Balsamic Tomato Braised Short Ribs exemplify how simple and full of flavor comfor food should be. Cooked low and slow in the oven, the braising liquid reduces into a thick, savory sauce to complement beefy short ribs.
A good braise is basically foolproof once you know the steps, and this gluten free dinner recipe has become a cold weather go-to in our house for exactly that reason!
Quick Look: Focus Keyword
⏲️Ready In: 3 Hours, 35 Minutes (35 Minutes Active)
🍽Servings: 4
🥗Nutrition: Calories/Protein
🥘Main Ingredients: Beef short ribs, Yellow onions, Fire-roasted crushed tomatoes, Balsamic vinegar
📋Dietary Notes: Gluten free, Grain free, Dairy free, Nut free
⭐Why You'll Love It: Ten minutes of prep, a quick sear, and then let the oven take over to make saucy, tender short ribs - this is serious, simple comfort food!
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When cold weather hits, I turn to braising for hearty meals that don't take over my day. Short ribs make the ultimate comfort food, braised in a Dutch oven until they're fall-apart tender.
These savory short ribs use a blend of balsamic vinegar and crushed tomatoes that reduces down to a rich, warming sauce to serve right alongside the tender beef.
Feeling the comfort food love? Try Chinese Braised Short Ribs, Apple Cider-Braised Short Ribs, or Plantain Gnocchi with Savory Short Ribs for more short rib meals!
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Key Ingredients
Beef short ribs: Look for bone-in short ribs with good marbling. The fat and collagen in the ribs are what break down during the long braise for tender, pull-apart meat. About 2.5 lbs works well for 4 servings.
Balsamic vinegar: This is the ingredient that sets this beef apart. It adds a deep, slightly sweet tang that balances the richness of the beef. Don't skip it or sub it out - it matters for these braised short ribs!
Fire roasted crushed tomatoes: Fire roasted tomatoes have a slightly smoky, caramelized flavor that regular crushed tomatoes just don't have. Can't find fire roasted? Regular crushed tomatoes work in a pinch, but fire roasted is worth seeking out.
Beef broth: Use a good quality broth here since it's a big part of the braising liquid and final sauce. Low sodium is fine - you can always adjust salt at the end.
See the recipe card for full information on ingredients and quantities.
How to make Balsamic Tomato Braised short Ribs
Step 1: Preheat the oven to 350 degrees F. Season short ribs generously with salt and pepper.
Step 2: Heat a Dutch oven over medium-high heat. Add the ribs fat side down and sear for 1-2 minutes per side until all sides are browned. Remove to a plate and reduce heat to medium.
Step 3: Add the sliced onion and minced garlic to the pot and sauté for 5 minutes, until the onions are soft and the garlic is fragrant. Add the dried thyme and oregano and cook for another 1-2 minutes.
Step 4: Pour in the balsamic vinegar and stir, scraping up any browned bits from the bottom of the pot. Add the crushed tomatoes and beef broth and stir to combine. Nestle the short ribs back into the pot, rib side down. Make sure the ribs are at least ¾ covered by liquid - add more broth if needed. Cover and transfer to the oven for 3-4 hours, until the meat is tender and falls apart easily when pierced with a fork.
Step 5: Remove the Dutch oven from the oven. Use kitchen tongs to transfer the short ribs to a bowl or plate. Bring the braising liquid to a boil on the stovetop, then reduce to a simmer for 5-10 minutes until it thickens into a sauce. Spoon over the ribs and serve.
Top Tips from Chelsea
Don't skip the sear. Searing the short ribs locks in flavor and ensures the most tender, fall-apart meat. Plus, it enhanced the flavor of the sauce with the fat and caramelized bits left behind! So I don't recommend skipping it, even if you alter for a slow cooker.
Scrape up those browned bits. After searing the short ribs, you'll likely have browned bits left on the bottom of the pot. That's good! Once you add the balsamic vinegar to deglaze the pot, use a non-abrasive spatula to really scrape up anything stuck to the bottom. Those caramelized bits from the ribs help enhance the flavor of the sauce!
Make sure you reduce the sauce. Yes, it's hard to wait after a long braise when you can smell all the wonderful flavor developing in the kitchen! But reducing the sauce is an important step so the sauce isn't soupy. Instead, you'll want concentrated, tangy flavor that can be sopped up with the meat and whatever starch you serve it with.
Braised Short Ribs FAQs
Yes! Follow the same steps for searing and sautéing on the stovetop (you can use a skillet instead of a Dutch oven or braiser in this case), then transfer everything to your slow cooker.
