Tangy Short Ribs
Indulge in the bold and flavorful allure of Tangy Short Ribs, a rich, slow-braised dish that's perfect for cozy evenings or special gatherings. Featuring tender beef short ribs seared to perfection and simmered in a savory-sweet blend of red wine, balsamic vinegar, and brown sugar, this recipe delivers an unforgettable depth of flavor. Aromatic garlic, smoked paprika, and thyme infuse the sauce with warmth, while a low-and-slow braising technique ensures the ribs are fall-off-the-bone tender. With just 20 minutes of prep time and a hands-off oven braise, these short ribs are surprisingly simple yet guaranteed to impress. Serve this comforting dish with creamy mashed potatoes or crusty bread to sop up the tangy, velvety sauce. Perfect for making your dinner table a true feast!
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Recipe Information
Ingredients
- 4 pounds Beef short ribs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 2 cups Beef broth
- 3 tablespoons Balsamic vinegar
- 2 tablespoons Brown sugar
- 1 teaspoon Smoked paprika
- 1 teaspoon Thyme, fresh or dried
- 2 leaves Bay leaves
Instructions
Preheat your oven to 325°F (165°C).
Season the short ribs generously with salt and pepper on all sides.
In a large, oven-safe Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the short ribs in batches, about 2-3 minutes per side, until they are deeply browned. Transfer the seared short ribs to a plate and set aside.
Reduce the heat to medium and add the chopped onion to the pot. Sauté for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and tomato paste to the pot, and cook for another minute, stirring to combine.
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the mixture simmer for 2-3 minutes to reduce slightly.
Stir in the beef broth, balsamic vinegar, brown sugar, smoked paprika, thyme, and bay leaves. Mix well to combine.
Return the seared short ribs to the pot, ensuring they are submerged in the liquid as much as possible. Bring the mixture to a gentle simmer.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Allow the short ribs to braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Carefully remove the pot from the oven and allow the short ribs to rest for 10 minutes. Discard the bay leaves before serving.
Serve the short ribs with the tangy sauce spooned over the top, alongside mashed potatoes, rice, or crusty bread for a hearty meal.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 32.7 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 7.6 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 75 mg | 6% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1001 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.
