Ingredients:
3–4 lbs bone-in beef short ribs
Salt & black pepper, to taste
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
2 tbsp tomato paste
1 cup balsamic vinegar
2 cups beef broth (low-sodium)
1 tbsp brown sugar (optional, helps balance the acidity)
1 tbsp fresh thyme (or 1 tsp dried)
1 tbsp fresh rosemary (or 1 tsp dried)
2 bay leaves
Instructions:
1. Preheat oven to 325°F (160°C).
2. Season & Sear Ribs: Pat short ribs dry. Season generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high. Sear ribs on all sides until deeply browned (about 2–3 min per side). Remove and set aside.
3. Sauté Aromatics: In the same pot, add chopped onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 1 minute more.
4. Deglaze & Flavor: Stir in tomato paste and cook for 1–2 minutes. Pour in balsamic vinegar and scrape up browned bits from the pot bottom. Let it simmer for 2–3 minutes to reduce slightly.
5. Build the Braising Liquid: Add beef broth, brown sugar, herbs, and bay leaves. Return short ribs to the pot, making sure they’re mostly submerged.
6. Braise: Cover and place the pot in the oven. Braise for 2.5 to 3 hours, or until ribs are fork-tender and nearly falling off the bone.
7. Finish & Serve:
Skim excess fat off the top.
(Optional) For a thicker sauce, remove ribs and simmer sauce on the stovetop until reduced.
Serve over mashed potatoes, creamy polenta, or garlic butter noodles. Spoon sauce over the top.
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