These Honey-Balsamic Glazed Beef Short Ribs are a perfect blend of sweet and savory, slow-cooked to perfection. The rich glaze makes them a standout dish for any dinner gathering or a cozy night in.
Beef short ribs are the star of this dish, known for their rich flavor and tenderness when cooked slowly. The balsamic vinegar provides a tangy depth, while honey adds a touch of sweetness that balances the acidity. Soy sauce gives a salty, umami layer to the glaze. Olive oil is used for searing, creating a browned crust on the ribs. Garlic adds aromatic depth, while salt and black pepper enhance the natural flavors. Finally, dried rosemary and thyme bring in earthy, herbaceous notes.
Pair these ribs with creamy mashed potatoes or a simple risotto to soak up the glaze. A side of roasted vegetables like carrots or Brussels sprouts complements the dish beautifully. For a lighter option, serve with a crisp green salad tossed in a lemon vinaigrette.
Preheat your oven to 325°F. While the oven is warming up, season your beef short ribs generously with salt and black pepper. This will help enhance their natural flavors.
In a large, oven-safe pot, heat up the olive oil over medium-high heat. Once it's shimmering, add the ribs in batches, searing them on all sides until they are beautifully browned. This step is crucial for locking in the flavors and creating a nice crust. Once done, remove the ribs and set them aside.
In the same pot, toss in the garlic. Sauté it for about a minute or until it becomes fragrant. Be careful not to burn it. Next, pour in the balsamic vinegar, honey, and soy sauce. Stir in the rosemary and thyme as well.
Bring this mixture to a simmer, letting all the flavors meld together. Once it's slightly thickened, return the ribs to the pot, ensuring they're well-coated with the glaze. Cover the pot and transfer it to the preheated oven.
Let the ribs cook for about 3 hours, basting them occasionally with the sauce. This slow cooking process will make them incredibly tender.
Once done, remove the ribs from the pot and set them on a serving platter. Place the pot back on the stove and reduce the sauce over medium heat until it thickens to a glaze-like consistency. Drizzle this over the ribs right before serving.
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