Slow-Cooked Balsamic Braised Beef Short Ribs

Yield 3-41x2x3x4x5x

Author Madeline King

Prep time

20 Min

Cook time

2 H & 20 M

Total time

2 H & 40 M

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Slow-Cooked Balsamic Braised Beef Short Ribs

Our Balsamic Braised Short Ribs make for a hearty dish that’s especially comforting on a New England winter evening.

IngredientsUSMetric

Equipment: oven safe dutch oven, tongs, whisk

• 2 lb bone-in beef short ribs
• Kosher salt, freshly cracked pepper and brown sugar (or alternative) to taste
• 2 Tbsp. local ghee or tallow
• 1 large sweet onion, sliced
• 3 cloves garlic, minced
• 3 Tbsp. tomato paste
• 1/3 cup coconut aminos
• 1/3 cup balsamic vinegar
• 1 1/3 cup bone or beef broth
• 1 bundle fresh thyme
• 1 bay leaf
• 1 Tbsp. cornstarch (sub 1-2 tsp xanthan gum for gluten free)

Instructions

1. Preheat oven to 325 degrees.
2. Pat dry short ribs with a paper towel and season generously with salt, pepper and sugar of choice on all sides. Set a plate aside.
3. Over medium-high heat, add ghee/tallow into a dutch oven and warm until melted and glossy.
4. Using long tongs, add short ribs and brown on all sides. Transfer to plate.
5. Turn heat to medium. Add onion to the pot and sauté for 2-3 minutes until translucent. Add garlic and stir for another 30 seconds just until fragrant (we don't want to brown it).
6. Deglaze the pot with coconut aminos and balsamic vinegar. Stir while scraping the bottom of the pan to remove all bits and pieces.
7. Add tomato paste and cornstarch. Whisk well to combine. Add bone or beef broth.
8. Transfer short ribs back to the pot. Add bay leaf and thyme. Cover and cook in the oven for 2-2.5 hours. You'll know it is finished when the meat falls off the bone easily. Enjoy!