Imagine sinking your teeth into tender, juicy short ribs bathed in a rich, sweet, and tangy balsamic and brown sugar sauce. This American classic is not just a meal; it’s an experience that will leave your taste buds dancing and your guests begging for seconds! Perfect for a cozy dinner or a special occasion, this recipe is surprisingly easy to prepare, requiring only a few ingredients and a bit of patience. Ready to impress? Let’s dive into the world of mouthwatering flavors and discover how to create this culinary masterpiece!
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 lbs short ribs
- 1 cup balsamic vinegar
- 1/2 cup brown sugar
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 325°F (163°C). This temperature will allow the short ribs to cook slowly and become tender.
- Season the short ribs generously with salt and pepper on all sides. This will help enhance the flavor of the meat.
- In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the short ribs in batches, searing them on all sides until they are browned. This should take about 3-4 minutes per side. Remove the browned short ribs from the pot and set them aside on a plate.
- In the same pot, add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir occasionally to prevent burning.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant, being careful not to let it burn.
- Pour in the balsamic vinegar and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Allow the vinegar to simmer for about 2 minutes, reducing slightly.
- Stir in the brown sugar, mixing well until it dissolves into the sauce. This will create a sweet and tangy glaze for the short ribs.
- Return the seared short ribs to the pot, ensuring they are nestled in the sauce. If necessary, add a little water or beef broth to cover the ribs halfway.
- Cover the pot with a lid and transfer it to the preheated oven. Let the short ribs cook for about 3 hours, or until they are fork-tender and easily pull away from the bone.
- Once cooked, carefully remove the pot from the oven. If desired, you can skim off any excess fat from the surface of the sauce.
- Serve the short ribs hot, drizzled with the balsamic and brown sugar sauce. They pair beautifully with mashed potatoes, polenta, or a side of roasted vegetables.
Tips
- Choose Quality Meat: Opt for well-marbled short ribs for the best flavor and tenderness. The fat will render during cooking, keeping the meat moist.
- Sear for Flavor: Don’t skip the searing step! Browning the short ribs adds a depth of flavor that elevates the dish.
- Deglaze Properly: Make sure to scrape up all the browned bits from the bottom of the pot when adding the balsamic vinegar. These bits are packed with flavor!
- Low and Slow: The key to tender short ribs is cooking them low and slow. Resist the urge to crank up the heat; patience is your best friend here.
- Adjust the Sauce: Feel free to tweak the sweetness of the sauce by adjusting the amount of brown sugar according to your taste preference.
- Serve with Sides: These short ribs pair beautifully with creamy mashed potatoes, buttery polenta, or roasted vegetables to soak up that delicious sauce.
- Make Ahead: This dish can be made a day in advance. The flavors deepen as it sits, and you can simply reheat it before serving.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 25g
Protein: 55g
Fat: 38g
Saturated Fat: 16g
Cholesterol: 180mg
