Balsamic Glazed Beef Short Ribs

Ingredients

• 3 lb beef short ribs(paid link)
• 2 tbsp olive oil(paid link)
• 1 large yellow onion(paid link)
• 2 medium carrots(paid link)
• 2 stalk celery stalks(paid link)
• 4 clove garlic cloves(paid link)
• 2 tbsp tomato paste(paid link)
• 2 cup beef broth(paid link)
• ¾ cup balsamic vinegar(paid link)
• ¼ cup brown sugar(paid link)
• 2 bay leaves(paid link)
• 3 sprig fresh thyme sprigs(paid link)
• 1 ½ tsp salt(paid link)
• 1 tsp black pepper(paid link)

Instructions

1. 1

   Preheat oven to 325°F (160°C). Pat the beef short ribs dry with paper towels and season generously with salt and pepper.

2. 2

   Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove ribs and set aside.

3. 3

   Add the chopped yellow onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.

4. 4

   Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.

5. 5

   Pour in the beef broth and balsamic vinegar, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

6. 6

   Return the short ribs to the pot. Add the brown sugar, bay leaves, and thyme sprigs. Ensure the ribs are mostly submerged in liquid.

7. 7

   Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is very tender and falling off the bone.

   2 min

8. 8

   Remove the short ribs from the pot and set aside. Skim any excess fat from the surface of the braising liquid. Discard bay leaves and thyme sprigs.

9. 9

   Place the pot back on the stovetop over medium heat. Simmer the liquid until it has reduced and thickened into a glaze, about 10-15 minutes.

   10 min

10. 10

    Return the short ribs to the pot and spoon the glaze over them. Serve hot.

Perfect With