Balsamic Braised Short Ribs
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Recipe Intro From lisathompson
This cozy dinner is perfect for celebrating a holiday or special occasion. Long, slow braises are perfect for wintertime, and these balsamic braised beef short ribs are as delicious as they are approachable. Cipollini onions are a short, squat, Italian variety that have less sharpness than larger onions and a lot less water content. Shallots are a great substitute if you can't find cipollinis, but they are really something special if you can source them (I buy mine from Sprouts here in California). Balsamic vinegar adds brightness to braises and really compliments the rich beef.
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Recipe Card
ingredients
- 3 1/2 pounds bone-in beef short ribs, (5 2" thick pieces)
- Kosher salt
- Black pepper
- 2 tablespoons neutral oil
- 14 ounces cipollini onions, trimmed, peeled, and halved if larger
- 10 cloves garlic, peeled and crushed
- 1 quart beef stock
- 1 cup red wine
- 1/3 cup balsamic vinegar, plus more for drizzling
- 2 teaspoons kosher salt
- 4 sprigs fresh thyme or 2 sprigs rosemary
- 2 teaspoons cornstarch
- Cooked mashed potatoes, buttered egg noodles, or gnocchi, for serving
- Chopped parsley, for garnish
Method
Step 1
Preheat oven to 300F degrees.
Step 2
Heat a large Dutch oven or heavy-bottomed pot over medium heat for about 5 minutes.
Step 3
Season short ribs liberally with salt and pepper.
Step 4
Add oil to pot, then add short ribs (working in batches, if necessary) and sear on each side for about 4-5 minutes. Transfer short ribs to a plate. Turn off heat, then add cipollini onions and garlic to pot and stir. Add beef stock, balsamic vinegar, 2 teaspoons kosher salt, and thyme or rosemary. Stir until well combined, then return seared short ribs to pot and nestle into the liquid. Cover and cook for 1 hour 30 minutes. If the short ribs are not fully submerged in the liquid, turn them and return to oven. Cook for another 2 hours 30 minutes, until meat is falling off bones.
Step 5
Carefully transfer short ribs and cooked cipollini onions to a bowl with a slotted spoon, then bring liquid to a boil over high heat. Cook sauce until reduced by about 2/3. Spoon a few tablespoons of liquid into a small bowl and whisk in cornstarch, then pour mixture into pot and cook until sauce coats the back of a spoon.
Step 6
Serve short ribs atop bowls of mashed potatoes, buttered egg noodles, or gnocchi, and drizzle each portion with balsamic vinegar and a sprinkle of fresh parsley.