Balsamic Braised Short Ribs

 

Hearty, savory slow-cooked meats are a great addition to the Thanksgiving or Christmas table - in fact, we served these slow-cooked short ribs the day before Thanksgiving as part of a seasonal cooking demo. You can enjoy them on any day where you have plenty of time to spend indoors cooking up something special. Serving Size: 1 short rib + 2 oz. of sauce and vegetables. (Make extra to allow for leftovers or to offer larger servings.)
Servings 4

Ingredients

  • 6 bone-in short ribs, local if possible (We like Hickory Nut Gap)
  • 2 Tbsp. olive oil
  • Salt and pepper to taste
  • 1 large yellow onion, chopped
  • 2 medium carrots, chopped
  • 4 celery stalks, chopped
  • 4 whole peeled garlic cloves, chopped
  • 1/2 Tbsp. tomato paste
  • 1/2 Tbsp. dijon mustard
  • 4 oz. red wine
  • 4 oz. balsamic vinegar
  • 4 roma tomatoes, diced
  • 2-4 cups broth or stock of your choice (enough to barely submerge your short ribs)
  • 4 stems fresh thyme

Instructions

  • Liberally season the short ribs with salt and pepper on all sides. Allow them to come to room temperature – the resting time should take about 30 minutes.
  • Preheat oven to 400 degrees.
  • On the stovetop, preheat a heavy-bottomed saucepan or roasting pan to medium-high heat.
  • Add olive oil to the pan.
  • Using tongs, sear all 4 sides of the short ribs until browned, about 2-3 minutes per side. Once seared, set aside on plate or baking sheet. 
  • In the same cooking pan you just used to sear the short ribs, add the onion, carrots, celery, and garlic. Cook for 4-5 minutes.
  • Add both the tomato paste and dijon mustard and stir well. Cook 2-3 minutes or until the tomato paste starts to brown.
  • Deglaze the pan with red wine (pour the wine into the vegetable/tomato mixture) and cook for 2-3 minutes.
  • Add the diced tomatoes and the broth; cook for additional 2-3 minutes. Add short ribs to the pan. Add the fresh thyme sprigs.  
  • Cover with foil or lid and place in oven for at least 4 hours, until the meat is tender and falling off the bone.
  • CAREFULLY remove everything from the oven. Use mitts to remove the tin foil/covering from the pan. Taste and adjust seasoning as desired. 

Notes

Nutrition Information: Braised short ribs are offered at Skyterra during special occasions. This meal highlights comfort-based food. Given the richness of the short ribs, these pair well with mashed cauliflower or over a parsnip and potato puree. Gluten-free, nut free, dairy free.
Calories: 540
Fat: 42 g
Protein: 18 g
Carbohydrates: 16 g
Fiber: 2 g
Added Sugar: 0 g
Sodium: 510 mg

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