cup, about 10 minutes. Taste and adjust the seasonings with salt and pepper.