Ingredients for Balsamic Braised Short Ribs
- Cooking spray, as needed
- 3 lbs short rib of beef
- 1 teaspoon kosher salt, plus 1/2 teaspoon to taste
- 1 teaspoon fresh ground black pepper, plus 1/2 teaspoon to taste
- 1 large red onion, finely chopped
- 4 cloves garlic, minced
- Low sodium beef broth, not explicitly used in recipe steps as an added ingredient
- 1 cup dry red wine
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar
- 1 (28 ounce) can crushed plum tomatoes
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How to Make Balsamic Braised Short Ribs
- Preheat oven to 300°F (150°C).
- Heat a large Dutch oven or French oven over medium-high heat. Spray with cooking spray.
- Season 3 lbs short ribs generously with 1 teaspoon salt and 1 teaspoon black pepper.
- Brown the ribs in two batches, about 8 minutes per batch, until deeply browned on all sides. Remove from the pan and set aside.
- Add 1 large finely chopped onion to the pan and sauté until lightly browned, about 8 minutes.
- Add 4 cloves minced garlic and sauté for 1 minute.
- Return the browned ribs to the pan. Add 1 cup dry red wine, 1/2 cup balsamic vinegar, 2 tablespoons brown sugar, and 1 (28 ounce) can crushed tomatoes. Bring to a simmer.
- Cover the pan, transfer to the preheated oven, and bake for 90 minutes, or until the ribs are fork-tender.
- Remove from the oven and let cool slightly. Transfer the pan to the refrigerator and chill for at least 8 hours, or preferably overnight.
- After chilling, skim off and discard the solidified fat from the surface of the broth.
- Return the pan to the stovetop over medium heat. Gently heat the ribs in the braising liquid for 30 minutes, or until heated through.
- Season with an additional 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper to taste.
- Serve the tender short ribs over your favorite sides, such as creamy mashed potatoes, pasta, or roasted vegetables. The delicious braising liquid makes a wonderful sauce!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
51g
Fat
238g
Carbs
6g