Cook on LOW for 6-8 hours. Still plan to reduce the braising liquid on teh stovetop at the end to thicken the sauce!
Yes, boneless short ribs will work. However, bone-in usually means a richer, more flavorful sauce thanks to the collagen in the bones and marrow.
The cook time may be shorter, so start checking around the 2.5 hour mark.
Rather than relying on a temperature, the physical cues are the best way to tell if braised short ribs are done. Does a fork slide into the meat with zero-resistance? Does it easily shred apart? Has the meat shrunk away from the bones, and can you easily slide the bone out?
A "yes" to all those questions means the short ribs are ready to serve!
Balsamic vinegar is the star of the show here and I used it specifically for its unique flavor - I truly wouldn't substitute it. This may not be the recipe for you if you don't have balsamic vinegar on hand!
What to Serve with Braised Short Ribs
These ribs go well with anything that can soak up the rich balsamic tomato sauce. Here are a few ideas:
- Mashed potatoes or cauliflower - a classic for a reason!
- Polenta - our go-to (and what's in the photos); we love creamy polenta with saucy short ribs.
- Rice - simple and easy.
- Roasted Garlic Herb Mashed Sweet Potatoes - comfort food taken up a notch with some savory mashed sweet potatoes.
- A simple green salad or roasted vegetables like Roasted Brussels Sprout Salad with Quinoa.
More Braised Comfort food recipes
Did you try this Balsamic Tomato Braised Short Ribs recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
📖 Recipe
Balsamic Tomato Braised Short Ribs
- Prep Time: 10 minutes
- Cook Time: 3 Hours 25 Minutes
- Total Time: 3 hours 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Braised
- Cuisine: American
- Diet: Gluten Free
Description
Balsamic Tomato Braised Short Ribs exemplify how simple and full of flavor comfor food should be. Cooked low and slow in a Dutch oven, braising liquid reduces into a thick, savory sauce. Serve over polenta, rice, potatoes, or with roasted vegetables.
Ingredients
- 2.5 lb bone-in beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 yellow onions, thinly sliced
- 6 cloves garlic, minced
- 1 tablespoon dried thyme
- 2 teaspoons dried oregano
- ½ cup balsamic vinegar
- 1 14-oz can crushed fire roasted tomatoes
- 2 cups beef broth
Instructions
- Prepare ribs. Preheat the oven to 350 degrees F. Season short ribs with salt and pepper. Heat a Dutch oven over medium high heat. Add the ribs to the pot, fat side down, and sear for 1-2 minutes on each side until all sides are browned. Remove to a plate and reduce heat to medium.
- Sauté aromatics. Add the onion and garlic to the pot and sauté for 5 minutes, until onions have softened and garlic is fragrant. Add the thyme and oregano and continue to sauté for another 1-2 minutes.
- Deglaze and assemble. Pour in the balsamic vinegar and stir, scraping up any browned bits on the bottom of the Dutch oven. Add the crushed tomatoes and beef broth and stir to combine. Add the short ribs back to the pot, rib side down. Be sure that the short ribs are at least ¾ covered by the braising liquid; if not, add more broth. Cover and transfer to the oven to cook for 3-4 hours, until the meat of the short ribs is tender and falls apart easily when pierced with a fork.
- Reduce liquid. Once the short ribs are done, transfer the Dutch oven back to the stovetop. Use kitchen tongs to remove the short ribs to a plate or bowl and tent with foil to keep warm. Bring the braising liquid to a boil, then reduce to a simmer and cook for 5-10 minutes, until reduced to a thick sauce. Serve over short ribs.
Notes
- To adapt for a slow cooker: Follow the steps for searing and sautéing, then assemble everything in your slow cooker. Cook on LOW for 6-8 hours (I don't recommend cooking on high since we want a low, slow cook to break down the collagen in the meat). Transfer the braising sauce back to the stovetop to reduce and thicken it.
- Braising liquid: Be sure there's enough liquid to reach at least ¾ up the sides of the short ribs before braising in the oven. Depending on the size of the Dutch oven or dish you use, you may have to add more liquid. On the other hand, if you're using a smaller dish and the short ribs are fully submerged, that's fine! If you use too little liquid, it may evaporate too quickly and leave the ginger and scallions to burn.
- No Dutch oven? Before I had a Dutch oven, I would simply use a casserole dish and cover in aluminum foil before putting in the oven. Be sure the dish you use is deep enough for the braising liquid. Otherwise, use a braiser!
- Don't skip the sear. Searing the meat before braising is essential for maximum flavor. Don't skip it!
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