Wine and Balsamic Braised Short Ribs

5 from 1 reviews

Wine and Balsamic Braised Short Ribs are surprisingly hassle-free and loaded with enough flavor to make you feel like an Iron Chef. These short ribs are rich, decadent, slightly sassy and won’t disappoint. The full, rich beef flavor is paired perfectly with the wine and balsamic to give it the lift and flavor profiles to make your tastebuds soar.



  1. Preheat your oven to 325 degrees. In a 7 quart dutch oven or oven and stovetop safe pot, heat the olive oil over medium heat. Season the short ribs on all sides with salt and pepper (let your salt ratio be more than your pepper ratio).
  2. Working with a few short ribs at a time, sear them on all sides until golden brown. This process may take a little time, but will be worth it in the end. Once the first batch is seared on all sides, remove them from the pan and add in the next batch until all the spare ribs are seared and set aside.
  3. If there is a large amount of excess fat in the bottom of your dutch oven, remove it until a couple tablespoons is left on the bottom. Add in the onion and saute for several minutes, or until they become slightly translucent and soft. Add in the garlic and fresh herbs and saute until fragrent.
  4. Deglaze the bottom of the pan by adding in the red wine and balsamic vinegar into the onions and herbs, making sure to scrape up the bottom of the dutch oven. Arrange all of the short ribs back into the dutch oven with the ribs facing up. Pour enough beef stock into the pot to just cover the tops of the spare ribs.
  5. Cover with a lid and bake for 3 – 3 1/2 hours, or until the spare ribs are fork tender. Remove them from the oven and serve with the natural au jus, or ladle out some of the braising liquid into a small saucepan and reduce it over medium heat until it has thickened and serve over the top of the spare ribs.