Balsamic Braised Short Ribs

Balsamic and Brown Sugar Short Ribs — Photo:
Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Active Time:

1 hr

Total Time:

3 hrs 30 mins

Yield:

8 servings

Meaty short ribs are slowly braised in a sweet and tangy balsamic vinegar–infused broth in this one-pot meal from Leah Koenig, author of The Jewish Cookbook. Let them cook in your Dutch oven for a few hours and not only will your whole kitchen smell incredible, you’ll be met with fall-off-the-bone-tender meat to enjoy. The short ribs cook alongside winter vegetables like sweet cipollini onions and nutty celeriac to make a hearty and comforting dinner on even the coldest night.

Frequently asked questions

What cut is best for braised short ribs?

Look for English-cut beef short ribs, which are thicker than flanken.

Can you over cook braised short ribs?

The meat can fall apart if you exceed the recommended timing in step 4, about two-and-a-half hours in the oven.

Notes from the Food & Wine Test Kitchen

To peel cipollini onions, bring a medium pot of water to a boil over medium-high. Add onions and cook for 30 seconds. Drain and let cool for 5 minutes. Use a paring knife to trim the stem end and slip off the onion skin.

Make ahead

Like most braised meat, these short ribs are wonderful when made ahead. They can be prepared through step four up to three days in advance. Let cool completely, and store in your Dutch oven with the braising liquid in the refrigerator. Heat in a 350°F oven until short ribs are warmed through, and proceed with step five as directed.

Suggested pairing

These boldly flavored short ribs pair well with an equally bold wine, such as a rich, peppery California red. We recommend Bogle Vineyards Old Vine Zinfandel.

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Ingredients

2 tablespoons vegetable oil
8 bone-in beef short ribs (about 4 1/2 pounds)
1 teaspoon black pepper, plus more to taste
1 tablespoon kosher salt, divided, plus more to taste
1 medium-size yellow onion, finely chopped (about 1 1/4 cups)
6 garlic cloves, thinly sliced (about 3 tablespoons)
1/3 cup balsamic vinegar
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups beef broth
1/3 cup packed light brown sugar
2 bay leaves
12 small fresh cipollini onions (about 10 ounces), trimmed and peeled
1 medium celeriac (celery root), peeled and cut into 1 1/2-inch pieces (about 2 cups)
3 carrots, peeled and cut into 1 1/2-inch pieces (about 1 1/2 cups)
Finely chopped fresh flat-leaf parsley (optional)

Directions

Preheat oven to 275°F. Heat oil in a large Dutch oven over medium-high. Pat short ribs dry, and sprinkle evenly with black pepper and 2 teaspoons salt. Working in two batches, cook short ribs, flipping occasionally, until well browned on all sides, about 10 minutes. Transfer browned short ribs to a plate; set aside.
Pour off all but 2 tablespoons drippings in Dutch oven; discard. Return Dutch oven to heat over medium, and add yellow onion, sliced garlic, and remaining 1 teaspoon salt. Cook, stirring occasionally and scraping bottom of Dutch oven to loosen browned bits, until onion is softened and browned, 6 to 8 minutes. Stir in vinegar, onion powder, and garlic powder; cook, stirring often, until liquid has reduced by half, about 1 minute.
Add broth, brown sugar, and bay leaves to onion mixture; cook over medium, stirring constantly, until sugar is dissolved, about 1 minute. Nestle browned short ribs, meaty side down, into Dutch oven in a single layer. Pour any accumulated juices on plate over top. Return mixture to a simmer over medium-high.
Cover Dutch oven, and transfer to preheated oven. Braise for 1 hour. Uncover; add cipollini onions, celeriac, and carrots, taking care to submerge them as much as possible in cooking liquid. Cover and continue braising until vegetables are tender and meat is easily pierced with a paring knife, about 1 hour and 30 minutes.
Remove from oven. Transfer short ribs and vegetables to a serving platter; set aside. Return Dutch oven to stovetop, and bring cooking liquid to a simmer, uncovered, over medium-high. Reduce heat to medium, and gently simmer, stirring occasionally, until liquid is slightly reduced and flavors have concentrated, 10 to 15 minutes. Remove and discard bay leaves. Season sauce with additional black pepper and salt to taste. Skim off excess fat from top of sauce using a ladle; discard. (Alternatively, pour sauce through a fat separator into a gravy boat; discard excess fat.) Spoon desired amount of sauce over short ribs. Garnish with parsley, if desired. Serve immediately alongside remaining sauce.