Maple-Balsamic Beef Short Ribs are a symphony of flavors that transform a classic comfort dish into something extraordinary. They're perfect for a cozy fall evening or a special dinner gathering. The combination of sweet maple syrup and tangy balsamic vinegar sets this recipe apart.
Beef short ribs: These are the star of the show, offering rich, beefy flavors that become incredibly tender when cooked slowly.
Maple syrup: Adds a natural sweetness and depth that balances the acidity of the balsamic.
Balsamic vinegar: Provides a tangy contrast to the sweet maple, creating a balanced sauce.
Beef stock: Enhances the savory notes and keeps the ribs juicy.
Onion: Adds aromatic sweetness and body to the sauce.
Garlic: Infuses the dish with a warm, savory undertone.
Olive oil: Used for searing the ribs, adding a subtle fruity flavor.
Salt & black pepper: Essential for seasoning and enhancing all the other flavors.
Ground rosemary: Provides a hint of herbal freshness that complements the rich sauce.
These ribs pair beautifully with creamy mashed potatoes or a rustic loaf of bread to soak up the sauce. For a lighter option, serve them alongside roasted Brussels sprouts or a fresh green salad with a simple vinaigrette.
First, preheat your oven to 325°F (165°C). This ensures a slow, even cook that turns the ribs tender.
In a large Dutch oven, heat the olive oil over medium-high heat. While the oil is warming, season your beef short ribs generously with salt and black pepper.
Sear the ribs in the hot oil until they're browned on all sides. This should take about 8 minutes. This step locks in the flavors and creates a caramelized crust. Once browned, remove the ribs and set them aside.
In the same pot, toss in the onions and garlic. Sauté until the onions become translucent, releasing their sweetness and depth.
Next, stir in the maple syrup, balsamic vinegar, and beef stock. Bring the mixture to a gentle simmer, allowing the flavors to meld.
Return the seared ribs to the pot, ensuring they’re submerged in the liquid. This helps infuse the meat with the rich sauce.
Cover the pot with a lid and transfer it to the oven. Let it cook for about 3 hours, or until the ribs are tender and falling off the bone. Trust me, the wait is worth it!
Once done, remove the pot from the oven and let it rest for about 10 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is succulent.
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