Balsamic Glazed Short Ribs

Name: Balsamic Glazed Short Ribs
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 8 serving
Ingredients: 2 Tbsp olive oil; 8 beef short ribs; 4 Tbsp kosher salt; 1 Tbsp cracked black pepper; 1 yellow onion; 3 celery stalks; 2 carrots; 1 Pack Fresh Rosemary; 1 Pack Fresh Thyme; 1 bottle white wine; 6 heads of garlic; 6 Tbsp unsalted butter; ½ C brown sugar; 6 sprigs rosemary; 4 C balsamic vinegar; 7 C chicken stock; 4 C beef stock

User Reviews

3.0

3 reviews

Average

Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings
8
Course
Dinner, Others

Balsamic Glazed Short Ribs

Tyler Rodriguez

Report

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

For the Beef Short Ribs

2 Tbsp olive oil
8 beef short ribs
4 Tbsp kosher salt
1 Tbsp cracked black pepper
1 yellow onion chopped
3 celery stalks chopped
2 carrots peeled and chopped
1 Pack Fresh Rosemary
1 Pack Fresh Thyme
1 bottle white wine

For the Balsamic Glaze

6 heads of garlic split horizontally
6 Tbsp unsalted butter
½ C brown sugar
6 sprigs rosemary
4 C balsamic vinegar
7 C chicken stock sodium free
4 C beef stock sodium free

Add to Shopping List

Instructions

Generously salt and pepper the short ribs. Place a large pan over medium-high heat and add the olive oil. Once very hot, add the short ribs and brown on both sides, then remove from heat immediately.
Deglaze the pan with a little of the white wine, scraping the brown bits up as the wine reduces.
Add the meat, deglazing liquid, vegetables, and herbs to a 6 quart slow cooker and pour in the wine. Set temperature to low for 6 hours and let it cook.
While the meat cooks, start making the glaze. In a large sauce pan over medium-high heat, melt the butter to near foaming. Spread the brown sugar across the surface of the pan and nestle the garlic heads into the sugar. Allow to cook, and lightly caramelize for around 10-12 minutes.
Once the garlic and sugar are a nice dark brown, add the balsamic vinegar and turn up the heat, and allow to boil until reduced by 80%*. After the vinegar has reduced, add the chicken stock and reduce again, this time by 75%. Add the beef stock and reduce once more by about 75%, or until the glaze starts to thicken a bit, enough to coat a spoon with a light layer.
When the ribs are ready, remove from slow cooker and allow to cool. Reserve 1 cup of the braising liquid left in the slow cooker and add it to a large fry pan at medium-medium-high heat. Add 2 cups of the glaze, as well as 4 sprigs of rosemary, then add the ribs and allow the glaze to continue reducing around the ribs until thick and thoroughly glazed. Serve with pasta tossed in some of the remaining glaze and enjoy immediately.

Notes

*The balsamic vinegar will create a lot of fumes while it reduces, so good ventilation, or fans and open windows may be necessary. Once the stock is added, the fumes will dissipate.