Balsamic braised short ribs are a delicious and flavorful dish that combines the richness of beef short ribs with the tangy sweetness of balsamic vinegar. Here’s a basic recipe for you to try:
Ingredients:
- 4 pounds beef short ribs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup balsamic vinegar
- 1/2 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 2 teaspoons dried thyme
- 2 bay leaves
- Chopped fresh parsley, for garnish (optional)
Instructions:
- Preheat your oven to 325°F (163°C).
- Season the short ribs generously with salt and black pepper.
- Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Brown the short ribs on all sides, working in batches if necessary. This step helps to develop flavor.
- Remove the short ribs from the pot and set them aside. Discard any excess fat, leaving about 2 tablespoons in the pot.
- Add chopped onions to the pot and sauté until they become translucent, about 5 minutes. Add minced garlic and sauté for an additional minute.
- Pour in the beef broth, balsamic vinegar, red wine (if using), tomato paste, brown sugar, dried thyme, and bay leaves. Stir to combine and bring the mixture to a simmer.
- Return the browned short ribs to the pot, ensuring they are partially submerged in the liquid.
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours or until the short ribs are fork-tender.
- Once done, carefully remove the pot from the oven. Skim off any excess fat from the surface of the braising liquid.
- Serve the balsamic braised short ribs over mashed potatoes, polenta, or your favorite side dish. Garnish with chopped fresh parsley if desired.
This dish is rich and savory, with the balsamic vinegar adding a delightful depth of flavor. Adjust the seasoning according to your taste preferences, and enjoy this comforting meal!
