Maple and Balsamic Braised Short Ribs

🕒 Prep: 15 min
🔥 Cook: 3 hours
🍽 Serves: 6
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Maple and Balsamic Braised Short Ribs are the perfect comfort dish for chilly evenings. With rich flavors of maple and balsamic vinegar, this recipe elevates classic braised ribs into something truly special. It's a delightful blend of sweet and savory that will warm you right up.

Ingredients for Maple and Balsamic Braised Short Ribs

Beef short ribs are the star of the show, offering rich, meaty flavor and tender texture when braised. Olive oil is used for browning and adds a hint of fruitiness. Onion and garlic form the aromatic base, bringing depth to the dish. Maple syrup adds sweetness, while balsamic vinegar brings acidity and complexity. Beef broth enhances the savory aspect, and tomato paste contributes a subtle umami flavor. Dried thyme, salt, and black pepper season the dish perfectly, and bay leaves add an aromatic touch.

Tips & Tricks

  • For extra depth, deglaze the pot with a splash of red wine after browning the ribs.
  • Let the dish rest for a few minutes out of the oven; the flavors will meld more as it cools slightly.
  • Skim any excess fat from the surface of the sauce before serving for a cleaner taste.
  • If you prefer a thicker sauce, remove the ribs once cooked and reduce the sauce on the stovetop.

Serving Suggestions

This dish shines when paired with creamy mashed potatoes or a crusty bread to soak up all that luscious sauce. A side of roasted root vegetables or a simple green salad with a light vinaigrette complements the rich flavors nicely.

Frequently Asked Questions

Can I use boneless short ribs?
Yes, boneless short ribs work well, though bone-in tends to be more flavorful.
Can I make this recipe in advance?
Absolutely! It tastes even better the next day. Just reheat it gently over low heat.
What if I don’t have a Dutch oven?
You can use any oven-safe pot with a lid, or even transfer everything to a roasting pan and cover tightly with foil.

Maple and Balsamic Braised Short Ribs Recipe Walkthrough

First, get your oven preheating to 325°F (165°C). You’ll want a nice, even heat for braising. While that's warming up, grab a large Dutch oven and heat up the olive oil over medium-high heat. Once the oil is shimmering, add the short ribs, making sure to brown them on all sides. This step is key for building flavor, so take your time. Once browned, remove them and set aside.

In the same pot, toss in the onion and garlic. You’ll want to sauté these until they're soft and fragrant, which should take just a few minutes. Stir in the maple syrup, balsamic vinegar, beef broth, tomato paste, thyme, salt, and pepper. Let this mixture come to a simmer, stirring occasionally to dissolve the tomato paste.

Now, return the short ribs to the pot, nestling them into the sauce. Add the bay leaves, then cover the pot with a heavy lid. Transfer the whole thing to your preheated oven and let it braise for about 2.5 to 3 hours. You'll know it’s ready when the ribs are tender and the sauce has thickened beautifully. Before serving, don’t forget to fish out the bay leaves.

Why You'll Love This Recipe

  • The perfect balance of sweet and tangy flavors.
  • Uses simple ingredients that pack a punch.
  • Warm, hearty, and perfect for impressing guests or cozy family dinners.
  • Easy to prepare with a hands-off cooking process.
  • Leftovers are even better the next day, making it a great make-ahead meal.

Ingredients

4 lbs beef short ribs
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1/2 cup pure maple syrup
1/2 cup balsamic vinegar
2 cups beef broth
2 tbsp tomato paste
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
2 bay leaves

Step-by-step Instructions

1. Preheat your oven to 325°F (165°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, then remove and set aside.
3. In the same pot, add onion and garlic; sauté until softened.
4. Stir in the maple syrup, balsamic vinegar, beef broth, tomato paste, thyme, salt, and pepper. Bring to a simmer.
5. Return the short ribs to the pot, add bay leaves, cover, and transfer to the oven.
6. Braise for 2.5 to 3 hours or until the ribs are tender and the sauce has thickened.
7. Remove bay leaves before serving.

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