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Balsamic Braised Short Ribs by Melissa Husted serves: 8	(1 rating) Rating Details Rate this recipe Printable View Print Index Cards

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. Packages labeled "short ribs" in the supermarket are likely to come from the chuck. Start this recipe a day ahead. It will taste much better, and chilling the ribs in the cooking liquid will make the solidified fat easy to remove.

Ingredients:

4 lbs

beef short ribs, trimmed

1 tsp

kosher salt, divided

1 tsp

freshly ground black pepper, divided

2 cups

finely chopped red onion

1/4 cup

minced garlic (about 12 cloves)

2 cups

beef broth

1 cup

dry red wine

3/4 cup

balsamic vinegar

1/3 cup

packed brown sugar

2 cups

chopped plum tomato

Directions:

To prepare ribs, heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add half of ribs to pan; cook 8 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining ribs; remove from pan.

Add onion to pan; sauté 8 minutes or until lightly browned. Add garlic; sauté 1 minute. Return ribs to pan. Add broth, wine, vinegar, sugar, and tomato; bring to a simmer.

Cover and bake at 300° for 1 1/2 hours or until tender. Cool slightly. Refrigerate 8 hours or overnight.

Skim fat from surface of broth mixture; discard fat. Cook over medium heat 30 minutes or until thoroughly heated. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.

Categories:

Fall/Winter
Low Calorie
Main Dishes
Meats
Peanut/Nut Free
Smart Budget Foods
Wheat Gluten Free