Balsamic Braised Beef Short Ribs Recipes

BALSAMIC BRAISED SHORT RIBS

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

Balsamic Braised Short Ribs image

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!

Ingredients

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

BALSAMIC SHORT RIBS

Balsamic Short Ribs

Provided by Donna Hay

Categories Kid-Friendly Dinner Beef Rib Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4 Servings

Number Of Ingredients 14

Balsamic Short Ribs image

Steps:

Heat a large, deep, heavy casserole dish over medium-high heat. Sprinkle the ribs with salt and pepper and cook for 4-5 minutes on each side or until well browned. Remove from the dish and set aside.
Wipe the dish with absorbent paper, add the onion and garlic and cook for 5 minutes or until golden. Return the ribs to the dish with the oregano, vinegar, tomatoes, stock, salt and pepper, reduce the heat to low, cover and simmer for 2 1/2-3 hours or until the beef is very tender. Remove the ribs from the dish and keep warm.
Strain the pan juices and skim the fat from the surface. Pour into a saucepan and simmer over high heat for 5-10 minutes or until the sauce has thickened.
To make the basil gremolata, place the basil, lemon zest, garlic, oil, salt and pepper in a bowl and mix to combine.
Divide the ribs among plates and spoon the sauce over. Top with the gremolata to serve.

Ingredients

3 1/2 pounds beef short ribs
Sea salt and cracked black pepper
2 red onions, cut into wedges
8 cloves garlic, peeled
6 sprigs oregano
1 1/2 cups balsamic vinegar
1 (14-ounce) can chopped tomatoes
4 1/4 cups beef stock
Basil Gremolata:
1 cup small basil leaves
1 tablespoon finely grated lemon zest
1 clove garlic, crushed
1 teaspoon extra-virgin olive oil
Sea salt and cracked black pepper

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BALSAMIC BRAISED SHORT RIBS

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