Balsamic Glazed Beef Short Ribs (Fall-Off-The-Bone, Zero Regrets)

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.

Ingredients

Serves 4.

• 3–4 lbs beef short ribs (bone-in, about 6–8 ribs)
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, smashed
• 1 cup balsamic vinegar
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• Salt and black pepper

Step-by-Step Instructions

Step 1: Sear the Ribs

1. Preheat oven to 325°F (165°C). Pat short ribs dry. Season generously with salt and pepper.
2. 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.

Step 2: Build the Braise

1. Pour off all but 1 tablespoon of fat. Add onion and cook 3 minutes. Add garlic and tomato paste, cook 1 more minute.
2. Pour in balsamic vinegar. Scrape up brown bits. Simmer until reduced by half, about 2 minutes.
3. Add beef broth and rosemary. Bring to a simmer.

Step 3: Braise Low and Slow

1. Return ribs to the pot (meat-side down). Liquid should come halfway up the ribs—add water if needed.
2. Cover and transfer to oven. Braise for 2.5 to 3 hours until meat is fall-apart tender.

Step 4: Glaze and Serve

1. Remove ribs to a platter. Skim fat from the sauce. Simmer sauce on stovetop until thickened to a syrupy glaze, about 5–10 minutes.
2. 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.