Beef Braised Short Ribs No Wine or Balsamic Vinegar

Balsamic Short Ribs

October 19, 2015

Balsamic Simmered Short Ribs the new easy, photography by William Meppem

Ingredients

4 Servings

3 1/2 pounds beef short ribs

Sea salt and cracked black pepper

2 red onions, cut into wedges

8 cloves garlic, peeled

6 sprigs oregano

1 1/2 cups balsamic vinegar

1 (14-ounce) can chopped tomatoes

4 1/4 cups beef stock

Basil Gremolata:

1 cup small basil leaves

1 tablespoon finely grated lemon zest

1 clove garlic, crushed

1 teaspoon extra-virgin olive oil

Sea salt and cracked black pepper

Step 1

Heat a large, deep, heavy casserole dish over medium-high heat. Sprinkle the ribs with salt and pepper and cook for 4–5 minutes on each side or until well browned. Remove from the dish and set aside.

Step 2

Wipe the dish with absorbent paper, add the onion and garlic and cook for 5 minutes or until golden. Return the ribs to the dish with the oregano, vinegar, tomatoes, stock, salt and pepper, reduce the heat to low, cover and simmer for 2 1/2–3 hours or until the beef is very tender. Remove the ribs from the dish and keep warm.

Step 3

Strain the pan juices and skim the fat from the surface. Pour into a saucepan and simmer over high heat for 5–10 minutes or until the sauce has thickened.

Step 4

To make the basil gremolata, place the basil, lemon zest, garlic, oil, salt and pepper in a bowl and mix to combine.

Step 5

Divide the ribs among plates and spoon the sauce over. Top with the gremolata to serve.

From The New Easy © 2022 by Donna Hay. Buy the full book from HarperCollins or from Amazon.
Reprinted with permission from HarperCollins.

How would you rate Balsamic Short Ribs?

Reviews (34)

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• Delicious and has now become a family favorite!

• Awesome dish. I usually make a traditional short rib recipe, but wanted try a new balsamic vinegar that I love that has a pomagranite flavor. OMG. So good. I added carrots and potatoes about a half hour before it was done. So good

• You don't like cabbage? Now you do! This is a great recipe for converting picky eaters of all ages. I've made this too many times to count. The only substitution I make is anchovy paste instead of filets. Great year round crowd pleaser.

• Fan favorite! Made this for the third time last night and pared it with garlic mashed potatoes. I doubled the meat because this recipe makes a lot of broth and finished product is best served in a pasta bowl. Would never cut down on the basalmic vinegar because that (plus the gremolata) are what make this dish! Side note: do NOT make this with boneless ribs, a friend just made the recipe with Korean boneless short ribs and ended up with a very flavorful mush.

• Just made this. It was good and I might make it again. But I have anther short rib recipe that I like much more which uses red wine and herbs. I followed the recommendations to cut down on the balsamic and broth - good suggestions. With virtually any braised beef, I dredged the meat in a mixture of flour, salt, and pepper. It helps with the browning of the meat and helps thicken the gravy. I added carrots and celery to the pot and served with mashed potatoes. I didn't strain the broth - I just used a slotted spoon to take out the meat, celery, carrots, and onions and used a small ladle to spoon the sauce over the meat and mashed potatoes.

• I made this over the recent St. Patrick'Day weekend. The short ribs were falling off the bone. The gremolata really balances the flavors when served immediately after making. I believe the next time I would reduce the amount of balsamic by 1/2 cup.The balsamic flavor was just a bit overpowering. I boiled the sauce for 15 minutes and it never thickened. It was fine as more of an "au jus" than a sauce. Perhaps next time I will add a cornstarch slurry. I had the leftovers 48 hours later and the sauce was much more mellow.

• Hearty, tasty, and very savory--the lemon-garlic-basil gremolata makes a great counterpoint. The shortribs became fall-off-the-bone tender and paired well with mashed potatoes. I loved it, but my husband wasn't as impressed--if you don't like slow-cooked beef, this won't convert you.

• Great recipe. I added a celery and carrot and I think you can slightly reduce the broth and vinegar but not too much. It had great flavor served with mashed potatoes. I forgot to make the gremolata-will do that next time. I used a sprinkle of dried oregano and cooked this in the oven at 350 degrees for 2.5 hours. Will make again.

• I want to make these again immediately. They were the best short ribs I've ever had. I didn't even bother with the gremolata. The flavor of the balsamic was amazing with the ribs.

• I didn't change a thing in this recipe. It's phenomenal. One major recommendation - make the day before and refrigerate it. It takes the extra day for the flavors to come together and mellow and there will be quite a bit of fat to scrape off and dump. I actually separated the meat and onions from the sauce and refrigerated/stored them that way. Then I'd heat up the meat and put some sauce in a separate pan and reduce it to serve. The pinnacle of this dish is the gremolata - anyone who didn't bother - missed out! I chopped the basil instead of using tiny leaves - best gremolata I've ever had - will use this combination for other dishes going forward. Not sure why other reviewers were overwhelmed by the balsamic. The dish has a pretty strong nose, but the taste is beautiful and integrated. We were concerned the vinegar taste would be too much and kill any wine with it, but it wasn't. Paired beautifully with a more fruit-forward Oregon Pinot Noir as well as an older, non-fruity Barbaresco (only two of us - we happily got to eat this for several nights).

• Too much vinegar. But a good recipe otherwise. Next time i will cut the vinegar to 1/2 to 3/4 cup. Nothing more. Served with carrots. Small corn ears and roasted potatos. Yuuuum

• This is the second time I've made these - took the advice of others and cut the broth in half. Added some cornstarch to the sauce in the reduction portion to help thicken it...that was a good add. Also, the first time I made it the ribs were in long strips...this time - shorter pieces and it was WAY easier. So amazing and so great. I also keep the strained veggies and put them back into the sauce when I served it. The garlic and onions tasted fantastic.

• Great recipe. The balsamic adds a really nice subtle flavor and the gremolata is a must. I cut the broth in half and still had plenty. My only complaint is that the meat is so fatty. This is my first time making ribs so maybe that's normal, but I suspect maybe I got a super fatty cut from the butcher. There were a lot of hunks of "meat" that were more fat than meat. I would make it again, but only with leaner meat.

• Excellent! This is now our favourite short ribs recipe. I was going to double the meat but I didn't have enough vinegar. Then, when we were finished I realized I had enough broth to cook the extra ribs. And I agree, the gremolata is a terrific touch.

• Great recipe...easy as all get out. But, too much broth! I agree with other reviewers on this. Cut the broth in half.

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Source: https://www.epicurious.com/recipes/food/views/balsamic-short-ribs-56390065

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