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Balsamic Braised Beef Short Ribs

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Simple yet stunning slow-cooked comfort food.

Ingredients

  • 2 Tablespoons Olive Oil
  • 3 pounds Beef Short Ribs (I Used Boneless), 6-8 Portions
  • Salt And Pepper
  • 1 whole Medium Onion, Chopped
  • 2 whole Carrots, Peeled And Chopped
  • 2 stalks Celery, Trimmed And Chopped
  • 2 cloves Garlic, Minced
  • 1 cup Beef Broth
  • 6 Tablespoons Good Balsamic Vinegar
  • 2 Tablespoons Brown Sugar
  • 2 cans (14 1/2 Oz. Size) Diced Tomatoes

Preparation

Preheat oven to 300ºF.

Set a Dutch oven or oven-proof lidded pot over medium-high heat. Swirl with olive oil. Pat the short ribs dry with a paper towel and season meat well on all sides with salt and pepper. Working in batches, sear the short ribs on all sides until nicely browned. Remove short ribs to a plate and set aside.

Add the onions, carrots, and celery to the pan. Cook, stirring often, about 5 minutes. Add the garlic and cook 1-2 more minutes. Return the ribs to the pan, followed by broth, vinegar, sugar, and tomatoes. Season with salt and pepper. Bring to a simmer.

Cover and put into the oven. Bake for 3 hours.

Serve short ribs over mashed potatoes with some of the vegetables and pan juices.

Adapted from Gastronomical Sovereignty.

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Profile photo of Christine A

Christine A on 11.8.2012

This was the first time I made short ribs and they turned out really well. At first I was concerned about the strong flavor of the balsamic – seemed like it might be overpowering – however, after slow and low cooking, the flavor mellowed and the shortribs tasted great! My only thought was that while the veggies provided lots of flavor, there were really tons of diced tomatoes left over. Perhaps next time I will just use one can. Served over polenta instead of mashed potatoes and they went well together.

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