Balsamic Braised Short Ribs
A hearty dish that’s comforting on a chilly evening, braised short ribs take a few hours to cook, but only about 30 minutes of hands-on time. Serve atop steamed or mashed potatoes or a bowl of softly cooked polenta, which will offset the richness of the meat.
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Ingredients
- 2 lb. (1 kg) bone-in beef short ribs
- Kosher salt and freshly ground black pepper
- 2 Tbs. olive oil
- 2 large shallots, halved
- 1/3 cup (3 fl. oz./80 ml) balsamic vinegar
- 1/3 cup (3 fl. oz./80 ml) red wine
- 1/4 cup (2 oz./60 g) firmly packed light brown sugar
- 2 1/2 cups (20 fl. oz./625 ml) beef or chicken stock
Directions
Preheat an oven to 375°F (190°C). Season the short ribs generously with salt and pepper.
In a Dutch oven over medium-high heat, warm the olive oil. Working in batches if necessary to avoid crowding, sear the ribs until browned on all sides, 8 to 10 minutes per batch. As each batch is done, transfer the ribs to a platter.
Add the shallots to the pot and sauté, stirring occasionally, until slightly softened, about 3 minutes. Add the balsamic vinegar and red wine to the pot and bring to a simmer, scraping up any browned bits from the pan bottom, 1 to 2 minutes. Stir in the brown sugar and stock and bring to a boil. Return the ribs to the pot.
Cover the pot and transfer to the oven. Cook until the meat is fork tender, about 2 hours. To serve, using a slotted spoon, divide the ribs among individual shallow bowls. Skim the fat off the sauce. Spoon some of the sauce over the ribs and serve. Serves 2.
Williams-Sonoma Test Kitchen