Balsamic Braised Short Ribs
Indulge in the rich, savory flavors of tender Balsamic Braised Short Ribs, a classic comfort dish that combines fall-off-the-bone beef with a deeply flavorful, tangy-sweet balsamic glaze. In this hearty recipe, bone-in short ribs are seared to golden perfection before being slow-cooked in a Dutch oven with aromatic vegetables, garlic, fresh herbs, and a luscious blend of balsamic vinegar and beef broth. The result? A melt-in-your-mouth texture and a sauce so silky and flavorful, it begs to be paired with creamy mashed potatoes, buttery polenta, or warm, crusty bread. Perfect for special occasions or cozy dinners, this dish is a show-stopping centerpiece that’s easy to prepare and impossible to resist.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pounds Bone-in beef short ribs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 medium Carrots, sliced
- 2 medium Celery stalks, sliced
- 3 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 cup Balsamic vinegar
- 2 cups Beef broth
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 2 leaves Bay leaves
Instructions
Preheat your oven to 325°F (163°C).
Season the short ribs generously with salt and black pepper on all sides.
Heat the olive oil in a large Dutch oven or heavy-bottomed oven-safe pot over medium-high heat.
Sear the short ribs in batches until deeply browned on all sides, about 3–4 minutes per side. Remove and set aside.
Add the diced onions, carrots, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and beginning to brown.
Stir in the minced garlic and tomato paste, cooking for another 1–2 minutes until fragrant.
Deglaze the pot by adding the balsamic vinegar. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Pour in the beef broth and bring the liquid to a simmer. Return the seared short ribs to the pot, making sure they are mostly submerged in the liquid.
Add the rosemary, thyme, and bay leaves into the pot. Cover with a tight-fitting lid.
Transfer the pot to the preheated oven and braise the short ribs for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Carefully remove the pot from the oven. Discard the herb sprigs and bay leaves. Skim off any excess fat from the surface of the sauce if desired.
Serve the short ribs with the braising liquid spooned over the top. Pair with mashed potatoes, polenta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 29.7 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 9.6 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 998 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
