Brown the Short Ribs:
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the short ribs generously with salt and pepper. Once the oil is hot, add the short ribs to the pot and brown them on all sides for about 3-4 minutes per side. Once browned, remove the ribs from the pot and set them aside.
Sauté the Aromatics:
In the same pot, add the chopped onion and cook for 5-7 minutes, or until softened and caramelized. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Deglaze the Pot:
Pour in the balsamic vinegar to deglaze the pot, scraping up any browned bits from the bottom of the pot. Allow the vinegar to simmer for 2-3 minutes to reduce slightly.
Add the Liquids and Herbs:
Stir in the beef broth, brown sugar, soy sauce, and fresh herbs (rosemary and thyme). Bring the mixture to a simmer.
Braised Cooking:
Return the short ribs to the pot, ensuring that they are partially submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Finishing Touches:
Once the ribs are done, remove them from the oven and discard the rosemary and thyme sprigs. If desired, you can reduce the braising liquid on the stovetop for a few minutes to concentrate the flavor. Taste and adjust the seasoning with salt and pepper.
Serve:
Plate the ribs and spoon some of the rich balsamic sauce over the top. Serve with mashed potatoes, rice, or roasted vegetables for a complete meal.
Tips for Serving and Storing:
Serving Suggestions:
Balsamic braised short ribs pair wonderfully with creamy mashed potatoes, roasted vegetables, or a simple green salad. The rich sauce is perfect for spooning over sides like mashed potatoes, polenta, or couscous.
Make-Ahead Option:
This dish can be made ahead of time and stored in the refrigerator. In fact, the flavors tend to deepen overnight. After braising, let the ribs cool in their braising liquid, then store them in an airtight container for up to 3 days. Reheat gently before serving.
Freezing:
If you have leftovers, this dish freezes beautifully. Simply allow the ribs and sauce to cool completely, then store them in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the oven.
Thickening the Sauce:
If you prefer a thicker sauce, simmer it on the stovetop over medium heat after removing the ribs. This will allow it to reduce further and reach your desired consistency.
Variants:
Balsamic Braised Short Ribs with Red Wine:
For an added depth of flavor, replace half of the beef broth with a cup of red wine. This adds a richer, slightly fruity undertone to the braising liquid, complementing the balsamic vinegar beautifully.
Spicy Balsamic Braised Ribs:
Add a pinch of red pepper flakes or a chopped fresh chili when sautéing the garlic and onions to bring some heat to the dish. The slight spice contrasts wonderfully with the sweetness of the balsamic glaze.
Vegetarian Version:
While short ribs are the star of this recipe, you can create a similar flavor profile using hearty vegetables like mushrooms or eggplant. Braise them in the same balsamic and broth mixture for a plant-based version of this dish.
FAQ:
Can I make this recipe in a slow cooker?
Yes, this recipe can be adapted for a slow cooker. After browning the short ribs and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours, or until the ribs are tender.
Can I use boneless short ribs for this recipe?
Yes, boneless short ribs can be used instead of bone-in, though the cooking time will be slightly shorter (about 2-2.5 hours). Boneless ribs are slightly leaner, but they still absorb the flavor of the braising liquid.
What can I substitute for balsamic vinegar?
If you don’t have balsamic vinegar, you can substitute it with red wine vinegar or apple cider vinegar. For a sweeter flavor, you can add a small amount of honey or sugar to the vinegar.
How do I know when the short ribs are done?
The short ribs are done when the meat is fork-tender and easily pulls away from the bone. If they feel tough, continue braising for another 30 minutes.
Conclusion:
Balsamic braised short ribs are the perfect dish for any occasion, combining the rich flavors of tender beef and the tangy sweetness of balsamic vinegar. Whether you’re making it for a family dinner or serving it to guests, this recipe is sure to impress. With its simple ingredients and easy instructions, you can create a sophisticated and comforting meal that everyone will love. So, roll up your sleeves and prepare to indulge in this savory treat!
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