RECIPE MAGIC!

BALSAMIC BRAISED SHORT RIBS

Short ribs are beef at their most generous. They look hefty and awkward — a square of meat with a bone running through — but they’re built for braising. All that marbling and connective tissue that makes them tough at first is exactly what melts down in the pot, giving you tender meat and a sauce with body you didn’t have to thicken. Add Traditional dark balsamic to the mix and the sauce turns glossy, tangy, and just a little sweet. Best of all, this version stays on the stovetop — no oven required. Low, steady heat does all the work while you get on with your day.

INGREDIENTS:
4-5 lbs bone-in beef short ribs, trimmed
Kosher salt and fresh ground black pepper
1 tbsp Thyme olive oil
1 tbsp Rosemary olive oil
2 tbsp Garlic olive oil (or 4 fresh cloves, smashed)
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 tbsp tomato paste
5 cups beef stock
3 tbsp Traditional dark balsamic

DIRECTIONS:
Season the ribs well with salt and pepper. In a large Dutch oven, heat the olive oils and brown the ribs on all sides. Remove to a plate. In the same pot, cook the onion, carrot, and celery until softened. Stir in the tomato paste, then add the balsamic with a splash of stock, scraping up the browned bits. Return the ribs to the pot. Pour in the rest of the stock, cover tightly, and bring to a very gentle simmer over low heat. Cook for 2-1/2 to 3 hours, keeping the heat low so it never boils hard. Add a splash of stock if the liquid reduces too much. When the ribs are fork-tender, skim the fat from the surface. If you’d like a thicker sauce, simmer uncovered for a few minutes. Serve the ribs with their sauce over risotto, polenta, or mashed potatoes, finished with parsley and a drizzle of fresh olive oil. At the end of cooking place in 425° pre-heated oven and roast, uncovered for 10-15 minutes until top of meat is browned. 

OPTION: For oven braising, follow the same steps, then transfer the covered pot to a 325°F oven and cook for 2-1/2 to 3 hours until tender. At the end of cooking place increase oven temp to 425° and roast, uncovered for 10-15 minutes more until top of meat is browned.