Recent Posts

Alaska from Scratch posted by

Balsamic Braised Beef Short Ribs

Balsamic Braised Beef Short Ribs

Weather: 32 degrees, not a cloud
What I’m listening to: hens clucking outside the window

I was at the market, scanning the meat department for things on sale, when my gaze met a 3-pound pack of boneless beef short ribs. Oh. Just about every cooking show I’ve ever watched has featured beef short ribs- slow-cooked, braised, fork-tender, juicy. And yet, I had never attempted to make them at home. My dutch oven was calling their name, and at the sale price, they had to be mine. Now with this recipe, they can be yours, too.

Balsamic Braised Beef Short Ribs

Balsamic Braised Beef Short Ribs

Balsamic Braised Beef Short Ribs

Balsamic Braised Beef Short Ribs

It’s simple, hearty home-cooking at its finest. You get that long-cooked depth of flavor – the earthiness from the vegetables and the acidity and sweetness from the tomatoes and balsamic. Whip up some garlic mashed potatoes and invite some friends over. It’s time for a comfort food feast.

Balsamic Braised Beef Short Ribs

Cook Time: 3 hours, 30 minutes

Yield: 6 servings

Ingredients

  • 3 lbs. beef short ribs (I used boneless, but bone-in would also work), 6-8 portions
  • 2T olive oil
  • salt and pepper
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, trimmed and chopped
  • 2 cloves garlic, minced
  • 1c beef broth
  • 6T good balsamic vinegar
  • 2T brown sugar
  • 2 (14.5oz) cans diced tomatoes

Instructions

  1. Preheat oven to 300 degrees.
  2. Set a dutch oven or oven-proof lidded pot over medium-high heat. Swirl with olive oil. Pat the short ribs dry with a paper towel and season meat well on all sides with salt and pepper. Working in batches, sear the short ribs on all sides until nicely browned. Remove short ribs to a plate and set aside.
  3. Add the onions, carrots, and celery to the pan. Cook, stirring often, about 5 minutes. Add the garlic and cook 1-2 more minutes. Return the ribs to the pan, followed by broth, vinegar, sugar, and tomatoes. Season with salt and pepper. Bring to a simmer.
  4. Cover and put into the oven. Bake for 3 hours.
  5. Serve short ribs over mashed potatoes with some of the vegetables and pan juices.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.alaskafromscratch.com/2012/10/24/balsamic-braised-beef-short-ribs/

28 comments
Danyelle D
Danyelle D

Just to let you know they turned out great!! :)

Danyelle D
Danyelle D

I was hoping to make this to go along with my other thanksgiving day dinner goodies :) however I cant seem to find any beef broth in my supermarket. I see beef stock and Bouillon  and also chicken and vegetable stock and bouillons but no broth. Can I use any of these as a substitute? I really cant get to a further supermarket before I need it.

Megan Country Cleaver
Megan Country Cleaver

Short ribs have got to be one of the most cozy of foods!! I am so making these!!

Lindsey Taber
Lindsey Taber

I made this for dinner last night!! It was so good! My husband and our company ate it up. Only complaint is that I didn't make more!

Do you think I could use this recipe for pot roast?

Kaite K
Kaite K

I wonder if this would work in a crock pot.  I don't have a dutch oven right now (the one box that got left in Alaska had most of my pans and all my pot lids) but my husband was drooling when I left my laptop open to this page.

Lilredhippie
Lilredhippie

I just love this.  Instead of beef short ribs I used lamb shoulder steaks.  And I took a couple of cups of the juices and veggies, pureed it with an immersion blender, added about a half a cup of cream and had a delicious gravy.  I'll use this recipe over and over. 

Rhonda D
Rhonda D

Hi Maya-This is the first recipe of several I made and it was excellent. It's very similar to a french beef stew I make regularly in the winter. 

Julie L
Julie L

Thank you for the great recipe!  The balsamic vinegar really added a nice flavor.  We all lovvvvved it!

Alaska from Scratch
Alaska from Scratch

That's awesome Hope! And yay for your boyfriend coming home! :) so glad you enjoyed this recipe!

Hope Martin Walker
Hope Martin Walker

My boyfriend was gone for a month and came home today and this is what I made him and it was fantastic!!! He is a happy camper! Very easy delicious recipe.. I made the bone in version only difference. Thank you!!

elizepps
elizepps

I want to make this for my dad's birthday party but I'll be serving 12 people. Do you think I could double the recipe and get the same results?

Lokness
Lokness

Braised short ribs is the comfort dish that I always make during winter time. I like your recipe with balsamic. Something different, sweet and tangy. Let's just wait for winter to come. It is looking cold over at your place, but it's still 80- 90˚F in LA. 

Gaëlle Bouëtté
Gaëlle Bouëtté

Oh well, I'll settle for the pumpkin baked oatmeal I just put in the oven :-)

Gaëlle Bouëtté
Gaëlle Bouëtté

I could eat them right now (especially since it's dinner time here and I have nothing ready!!!)

Ashley in Alaska
Ashley in Alaska

These guys look fantastic! Perfect fall for for Alaskans. I think I'll be trying these soon- I've never attempted beef short ribs either!

Heather
Heather

um, totally drooling. i've never made short ribs but i have eaten them and they're delicious!

alaskafromscratch
alaskafromscratch moderator

@Lindsey Taber So pleased that you and your company enjoyed this! I think turning this into a pot roast is a great idea. Perhaps just increase the cooking time to be sure to get a nice, tender roast. Let me know how it turns out for you. 

alaskafromscratch
alaskafromscratch moderator

 @Kaite K Sorry about your Dutch oven! I completely understand. We got rid of most of our cooking stuff when we moved up here and I am still trying to replace certain items I had before. I feel your pain!

I'm not positive because I haven't tried it, but I think if you follow the recipe up to the point that you put it in the oven and put it in the slow-cooker instead (for about 8+ hours, until tender), that it should produce tasty results. Let me know if you try it. I'd love to hear how it turns out for you and your drooling husband. Lol. :) 

alaskafromscratch
alaskafromscratch moderator

Mmmmm .... lamb. I think that's a great idea! Yummy adaptations. So happy you enjoyed this recipe. 

alaskafromscratch
alaskafromscratch moderator

You're so welcome! Glad to hear you all lovvvvved it! :)

alaskafromscratch
alaskafromscratch moderator

 @elizepps How great that you want to make this for your dad's birthday! I do think this recipe will double well. A couple of thoughts... you would need a bigger pot. I used my 6-qt dutch oven and it wouldn't have been large enough for a double recipe. Just be sure that whatever larger pot or dutch oven you use will fit well in your oven. Also, for a larger batch, you might need more cooking time, 4-5 hours rather than 3, just to be sure that all the meat gets nice and tender. Hope this helps! Enjoy!

alaskafromscratch
alaskafromscratch moderator

Drooling is totally welcome here. I'll even pass you a napkin. Lol. :) 

Lilredhippie
Lilredhippie

@alaskafromscratch We raise our own lamb so we know how it lived and what it ate. Same with chickens and turkeys. Beef short ribs were very pricey so lamb was my stand in for beef. We don't buy beef but once in a blue moon. Wild venison and lamb are our red meat choices.

alaskafromscratch
alaskafromscratch moderator

That's great. We eat a lot of moose for similar reasons up here in Alaska. :)

Trackbacks

  1. [...] Balsamic Short Ribs & Veggies over Mashed Potatoes [...]

  2. […] on what your entree is. This easier, lower-maintenance version of polenta would be perfect with my Balsamic Braised Beef Short Ribs or use it in lieu of pasta with my Chicken […]