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.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Season the short ribs generously with salt and black pepper on all sides.

Step 3

Heat the olive oil in a large Dutch oven or heavy-bottomed oven-safe pot over medium-high heat.

Step 4

Sear the short ribs in batches until deeply browned on all sides, about 3–4 minutes per side. Remove and set aside.

Step 5

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.

Step 6

Stir in the minced garlic and tomato paste, cooking for another 1–2 minutes until fragrant.

Step 7

Deglaze the pot by adding the balsamic vinegar. Scrape up any browned bits from the bottom of the pot with a wooden spoon.

Step 8

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.

Step 9

Add the rosemary, thyme, and bay leaves into the pot. Cover with a tight-fitting lid.

Step 10

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.

Step 11

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.

Step 12

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

Serving size	2973.9 grams (2973.9g)

Amount per serving	% Daily Value*
Calories	5969

Total Fat 456.30g	585%
Saturated Fat 177.40g	887%
Polyunsaturated Fat 2.70g
Cholesterol 1452mg	484%
Sodium 8103mg	352%
Total Carbohydrate 81.10g	29%
Dietary Fiber 9.90g	35%
Total Sugars 53.60g
Protein 362.90g	726%

Vitamin D 0IU	0%
Calcium 488mg	38%
Iron 47mg	262%
Potassium 6207mg	132%

*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.

Source of Calories

Fat: 69.8%

Protein: 24.7%

Carbs: 5.5%