Best Balsamic Braised Short Ribs Recipes

BALSAMIC BRAISED SHORT RIBS

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!

BALSAMIC BRAISED SHORT RIBS

Steps:

• Preheat oven to 350.
• Season all sides of the short ribs with a generous amount of pepper and salt.
• Brown ribs on all sides in a skillet drizzled with olive oil.
• While the ribs are browning, wash & slice tomatoes, peel and cube potatoes.
• Remove ribs from skillet and place in a Dutch oven or other oven proof deep dish with lid.
• Sauté mushrooms in skillet you just used to brown ribs for about 2 minutes.
• Using a slotted spoon put mushrooms into dish with ribs.
• Lightly drizzle olive oil over ribs and mushrooms.
• Pour one tablespoon of balsamic vinegar over each rib (one per rib).
• Sprinkle with salt & pepper.
• Place lid and bake in lower middle third of oven for 2 hours.
• While ribs are cooking, prepare mashed potatoes, green beans, & tomato compote.
• Place potatoes in cold water with salt and chopped garlic & boil till fork tender (they can stay in the pot until closer to finish time of ribs).
• Drain potatoes, place back in pot and mash well.
• Add butter and cream and continue to blend well, salt to taste (keep on low heat or warm).
• Using the same skillet you used for the beef short ribs and mushrooms - heat to medium high and cook tomatoes for about 7 minutes or until skins start to blister.
• Sprinkle with salt and pepper, and pinch of red pepper flakes.
• Add a couple of tablespoons balsamic vinegar and continue to cook about 3 minutes until reduced and tomatoes begin to break down (keep warm till ready to plate.
• Steam green beans & then transfer to hot skillet drizzled with olive oil, salt & pepper.
• Sauté for about 2 minutes until start to lightly brown.
• Plate serving of mashed potatoes on each plate followed by green beans, short ribs & mushrooms, & topped with tomatoes.
• Garnish if you'd like with freshly grated Grana Padano or Parmigiana and light drizzle of your finest olive oil.

BALSAMIC BRAISED SHORT RIBS

Steps:

• Preheat oven to 300°. To prepare ribs, heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add half of ribs to pan; cook 8 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining ribs; remove from pan. Add onion to pan; sauté 8 minutes or until lightly browned. Add garlic; sauté 1 minute. Return ribs to pan. Add broth, wine, vinegar, sugar, and tomato; bring to a simmer. Cover and bake at 300° for 1 1/2 hours or until tender. Cool slightly. Refrigerate 8 hours or overnight. Skim fat from surface of broth mixture; discard fat. Cook over medium heat 30 minutes or until thoroughly heated. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper. To prepare mashed potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Combine potatoes, milk, and remaining ingredients in a large bowl. Mash potato mixture with a potato masher. Serve with ribs and cooking liquid.

BALSAMIC BRAISED BEEF SHORT RIBS

Steps:

• Preheat oven to 300. Heat oil in Dutch oven over medium-high heat. Pat short ribs dry with paper towel and season well with salt and pepper. Sear the short ribs on all sides until nicely browned. Remove short ribs and set aside. Add onion, carrots, celery to 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 oven. Bake for 3 hours. Serve ribs over mashed potatoes.