BALSAMIC BRAISED SHORT RIBS

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Balsamic Braised Short Ribs image

These flavorful ribs can be made ahead of serving, which both heightens the flavor and makes it much easier to remove excess fat from the dish. Short ribs are the meaty ends of the rib bones - choose cuts from the chuck, which are the most flavorful, or from the rib, which are a bit leaner. Adapted from Cooking Light. Prep time includes chilling.

Provided by Julesong

Categories     Onions

Time 10h

Yield 6-8 serving(s)

Number Of Ingredients 11

cooking spray
4 lbs short rib of beef, trimmed
1 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper, divided
2 cups finely chopped red onions
1/4 cup minced garlic
2 cups low sodium beef broth (home made broth preferred)
1 cup dry red wine
3/4 cup balsamic vinegar
1/4 cup packed brown sugar
2 cups chopped plum tomatoes or 2 cups chopped roma tomatoes

Steps:

  • Preheat oven to 300°F.
  • Over medium-high temperature, heat a large Dutch or French oven and spray it with cooking spray.
  • Season the ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Brown the ribs in two batches in the heated pan, about 8 minutes per batch, until browned; remove from pan.
  • Add the finely chopped onion to the pan and saute until lightly browned, about 8 minutes.
  • Add the minced garlic and saute for 1 minute.
  • Add the browned ribs back into the pan, then add the wine, vinegar, brown sugar, and tomatoes and bring to a simmer.
  • Cover pan and transfer to the oven, and bake at 300°F for 90 minutes or until tender.
  • Remove from oven and let cool slightly, then transfer pan to refrigerator and let chill for 8 hours or overnight.
  • After chilling, skim the solidified fat from the surface of the broth mixture and discard fat.
  • Over medium heat on the stove, cook the ribs in the Dutch or French oven for 30 minutes or until thoroughly heated.
  • Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper, and serve.
  • Serve along with potatoes, pasta, and/or vegetables - the sauce goes quite well with them, too!

Md Azmir alom
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The sauce was a bit too sweet for my taste, but the short ribs were cooked perfectly.


Mayar Eb
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These short ribs were amazing! I will definitely be making them again.


Shondrekia Williams
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I'm not a big fan of short ribs, but I thought this recipe was pretty good.


Jerry Verstrate
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This recipe was easy to follow and the short ribs were delicious!


andrew young
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I would recommend using a different cut of beef, such as chuck roast, for this recipe.


Eilan manuel Garcia jimenez
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I followed the recipe exactly and the short ribs turned out perfectly.


Uncle Mikey
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The short ribs were a bit tough, but the flavor was good.


Rajbi Pagol
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This recipe is a keeper! I will definitely be making it again.


Jeffrey Clement
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I made this for a dinner party and everyone loved it! The short ribs were so moist and flavorful, and the sauce was perfect.


Princess Kalu
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These short ribs were fall-off-the-bone tender and bursting with flavor! The balsamic vinegar gave them a rich, tangy glaze that was perfect for serving over mashed potatoes.


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