If you're seeking a dish that marries the depth of a well-crafted sauce with the tenderness of slow-cooked meat, these Balsamic Glazed Beef Short Ribs are your answer. This recipe brings together the rich, tangy notes of balsamic vinegar with the subtle sweetness of brown sugar, creating a mouthwatering glaze that elevates the ribs to a whole new level.
The star of this dish is, of course, the beef short ribs. Their rich marbling makes them ideal for slow cooking, resulting in tender, flavorful meat. The balsamic vinegar adds a deep, tangy flavor that's balanced by the sweetness of brown sugar. Soy sauce contributes a savory umami note, while garlic provides aromatic depth. A touch of olive oil helps with searing, ensuring a beautiful crust, and a sprinkle of salt, black pepper, dried thyme, and dried rosemary rounds out the seasoning with layers of earthy, herbal notes.
These ribs pair wonderfully with creamy mashed potatoes or a simple polenta, which soak up the savory glaze beautifully. For a fresh contrast, serve alongside a crisp, green salad or steamed asparagus. A glass of red wine, like a bold Cabernet Sauvignon, complements the rich flavors perfectly.
Start by preheating your oven to 325°F (163°C). This gives you the perfect temperature for slow-cooking the ribs to tender perfection. While the oven is warming up, season your beef short ribs generously with salt and black pepper. This simple seasoning builds a solid flavor base.
Grab a large oven-safe pot and heat up some olive oil over medium-high heat. Once it's nice and hot, add the short ribs to sear them. You’re looking for a good brown crust on all sides, which will take about a minute or two per side. This step locks in the flavor and juices. Once done, remove the ribs and set them aside for a bit.
In the same pot, toss in the minced garlic. Let it sauté for about a minute until it releases that wonderful aroma. Be careful not to let it burn—just let it turn fragrant. Stir in the balsamic vinegar, brown sugar, soy sauce, thyme, and rosemary. Mix everything together and bring it to a gentle simmer. This will form the luscious glaze that coats the ribs.
Return the short ribs to the pot, making sure they’re well-coated with that delicious sauce. Cover the pot with a lid and slide it into your preheated oven. Let it cook for 2 1/2 to 3 hours, taking a peek and giving it a gentle stir occasionally. You’ll know it's done when the meat is tender and practically falling off the bone.
Once out of the oven, allow the ribs to rest for a few minutes. This helps the juices redistribute, making every bite as juicy as can be.
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