There’s something magical about slow-braised short ribs. They’re rich, tender, and packed with deep, savory flavors. But when you add balsamic vinegar to the mix? Absolute game-changer. The tangy sweetness cuts through the richness, creating a perfectly balanced dish that feels fancy but is surprisingly easy to make. Whether you’re serving it over creamy mashed potatoes, buttery polenta, or with crusty bread to soak up the sauce, these balsamic short ribs will be the highlight of your meal.
Why You’ll Love This Recipe
✔ Ridiculously Tender – These short ribs cook low and slow until they literally fall off the bone.
✔ Rich & Flavorful – Balsamic vinegar adds depth and a touch of sweetness, making every bite irresistible.
✔ Perfect for Special Occasions – Fancy enough for a dinner party, yet easy enough for a cozy weekend meal.
Ingredients You’ll Need
- 4–5 bone-in beef short ribs (about 2.5–3 lbs)
- Salt & black pepper (to taste)
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1/2 cup balsamic vinegar
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 bay leaf
How to Make Balsamic Short Ribs
Step 1: Sear the Short Ribs
- Pat the short ribs dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Sear the ribs on all sides until browned (about 3-4 minutes per side). Remove and set aside.
Step 2: Build the Flavor
- In the same pot, add the diced onion and cook until softened (about 3 minutes).
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add tomato paste, stirring for 1 minute to caramelize.
Step 3: Braise Low & Slow
- Pour in the balsamic vinegar, scraping up any browned bits from the bottom of the pot.
- Add the beef broth, Worcestershire sauce, thyme, carrots, celery, and bay leaf.
- Return the short ribs to the pot, ensuring they’re mostly submerged in the liquid.
Step 4: Cook Until Fall-Apart Tender
- Cover and braise in a 325°F (163°C) oven for 2.5–3 hours until the meat is fork-tender.
- Remove the bay leaf and skim off excess fat.
Step 5: Serve & Enjoy
- Serve over mashed potatoes, polenta, or buttered noodles, spooning extra sauce over the top.
- Garnish with fresh herbs for a pop of color and flavor.
Pro Tips for the Best Short Ribs
✅ Sear for Maximum Flavor – A deep brown crust = richer, more delicious short ribs.
✅ Use Bone-In Short Ribs – They add more flavor and keep the meat extra tender.
✅ Make It Ahead – These taste even better the next day as the flavors deepen!
Final Thoughts
These balsamic short ribs are pure comfort food—rich, tender, and packed with bold flavors. Whether you’re making them for a special occasion or just treating yourself to something delicious, they’re guaranteed to impress.
Give them a try and let me know how they turn out! 🍷🍖
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