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Balsamic Braised Beef Short Ribs

Balsamic Braised Beef Short Ribs via Alaska from Scratch

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.

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

Adapted from [Gastronomical Sovereignty|]

Yields: 6 servings

  • 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

Preheat oven to 300 degrees.

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.

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.

Cover and put into the oven. Bake for 3 hours.

Serve short ribs over mashed potatoes with some of the vegetables and pan juices.

  • Cook time: 3 hours 30 minutes
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