Short ribs always used to be a scary thing to me – almost like a daunting task to take on. But do not fear! Short ribs will win you over the minute you take a bite of their rich goodness. 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.
All the work that you have to do with these decadent short ribs is sear them off in the beginning, put them all back into the pot, cover them with all the goodies and then let them bake away in the oven for a few hours. How great is that? You can make a decadent meal ahead of time! That’s right, not slaving around in the kitchen with 500 different dishes that you have to clean for a good meal.
These Wine and Balsamic Braised Short Ribs are perfect for any date night, Valentine’s Day, holiday party, family get-together, feeding a crowd, or even Superbowl Sunday. It’s a magical dish that can cover all occasions for you. All you have to do when guests arrive is pull this baby out of the oven and watch them disappear. These short ribs paired perfectly with my Asiago Herb Mashed Potatoes and chunk of a crispy baguette. They are literally fall-off-the-bone perfect and will melt in your mouth.
Short ribs are the perfect way to get the most bang out of your buck. As they are generally not a more expensive cut of meat, you can create amazing things out of them for less than you would think. I have found that it is best to ask your butcher to cut the spare ribs for you into the size that you desire, as you tend to get more meat than the pre-packaged options. If you only have access to the pre-packaged options, they will work just fine!Print
Wine and Balsamic Braised Short Ribs
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.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 8-12 servings, or 2-4 with leftovers 1x
- 8–12 short ribs (depending on how many people you need to feed)
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- 1 large onion, chopped
- 3 teaspoons chopped garlic
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 cup balsamic vinegar
- 3/4 cup red wine
- 32 oz beef stock
- 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).
- 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.
- 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.
- 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.
- 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.