Hearty Braised Balsamic Beef Short Ribs
Indulge in a truly delightful comfort dish with these Hearty Braised Balsamic Beef Short Ribs. Perfectly browned and slowly braised in a rich balsamic and herb-infused broth, these ribs offer a tender, fall-off-the-bone experience. Combined with savory root vegetables and fresh herbs, this dish pairs beautifully with creamy mashed potatoes and vibrant garden peas for a comforting, satisfying meal. Customize it to fit your taste and enjoy a meal that your family will treasure.
4
Servings
N/A
Calories
19
Ingredients
Ingredients
sunflower oil
3 1/2 tablespoons
beef short ribs
6 (bone in)
leeks
2 (use the white only, sliced)
sweet carrots
2 (peeled, coarsely chopped)
parsnips
2 (peeled, coarsely chopped)
celery ribs
2 (coarsely chopped)
medium sweet onions
2 (sliced)
French shallots
2 (minced)
garlic cloves
3 (chopped)
tomato paste
2 tablespoons
seasoned salt
1 teaspoon
red pepper flakes
1/2-1 teaspoon
black pepper
1/2 teaspoon (freshly ground)
balsamic vinegar
1/2 cup
brown sugar
1/4 cup
fresh rosemary
3 sprigs
fresh thyme
1 sprig
Dijon mustard
1 tablespoon
beef stock
4 cups
Instructions
1
Preheat your oven to 325°F (163°C) to prepare for braising.
2
Heat the sunflower oil in a heavy pan, preferably cast iron, over medium-high heat.
3
Sear the beef short ribs in batches, two at a time, ensuring ample space for even browning. Cook each side for about 5 minutes or until well browned. Remove from the pan and set aside.
4
In the same pan, add the leeks, carrots, parsnips, celery, onions, shallots, and garlic. Cook over low heat, stirring occasionally, for approximately 15-20 minutes, allowing the vegetables to caramelize slightly.
5
Stir in the tomato paste, seasoned salt, red pepper flakes, and black pepper. Cook for an additional 8-10 minutes to incorporate the flavors.
6
Add the balsamic vinegar, brown sugar, rosemary, thyme, and Dijon mustard, mixing well to combine.
7
Pour in the beef stock, then return the seared short ribs to the pot, ensuring they are submerged in the liquid.
8
Bring the pot to a low simmer on the stove, then cover and transfer it to the preheated oven.
9
Bake for 2-2 1/2 hours or until the ribs are tender and the meat easily comes off the bone.
10
Once done, remove the ribs from the pot and cover with foil to keep them warm.
11
Strain the vegetables from the liquid and return the liquid to the pot.
12
Bring the liquid to a boil on the stove, reducing it until it thickens to about 1 cup to form a glaze.
13
Drizzle the reduced glaze over the ribs before serving. Pair with mashed potatoes and garden peas for a full meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Braised Balsamic Beef Short Ribs?
It is a comfort dish featuring beef short ribs slowly braised in a rich balsamic and herb-infused broth with root vegetables.
What temperature is required for the oven?
Preheat your oven to 325 degrees Fahrenheit or 163 degrees Celsius for the braising process.
What type of oil is used for searing the beef?
The recipe calls for 3 1/2 tablespoons of sunflower oil.
What kind of pan is recommended for this recipe?
A heavy pan is recommended, preferably a cast iron pan, to ensure even heating.
How should the beef short ribs be seared?
Sear the ribs in batches, two at a time, for about 5 minutes per side until they are well browned.
What vegetables are included in the braise?
The recipe uses leeks, sweet carrots, parsnips, celery ribs, sweet onions, French shallots, and garlic.
How do I prepare the leeks for this dish?
Use only the white parts of the leeks and slice them before adding to the pan.
How long do the vegetables need to cook initially?
Cook the vegetables over low heat for approximately 15 to 20 minutes until they caramelize slightly.
When should I add the tomato paste?
Stir in the tomato paste after the initial vegetable caramelization and cook for an additional 8 to 10 minutes.
What seasonings are added to the base?
The recipe uses seasoned salt, red pepper flakes, and freshly ground black pepper.
What liquids are used to create the braising broth?
The broth is made from 1/2 cup of balsamic vinegar and 4 cups of beef stock.
Is there any sugar in this recipe?
Yes, 1/4 cup of brown sugar is included to balance the balsamic vinegar.
Which fresh herbs are used for flavoring?
The recipe calls for 3 sprigs of fresh rosemary and 1 sprig of fresh thyme.
Is mustard used in the sauce?
Yes, one tablespoon of Dijon mustard is mixed into the braising liquid.
How many short ribs does this recipe require?
The recipe uses 6 bone-in beef short ribs.
Should the ribs be covered in liquid during baking?
Yes, ensure the seared short ribs are submerged in the liquid before putting the pot in the oven.
Do I need to cover the pot in the oven?
Yes, bring the pot to a low simmer on the stove first, then cover it and transfer it to the oven.
How long do the ribs bake?
Bake the ribs for 2 to 2 1/2 hours.
How do I know when the short ribs are done?
The ribs are ready when they are tender and the meat easily comes off the bone.
What should I do with the ribs once they are cooked?
Remove them from the pot and cover them with foil to keep them warm while you finish the sauce.
What happens to the vegetables after the ribs are done?
Strain the vegetables from the liquid and return only the liquid to the pot.
How is the final glaze prepared?
Bring the strained liquid to a boil and reduce it until it thickens to about 1 cup.
How do I serve the glaze?
Drizzle the reduced balsamic glaze over the ribs just before serving.
What side dishes pair well with this recipe?
It is best served with creamy mashed potatoes and vibrant garden peas.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the preparation for the garlic?
The 3 garlic cloves should be chopped before being added to the pan.
What is the preparation for the shallots?
The French shallots should be minced.
Can I use any type of oil for searing?
The recipe specifically recommends sunflower oil for its high smoke point.
What kind of carrots and parsnips should I use?
Use sweet carrots and parsnips that have been peeled and coarsely chopped.
What category of food does this recipe belong to?
This recipe is categorized under Meat and is considered a comfort food dinner dish.