Balsamic Braised Beef Short Ribs

BALSAMIC BRAISED BEEF SHORT RIBS



BALSAMIC BRAISED BEEF SHORT RIBS image

Recipe From epicurious.com

Categories     Beef

Number Of Ingredients: 11

2 tbsp olive oil
3 lbs boneless beef short ribs
salt and pepper
1 medium onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
2 minced garlic cloves
1 cup beef broth (suggest increase to 1-1/2)
6 tbsp balsamic vinegar (suggest decrease to 3 tbsp)
2 tbsp brown sugar (suggest decrease to 1 tbsp)
2 14-1/2 oz. cans diced tomatoes (suggest 1)

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.


CHERRY BALSAMIC SHORT RIBS



Cherry Balsamic Short Ribs image

This is one of my favorite comfort foods. They are sweet and tender and full of flavor. They go great with roasted garlic mashed potatoes!

Recipe From allrecipes.com

Provided by Amanda Hutton

Categories     Main Dish Recipes     Rib Recipes

Yield 6

Number Of Ingredients: 17

3 pounds beef short ribs, trimmed
salt and ground black pepper to taste
4 tablespoons olive oil, divided
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 bulb fennel, sliced
1 cup Burgundy wine
3 sprigs fresh rosemary
8 sprigs fresh thyme
3 bay leaves
2 ½ tablespoons beef demi-glace
4 cups chicken stock
1 cup cherry cola
⅓ cup balsamic vinegar
2 cups pitted frozen tart cherries, thawed
1 tablespoon butter
Calories539.7 calories
Carbohydrate25.5 g
Cholesterol97.8 mg
Fat30.1 g
Fiber3.7 g
Protein34.6 g
SaturatedFat10.4 g
Sodium734.3 mg
Sugar15.6 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sprinkle the short ribs with salt and pepper. Heat a heavy cast-iron pot or Dutch oven over medium heat until it just begins to give off wisps of smoke; drizzle in about 1 1/2 tablespoon of olive oil. Sear 3 ribs in the hot oil until golden brown on all sides. Heat pot until smoking hot again, drizzle in 1 1/2 tablespoon of olive oil, and sear the remaining ribs as before. Transfer ribs to a plate and set aside. Discard used oil.
  • Place remaining 1 tablespoon of olive oil in the pot over medium heat, and stir in the onion, celery, carrots, and fennel. Sprinkle with a pinch of salt, and cook until the vegetables are soft and the onions are translucent, stirring frequently, about 8 minutes. Pour in the Burgundy wine; scrape and dissolve all the browned flavor bits from the bottom of the pot. Bring the mixture to a boil, and cook until the liquid is reduced by half, about 10 minutes. Stir in rosemary, thyme, bay leaves, and demi-glace; stir well. Mix in the chicken stock, cherry cola, and balsamic vinegar. Push the short ribs into the vegetable mixture so they are about halfway covered; spread cherries over the ribs. Pour any meat juices over the cherries, bring the short ribs to a boil over medium heat, and cover.
  • Place the covered pot into the preheated oven, and cook until the meat is tender and falling off the bones, 3 1/2 to 4 hours.
  • Remove the ribs to a serving platter. Skim fat from the cherry sauce, and strain all the cherries, vegetables, and juices through a fine-mesh sieve into a bowl. Discard the solids, and return the liquid back to the pot. Bring to a boil, and cook the sauce over medium heat until thickened, about 10 minutes, stirring frequently; whisk in butter. Serve sauce over the short ribs.


BRAISED BEEF SHORT RIBS



Braised Beef Short Ribs image

After not being able to find a recipe for beef short ribs on the internet, I thought I might share this one that I came across many years ago. I have received raves about my short ribs every time I have served them. Try them, I'm sure you will agree! Enjoy!

Recipe From allrecipes.com

Provided by Jim Stearns

Categories     Main Dish Recipes     Rib Recipes

Time 2h55m

Yield 10

Number Of Ingredients: 13

½ cup all-purpose flour for coating
2 teaspoons salt
1 pinch ground black pepper
4 pounds beef short ribs
2 tablespoons vegetable oil
1 cup water
1 cup stewed tomatoes
1 clove garlic, minced
6 potatoes, peeled and cubed
3 onions, chopped
6 carrots, chopped
1 ½ tablespoons all-purpose flour
4 tablespoons water
Calories889.3 calories
Carbohydrate36.3 g
Cholesterol137.9 mg
Fat68.8 g
Fiber4.9 g
Protein30.4 g
SaturatedFat29 g
Sodium645.7 mg
Sugar5.1 g

Steps:

  • In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
  • In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
  • Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
  • In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.


BALSAMIC SHORT RIBS



Balsamic Short Ribs image

Balsamic Short Ribs

Recipe From epicurious.com

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

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

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.


BALSAMIC BRAISED SHORT RIBS



Balsamic Braised Short Ribs image

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.

Recipe From food.com

Provided by Julesong

Categories     Onions

Time 10h

Yield 6-8 serving(s)

Number Of Ingredients: 11

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

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!




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