Short ribs are a flex that requires almost no effort. You sear. You pour. You walk away. Hours later, your kitchen smells like a steakhouse heaven, and dinner is unforgettable.
This version gets a glossy balsamic glaze that’s sticky, tangy, and deeply savory. Serve over mashed potatoes or polenta and watch people fight over the last rib.
Step-by-Step Instructions
Sear the Ribs
Preheat oven to 325°F (165°C). Pat short ribs dry. Season generously with salt and pepper.
Heat oil in a Dutch oven over medium-high heat. Sear ribs in batches until deeply browned on all sides, about 3–4 minutes per batch. Transfer to a plate.
Build the Braise
Pour off all but 1 tablespoon of fat. Add onion and cook 3 minutes. Add garlic and tomato paste, cook 1 more minute.
Pour in balsamic vinegar. Scrape up brown bits. Simmer until reduced by half, about 2 minutes.
Add beef broth and rosemary. Bring to a simmer.
Braise Low and Slow
Return ribs to the pot (meat-side down). Liquid should come halfway up the ribs—add water if needed.
Cover and transfer to oven. Braise for 2.5 to 3 hours until meat is fall-apart tender.
Glaze and Serve
Remove ribs to a platter. Skim fat from the sauce. Simmer sauce on stovetop until thickened to a syrupy glaze, about 5–10 minutes.
Spoon glaze over ribs. Serve hot.
Summary
Prep Time: 15 minutes | Cook Time: 3 hours | Total Time: 3 hours 15 minutes
Yield: 4 servings
Difficulty: Easy (patient required, skill not so much)
Storage Notes
- Even better the next day: Short ribs improve overnight. Refrigerate in the sauce for up to 4 days. Skim solidified fat before reheating.
- Freezer friendly: Freeze in sauce for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
- Make ahead move: Braise a day early. Reheat slowly in a 300°F oven for 20 minutes before glazing.
