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Balsamic Braised Beef Short Ribs

These balsamic braised beef short ribs are baked in the oven at a low temperature until they are tender and delicious. Their balsamic sauce gives them a sweet and savory flavor that is delicious with mashed potatoes.

Braising Balsamic Braised Beef Short Ribs

If you are unfamiliar with braising, it is an oven-cooking technique that roasts and steams foods. It produces very tender meats that are fall-off-the-bone delicious!

To braise, you need an oven-safe pan with a lid, such as a cast iron pot. Place meat and vegetables into the pan and add liquid. Place the pan lid on the pot and leave it there during baking. The food will simmer in the liquid as it bakes, and the liquid will produce steam. Since there is a lid on the pot, the steam can’t escape and helps cook the contents.

Balsamic Braised Beef Short Ribs

What are Beef Short Ribs?

Beef short ribs are short pieces of beef that come from the beef chuck area of the cow. These ribs are too small to be cut for steaks, so they are cut into small pieces. They differ from long curved beef ribs because they are short and flat. Also, they are marbled with fat, and when cooked for a long, slow period, much of the fat melts away, leaving the tender and delicious meat.

Balsamic Braised Beef Short Ribs

Sear the Balsamic Braised Beef Short Ribs

Sear the beef ribs on all sides in olive oil. Searing beef caramelizes the present sugars and browns the meat, which will enhance the natural flavor. I find it easiest to brown the meat in a nonstick skillet and then place the seared ribs in a large Dutch oven or another heat-safe pan with a lid. However, if you prefer, brown the ribs in the Dutch oven. Then set them aside on a platter until all the ribs are browned.

Saute the Onions and Garlic

Saute the onions to caramelize them and enhance their flavor. Just before the onions are finished, add the garlic. You can use fresh minced or prepared garlic from a jar. Then deglaze the pan with the liquids and add them to the Dutch oven.

Add Liquids and Herbs to the Balsamic Braised Beef Short Ribs

This recipe uses white wine and balsamic vinegar. You can substitute red wine if that is all you have on hand. As for the balsamic vinegar, I have used both brown and white balsamic in this dish and had good results. However, use an inexpensive balsamic vinegar that isn’t sweet from aging to prevent this dish from becoming too sweet.

The stock can be beef or chicken–either will work. In addition, you can add root vegetables such as carrots at this point. Cut them into smaller pieces to ensure they fit well in the pan. Add the herbs, either dry or fresh, at this time, and seal the pot with a lid.

Balsamic Braised Beef Short Ribs
Add the liquids to the Dutch oven.

Braise on Low Heat

Bake this dish at low oven heat for 3 to 3 1/2 hours. Alternatively, if you don’t have a large Dutch oven or another heat-safe pan, cook the ribs in a slow cooker on high for 4-6 hours or low for 8-12 hours–whichever suits your schedule. The finished beef should be tender and easy to pull apart. If it is not tender, cook it a little longer. Also, remember to adjust the time if you cut the recipe in half or use fewer ribs. Enjoy!

Balsamic Braised Beef Short Ribs

Other Beef Dishes

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Balsamic Braised Beef Short Ribs
Print Recipe
Balsamic Braised Beef Short Ribs
Short ribs braised in balsamic vinegar, wine, and stock.
Balsamic Braised Beef Short Ribs
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 5 minutes
Cook Time 4 hours
Servings
Ingredients
Prep Time 5 minutes
Cook Time 4 hours
Servings
Ingredients
Balsamic Braised Beef Short Ribs
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Salt and pepper the short ribs on all sides.
  3. Heat the olive oil in a large nonstick skillet over medium heat. Being careful not to overcrowd the pan, add a batch of ribs to the oil and sear them on all sides. Remove the ribs and add them to a large Dutch oven. Then continue browning until all the ribs are browned and moved to the Dutch oven. Add the onions to the skillet and saute them until they are slightly wilted.
  4. Add the garlic to the pan and cook for 20-30 seconds or until fragrant.
  5. Add the vinegar and wine to the skillet and stir to scrape up any browned bits left in the pan after searing the ribs. Add the brown sugar, stock, thyme, and oregano to the liquid in the skillet. Bring to a boil and pour this mixture over the ribs in the Dutch oven. You can add vegetables such as carrots at this time. Cut them to fit them in between the ribs in the pan.
  6. Cover with the lid and place the pan into the preheated oven. Bake for approximately 3 to 3 1/2 hours or until the ribs are fork-tender.
  7. When the ribs are done, remove them from the pan and skim off the fat from the sauce before serving. These ribs are delicious with mashed potatoes.
Recipe Notes

Garlic

Substitute 2 teaspoons of prepared garlic from a jar for the fresh mined garlic.

Balsamic Vinegar

  • You can substitute white balsamic vinegar for brown balsamic.
  • Use an inexpensive balsamic that is not sweet from aging.
  • If you only have balsamic vinegar that is thick and sweet, omit the brown sugar.

Gluten-Free

To make Balsamic Braised Beef Short Ribs gluten-free, use gluten-free stock. 

Wine

You can substitute red wine for white wine.

Brown Sugar

Omit the brown sugar if you are using aged balsamic vinegar that is thick and sweet.

Slow Cooker Alternative

Cook the ribs in a slow cooker on high for 4-6 hours or low for 8-12 hours--whichever suits your schedule. The finished beef should be tender and easy to pull apart. If it is not tender, cook it a little longer. Also, remember to adjust the time if you cut the recipe in half or use fewer ribs. Enjoy!

 

 

 

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