Maple-Balsamic Braised Short Ribs are the perfect combination of sweet and savory, with a touch of warmth from fresh rosemary. This dish is ideal for a cozy night in, where comfort food reigns supreme. Let's dive into creating a meal that feels like a hug on a plate.
Beef short ribs are the star of this dish, bringing rich, beefy flavor and a tender texture when braised. The olive oil helps sear the ribs to perfection, adding a crucial layer of flavor. Onion and garlic form the aromatic base, blending beautifully with the sweet and tangy notes. Balsamic vinegar adds depth with its acidity, while maple syrup provides a natural sweetness. Beef broth serves as the braising liquid, infusing the meat with savory richness. Fresh rosemary gives a subtle, earthy aroma that ties everything together. The seasoning with salt, black pepper, and a hint of red pepper flakes enhances all flavors without overpowering. Worcestershire sauce brings umami notes, and a touch of tomato paste thickens the sauce and adds a hint of sweetness.
These short ribs pair beautifully with creamy mashed potatoes or polenta, which soak up the delicious sauce. A side of roasted vegetables or a fresh, crisp salad can provide a nice contrast to the rich meat.
First things first, preheat your oven to 325°F (163°C). This gives you a head start while you prepare the rest. Season the short ribs generously with salt and pepper. This step is essential for building flavor right from the start.
Next, heat the olive oil in a large Dutch oven over medium-high heat. Once it’s shimmering, place the short ribs in the pot. You’ll want to sear them on all sides until they’re beautifully browned, about 4 minutes each side. Don’t rush this part; the caramelization adds a lot of flavor.
Once browned, remove the ribs and set them aside. Lower the heat to medium, and toss in the diced onion and minced garlic. Sauté them until they’re translucent — this should take about 5 minutes. The aroma at this point will be incredible!
Now, pour in the balsamic vinegar and maple syrup, and use a wooden spoon to scrape up any browned bits from the bottom. This is where the magic happens, as these bits will dissolve into the sauce, adding depth.
Add the beef broth, rosemary sprigs, Worcestershire sauce, and tomato paste. Stir everything together until well combined. Return the short ribs to the pot, nestling them into the liquid so they're mostly submerged.
Cover the Dutch oven and carefully transfer it to your preheated oven. Let it braise for 2.5 to 3 hours. You’ll know it’s done when the meat is tender and practically falling off the bone. Once done, let it rest for about 10 minutes before serving.
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